LEARNING OUTCOMES:

At the end of the module, the learners should be

able:
1. recognize the food to be purchased to have a
good product.
2. determine the quality of a good product.

LESSON 3 OVERVIEW
Parts of the success in commercial cooking is the purchasing,
receiving, and storing aspects of the operation in a food
establishment. It is one thing for the buyer to order food or supplies.
It is another thing to make sure that those orders are received
exactly as specified based on quantity and quality. All food should
be placed in storage as soon as possible, following deliveries unless
they are to be processed immediately. You know for a fact that the
quality of purchases, be it fruits, vegetables, meat, seafood, and
poultry as well as dairies and staples, influence to a great extent the
flavor, the appearance and the nutritional quality of the cooked
food. That is why great care must be taken.

DEFINITION OF TERMS:

1. Purchasing-a function focused on securing resources needed to

operate a food service.
2. Receiving-a food service operation takes legal ownership and
physical possession of ordered items.
3. Storage- is a crucial in any kind of food service operation.

TLE 9 1
PRE-TEST:

Give an example of food that can be expired.

1.
2.
3.
4.
5.
WHAT DO YOU NEED TO KNOW?
Purchasing, receiving, and storing are three closely related
functions in food service operation that need close monitoring and
supervision.
PURCHASING- Purchasing or procurement is the process of getting the
right product for facility at the right time and in a form meeting pre-
establish standards of quality, quantity, and price (Payne-Palacio and
Theism, 2012) It is also a function that involves a lot of decision making
in obtaining food or supplies using the best quality with the least amount
of money, time, and energy. Purchasing food and supplies for a food
service establishment may be done by an individual, a purchasing
department, or an arrangement with other institutions, depending on the
size and ownership of the establishment and its policies( Payne-Palacio
and Theism, 2012) The details basic flow of purchasing activities:

Identify needs by planning new or reviewing existing menu

Determine standards of quality for each food item and write

specification
(Product name, intended use general and detailed description, test
procedure, special instruction or requirements)

Estimate quantities needed

Calculate desired inventory or stock for each item

TLE 9 2
Identify amounts to purchase by subtracting stocks from desired
quantities

Develop purchase orders

Conduct market research on potential vendors’ product availability

Select and negotiate with vendors

FOOD PURCHASE:
The main factors to be considered when making a food purchase for
food service operation or establishment are costs and use of fresh or
natural forms of food versus partially prepared or ready-to-eat and the
acceptability of these to consumers. Food to be purchased may be
perishable, staple or nonperishable, and contract items.
1. PERISHABLE FOOD- are food items with short useful lives softer
they have been received. They are also the items that are liable to spoil
or decay. Some example are meat, eggs, chicken, seafood’s, fruits, and
butter.
2. CONTRACT ITEMS- are food items usually consumed every day.
These items are usually purchased on the basis of a negotiated contract.
Some example are coffee, milk, oil, ice cream, noodles, and bread.

RECEIVING- Is the point at which food service operation inspect and

takes legal ownership and physical possession of thereof the items
ordered.
(Payne- Palacio and Theism, 2012).
The main goal of receiving is to check and guarantee that the food and
supplies delivered match the established quantity and quality
specifications. This goal must be carried out by the individual charged
with completing the receiving task. Hence, the receiver must be
competent enough about products that he or she can discern whether the
products coming into the operation meet the specification by reference
to which they were ordered (Reynolds and McCuskey, 2013). The
receiver must likewise be trustworthy; he or she must notify the chef or

TLE 9 3
kitchen manger about shortages or missing items and document
variations between order and delivery
STANDARD IN RECEIVING- Deliveries need to be accepted only
during designated times to allow the food service management to ensure
that a receiver will be available and to permit them to supervise as
needed (Reynolds and McCuskey, 2013). The following are some
standards in receiving.
1. The quantity delivered should be the same as the quantity listed.
2. The quality of the items delivered should conform to the
establishment’s Standard Purchase Specifications (SPS).
3. The prices on the invoice or receipt should be the same as those
circled on the quotation list.
4. All invoices for food and supplies delivered on a given day should be
listed in the receiving clerk’s daily report.
5. Food tags should be properly and completely filled out.
6. The quantity, quality, and prices should be verified using a weighing
scale and/ or examining the SPS.
7. Completed paperwork’s should be forwarded to proper personnel.
8. The food should be immediately moved or placed to the designated
storage area.
1. Confirm that the delivery matches the purchase

2. Confirm that the invoice matches the purchase order

3. Make accept-or-reject decisions

4. Complete receiving records

5. Transfer food and supplies to storage

STEPS IN THE RECEIVING PROCESS

TLE 9 4
METHODS OF RECEIVING
The methods of receiving are the blind method and the invoice
receiving method. The blind method is preferred by some food service
managers because it offers an unbiased approach by the receiver or
receiving clerk though time consuming. In this method, the receiver is
provided with an invoice or purchase order, one in which the quantities
have been erased or blacked out. He or She must “then quantify each
item by weighing, measuring, or counting and recording it on the blind
purchase order. The blind document is then compared with the original
order” (Payne- Palacio and Theism, 2012).
STORAGE -Proper storage is crucial in any kind of food service
operation. Food and supplies received must be stored appropriately and
immediately to maintain quality, prevent and control losses and wastes,
and provide for proper use. Storage facilities in food service operation
include refrigerators, freezers, and dry storage areas. Convenience and
accessibility should be maximized when designing storage area. Security
is also important issues. In small food service operations, storage areas
are located immediately adjacent to the kitchen while others may be
located on separate floor or buildings (Reynolds and McCuskey, 2013).
HOW MUCH HAVE YOU LEARNED?
WRITE ON THE LINE THE WORD BEING REFERRED TO IN
THE FOLLOWING SENTENCES:
______________1. These are food items usually consumed every day
like coffee and bread.
______________2. It is a method that involves providing the
receiver/receiving clerk an invoice or purchase order in which the
quantities have been erased for him or her to quantify food items by
weighing measuring, and recording such on the same invoice or
purchase order.
_____________3.It refers to the selection of suppliers or sellers.
_____________4. It is a list of goods shipped or delivered. This list
includes price and quantities.
_____________5. It is also referred to as procurement.
Write an example of staple or nonperishable foods:
1.
TLE 9 5
2.
3.
4.
5.
HOW WELL DID YOU PERFORM?

REFERENCE:
Bernardino, C. J. ET AL (2014) Technology and Livelihood
Education T L E 9 Phoenix Publishing House.

TLE 9 6