QUANTITY FOOD PURCHASING Determination of food needs--- Determination of food needs is a major phase of the total purchasing responsibility

. “Needs” refer to quality as well as quantity both are closely inter-related with cost control. Quantities of food needed are based on the number of persons to be served, the size portion to be given, and the amount of waste and shrinkage loss involved in the preparation of foods. This general procedure may be used in determining amounts of meats, poultry, fruits and vegetables for specific menu items. Records of meal census may be used for good advantage to determine preset numbers to be served. Standardized recipes give portion sizes and quantities required for prepared foods. Knowledge of wholesale weights and sizes for various commodities helps the buyer to translate his quantity needs into appropriate units of purchase. Systematic ordering procedure--- The complexity of purchasing system will depend on the size and type of organization and established management policies. Procedures should be as simple as possible, with record keeping and paper work limited to those essential for control and communication.

Good purchasing system include the use of specification and appropriate buying method, a systematic ordering schedule, and maintenance of an adequate flow of goods to meet production requirements. A system of communicating needs from the production areas and the store room to the buyer is essential. Establishing a minimum and maximum stock level provides a means of altering the buyer to needs, particularly regarding canned and frozen foods and staples. Frequency of purchases and the amount of food purchased at one time is fairly dependent on the amount of money in hand, the method of buying frequency of deliveries, and space for inventory stock, with adequate and suitable storage, the of staples may vary from a 2 to 6 month supply, with perishables weekly and or daily A well- organized purchasing routine will save time, eliminate error, and give assurance that the right food will be at the right place when needed.
Methods of buying--- The following methods of buying may be adopted for quantity food purchasing.

Specifications --. the buyer must know the market forms available the corresponding units of purchase.After the use has been determined. Future contracts. . fish. cereals.The proper storage of food immediately after it has been received and checked is an important factor in the prevention and control of loss or waste. fats and oils beverages etc. 3. Storage-. it is essential to understand the levels of quality foods.1. Specifications should be brief and simple but complete. define in detail the specifications of each standard. 2.Familiarity with grade standards for each commodity. Also. Formal competitive bid buying. a semiformal method. poultry vegetables. the food must be sealed in accordance to the set standard specifications. Selection of foods-. Informal or the open market. and proceed to locate a product that will meet these standards. dairy product. fruits. the food buyer must determine the specifications for each quality of food desired. groceries. Negotiated buying. meats. 4. including size and weight various standards specifications may be set different types of food viz.

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