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OH 5-2
Learning ObjectivesAfter completing this chapter, you should be able to:
• Explain the purchase process and determine who should make purchasing decisions.
• Describe the importance of par levels and how to establish them.
• Explain different types of purchasing methods and their uses.
• Describe the parts of a purchase specification and of a purchase order.
• Explain the importance of maintaining an ordering system.
OH 5-3
Who Purchases?
Purchasing agent
Manager
Chef
Head cook
Trusted staff member
The buyer maintains quality standards!
OH 5-4
Who Purchases? continued
The buyer is responsible for ensuring that quality standards are met during the purchasing and delivery process.
OH 5-5
What to Buy
Avoid buying the “cheapest.”
Use purchase specifications.
Buy at the best cost from sellers who meet or exceed the purchase specifications.
Consider both AP price and EP cost.
OH 5-6
Two Kinds of Costs
As purchased (AP)—the cost of food as delivered to the restaurant
Edible portion (EP)—the cost of food as served to the guest
OH 5-7
AP vs. EP Form
Items, such as fresh whole fish, will weigh much less in their EP form than in their AP form.
OH 5-8
Calculating EP Cost
Two steps
Step 1 – Calculate product’s yield percentage.
Edible portion
(EPQ) weight÷ As purchased
(APQ) weight = Yield percentage
8.00 ÷ 9.5 = 0.842 or 84.2%
OH 5-9
Calculating EP Cost continued
Step 2 – Calculate EP cost.
Example—the EP cost of one pound of onions
As purchased (AP) Cost
÷
Yield percentage = Edible portion
(EP) cost
$0.39/lb AP ÷ 0.842 = $0.46/lb EP
OH 5-10
The Product Specification
Is a control device
Lists the product’s name
Lists its intended use
Identifies the desired brand and grade
Identifies the desired size
Identifies the desired variety
Identifies packing requirements
Details delivery requirements
Explains payment terms
OH 5-11
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
Example of a Product Specification
OH 5-12
The Product Specification continued
Specifications should describe exactly what buyers want to buy.
Product substitutions identify what is “acceptable” to send if a vendor is out of or short on the product ordered.
OH 5-13
When to Buy
Purchase perishable items daily or every few days.
Purchase nonperishable items weekly or monthly.
OH 5-14
Determining Product Usage
1. Determine the amount of product that will be used between deliveries.
2. Count what is on hand.
3. Subtract the amount on hand from the amount that will be used.
4. The result is the amount to purchase.
OH 5-15
Establishing Par Levels
Steps1. Determine the amount of time between deliveries.2. Determine the estimated amount used during this period.3. Add a safety factor (cushion) to cover unexpected
changes in volume or availability4. Add the estimated amount of product used and the safety
factor together to get the par stock.5. Set par levels for all ingredients and supplies and adjust
by season.6. Include the par level numbers on the order guide and
place label on storeroom shelf
OH 5-16
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
OH 5-17
Calculating How Much to Buy
Need ten pounds of onions.
Yield percentage of onions is 84.2%.
How many pounds will you buy?
EPQ (amount needed)
÷ Yield percentage = APQ (amount to
purchase)
10 ÷ 0.842 = 11.87, or 11.9
OH 5-18
Calculating How Much to Buy
Amount to Purchase
Determine your par stock (includes safety factor)
Consider Current Inventory and Usage before Delivery
Par stock - Inventory + Usage before Delivery = Amount to
Purchase
OH 5-19
Catering Purchases
Step 1 – Determine the servings per purchasing unit (SPU).
Purchasing
unit
÷ Portion size = Servings per
purchasing unit (SPU)
OH 5-20
Catering Purchases continued
Step 2 – Determine the purchase factor.
Recall the formula for EP percentage.
SPU x EP percentage = Purchase factor
(PF)
Edible portion (EP) weight
÷
As purchased (AP) weight = EP
percentage
OH 5-21
Catering Purchases continued
Step 3 – Determine the amount to purchase.
Number of guests to serve
÷
Purchase factor (PF) = Amount to
purchase
OH 5-22
Purchase Methods
Competitive quotes
Standing order
Prime Vendor or One-stop shop
Cost-plus
Sealed bids
Commissary
OH 5-23
Factors Affecting Purchasing
Level of service needs
Quality specification needs
Prime vendor relationship needs
OH 5-24
Vendor Selection
Choosing a vendorList potential suppliersReview suppliers quality, consistency, variety, price and serviceCheck references
Maintaining + relationshipsSales representativeHonor terms of contractPay on timeAlert when problems occur
OH 5-25
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
IMPLEMENTING THE ORDERING SYSTEMThe Order Guide
OH 5-27
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
OH 5-28
Purchase Order Information
A unique identification number
The name and address of the restaurant
Date of the order
Signature of the buyer
The supplier’s contact information
Date of delivery
The name, quantity, and delivery unit of each item ordered
Total (extended) cost of the order
OH 5-29
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
IMPROVING THE ORDERING SYSTEM
Record-Keeping Basics
Security Concerns
Employee Training
OH 5-30
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
OH 5-31
How Would You Answer the Following Questions?
1. A purchase order is best prepared by the (buyer/ seller) of the items to be purchased.
2. With effective purchasing techniques in place, a restaurant's EP costs can often be lower than its AP costs. (True/False)
3. EP weight divided by AP weight results in A. AP percentageB. AP costC. EP costD. EP percentage
4. A butcher’s test is a test of (yield/quality).
OH 5-32
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
Key Terms:Acceptable substitutions Substitutions previously agreed upon by both buyer and vendor.
Blanket purchase order A purchase order that allows the buyer to purchase a certain amount of goods, usually indicated by a dollar amount, at the stated terms within a given time period.
Buyer The sole person responsible for purchasing particular goods.
Invoice A receipt for items delivered; it is a legal document that reinforces the terms of a purchase order.
Nonperishable goods Products that have a relatively long shelf life.
Order guide A form used as a tool for counting and tracking all the products an operation uses and must reorder.
Par level The amount of stock necessary to get the kitchen through until the next order is delivered.
Perishable goods Products that have a relatively short shelf life—usually one to three days.
OH 5-33
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
Key Terms continued:Perpetual inventory A theoretical count based on goods received
and issued, which exists on paper only.
Prime vendor A purchasing method that involves purchasing most, if not all, of an operation’s goods from one supplier; also called the one-stop shop.
Purchase order (PO) A form issued by a buyer and sent to a vendor that indicates the items and quantities to be purchased.
Sales representative A supplier’s salesperson who would be assigned to an operation.
Quotes An offer made by a supplier.
Specification A description of the desired product’s name, intended use, grade, size, and other product characteristics; it can include general instructions regarding delivery, payment procedures, and otherpertinent data.
OH 5-34
Chapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in PurchasingChapter 5 Controlling Food Costs in Purchasing
Key Terms continued:Standing order The replenishment of stock by a vendor made on a
regular basis.
Supplier A company that provides products purchased for use in restaurant and foodservice operations, also called a vendor.