LM-Household Services Grade 10

10
Quarter 1 – Module 1
Household Services
 LM-Household Services Grade 10

10
Household Services
First Quarter – Module 1

Lesson 1: Purchasing

Prepared by: Ganjet C. Castillon

Labogon National High School
 LM-Household Services Grade 10

How to Use this Learner’s Material

Here are some reminders on how to use this material.

1. Answer the diagnostic assessment before you proceed to the different

activities. The diagnostic assessment determines how much you know
about the lessons and identifies the areas you ought to learn more. Your
teacher will check and analyze your score to determine your learning
needs.

2. This learner’s material contains relevant information and activities. Go

over each activity carefully. If you encounter difficulties, do not hesitate
to consult your teacher for assistance. Do not skip any topic unless you
are told to do so. REMEMBER that each activity is a preparation for the
succeeding activities.

3. For every lesson/learning outcomes, perform the enhancement

activities to enrich the knowledge and skills.

4. After you successfully finished the tasks, answer the post-test to be

given by your teacher. Your score will be analyzed and will be used by
your teacher for the computation of your grades.
 LM-Household Services Grade 10

LEARNING COMPETENCY:

Prepare Ingredients According to Recipe

Lesson 1: Purchasing

This lesson provides the learners with the idea on the characteristics of
effective purchasing steps and procedures.

Purchasing of food and supplies is one of the most important activities in home
and in any food establishment. It is defined as the process of buying the right amount
of food at the right time, from the right place and from the right source. It is a complex
and dynamic process with the goal of securing the pre-established standards for
quantity and with economical price to meet the needs of the food service operation.

The food purchaser must know effective purchasing procedures to ensure that
the best quality of food is bought at a reasonable price. Food can easily become
contaminated during the various stages of the food flow from purchasing, receiving,
storing, preparation, holding, and serving. Time and correct temperatures need to be
monitored closely.

In purchasing, quality should never be sacrificed in favor of cost. Remember

that not all expensive goods, however, are necessarily of good quality.

The main objectives of an effective purchasing program are to:

• Buy the product that is best suited for the menu
• Buy the proper quantity of the item.
• Pay the proper quantity of the item.
• Deal with only reputable and dependable suppliers.
 LM-Household Services Grade 10

Objectives:

At the end of the lesson, the learner is expected to:

1. explain the characteristics of effective purchasing steps and

procedures.
2. follow the purchasing procedures to ensure that the best quality of
food is bought at a reasonable price.
3. value the importance of following the essential guidelines for effective
purchasing activity.

Task # 1: MULTIPLE CHOICE

Directions: Read and analyze the statement carefully.
Identify the letter that corresponds to the correct answer. Write the LETTER of your
answer on the space provided for.

________1. The following are effective purchasing steps and

procedures except one:
A. Develop purchase orders
B. Estimate inventory of stocks
C. Identify needs by planning
D. Select and negotiate with vendors

________ 2. The process of buying the right amount of food at the right time,
from the right place and from the right source.
A. Purchasing
B. Serving
C. Storing
D. Receiving

________ 3. Food can easily become contaminated during the various stages
of the food flow. Which of the following are the correct stages of the
food flow?
A. tagging, labeling, purchasing, cooking, receiving, and holding
B. purchasing, receiving, storing, preparing, holding, and serving
C. recording, receiving, serving, preparing, sealing, selling
D. selling, receiving, storing, preparing, holding, and tagging
 LM-Household Services Grade 10

________ 4. The following are the main objectives of an effective purchasing

program EXCEPT one.
A. Buy the product that is best suited for the menu
B. Buy the proper quantity of the item.
C. Pay the proper quantity of the item.
D. Deal with many suppliers.
________ 5. Food purchases may be broken down into three categories: perishable
foods, semi-perishable foods, and staple or non –perishable foods?
Contract items are food item supplies which belong to non-
perishable foods. Which of these foods are contract items?
A. milk, sugar, coffee, bread, ice cream, biscuits
B. saba, nuts, onions, garlic, eggs, potatoes
C. meat, poultry, seafood, fruits, vegetables
D. dried or deep frozen, canned goods and jams

Task # 2: DOUBLE PUZZLE

Instructions: Unscramble each of the clue words.
Copy the letters in the numbered cells to other cells with the same number.

1.

2.

3.
 LM-Household Services Grade 10

4.

5.

Purchasing Techniques

Purchasing techniques include comparative shopping, evaluation of new

products, wise judgment in timing large purchases of seasonal items and selection
of the most efficient supplier. And, a buyer must understand food specifications and
formulations, and be able to evaluate these in terms of price and quantity. Quality
grade, weight, count, contents, and packaging of the products need to be considered
in purchasing the products.

The following are essential guidelines that you should remember for effective
purchasing activity:

1. Buy the Right Quantity.

Buy quantities based on the operation’s needs and par stocks to avoid storage
cost, wastage, pilferage, and too much money tied up in the storeroom.

2. Buy the Right Quality

The right quality is not always the best qualities. The right quality is determined
by the needs of operations and communicated through food specifications.
This is what must be strictly followed and monitored.
 LM-Household Services Grade 10

3. Buy at the Right Price

Canvass, canvass, and canvass. Do not be satisfied with just one or two
suppliers. Go out of your way to find establishments with good prices.

4. Buy from the Right Source.

Be sure that your supplier is reputable and reliable. Their products must be
safe and come from good sources. They must also deliver what they promise
within the given period of time.

5. Buy at the Right Time.

Observe the needs of the production area carefully. Schedule regular
purchases based on the needs. Avoid emergency purchases as this cost
money. Consider ingredients in season and delivery lead-time of suppliers.
Practice “just-in-time” whenever practical.

6. Buy at the Right Place

Besides obtaining the materials of the right quality and quantity from the
right source at the right price, it should be ensured that the materials are
available at the right place. Transportation and material handling costs are
greatly affected by the selection of the right place from where the materials
are to be acquired. For minimizing these costs, selection of right place for
the acquisition of material is of utmost importance. If local as well as
outside supplier fulfills these conditions, the former should be preferred.

Task # 3: Identification
Directions: Identify the given situation/s based on the main
principles of purchasing materials. (Right Quality, Right
Quantity, Right Price, Right Source, Right Time, Right Place). Write
your answer on the space provided for.

________________1. The materials should be purchased at the exact time so that

it may not result in either excess investment in the stocks or may
result into stock outs.
________________2. It maybe availed through searching for the proper sources
of supply and comparing all such sources.
________________3. It is defined clearly and should be described in terms of
specifications.
________________4. It is determined based on economic ordering quantity
(E.O.Q) or operation’s needs and par stocks.
______________ 5. It is a key consideration in purchasing as all other ‘R’s.
 LM-Household Services Grade 10

Identify needs by planning new menus and reviewing existing menus for each business
unit of the food service organization

Determine standards of quality for each food item and write specifications.

Estimate quantities needed.

Calculate desired inventory or stock levels for each item.

Identify the amounts to purchase by subtracting stock levels from

desired quantities.

Develop purchase orders.

Conduct market research on potential vendors product

availability

Select and negotiate with vendors

Figure 1: The basic flow of purchasing activities

Effective Purchasing Steps and Procedures

Adapted in Introduction to Food Service

 LM-Household Services Grade 10

Task # 4: SEQUENCING
Directions: Rearrange the following steps and procedures in their
proper order. Use numbers to indicate their order of precedence. The
first number is done for you.

_________ Develop purchase orders.

_________ Determine standards of quality for each food item and write
specifications.
_________ Select and negotiate with vendors.
_________ Identify the amounts to purchase by subtracting stock levels from
desired quantities.
_________ Identify needs by planning new menus and reviewing existing menus
for each business unit of the food service organization.
_________ Conduct market research on potential vendors product availability.
_________ Calculate desired inventory or stock levels for each item.
_________ Estimate quantities needed.

Groups of Purchases
Food purchases may be broken down into three categories: perishable
foods, semi-perishable foods, and staple or non –perishable foods.

1.Perishable foods are foods that deteriorate quickly. It includes meat,

poultry, seafood, fruits, vegetables, dairy products, eggs, and the like. These
should be purchased from the local market regularly to ensure freshness of
supply.

2. Semi-perishable foods are foods that can be kept for a limited

period of time. It can be purchased from the local market every week. It
includes potatoes and other root crops, some varieties of banana like saba,
nuts and onions, garlic and egg.

3. Staple or non-perishable foods are foods that can be kept for an

unlimited period of time. These foods do not spoil rapidly and can be
purchased as:
a. Grocery items include processed/preserved food like dried or
deep frozen, canned goods and jams.
 LM-Household Services Grade 10

b. Contract items are food item supplies, which are ordered and
delivered on a contractual basis. These items include milk,
sugar, coffee, bread, ice cream and biscuits.

Remember: There are some perishable food and other dry

products that can be purchased as contract items but best to
purchase non – perishable food because it can be kept for a long
period of time.

Here are other important reminders.

1. Make an inventory of the available ingredients and supplies in your
storage.
2. Classify your needs from supplier into consumable and non-
consumable, either wet or dry goods. This step will help you from
over tripping to the market.
3. Know the sources of wholesale buying.
4. Cooking gas should be brought separately from basic items, as their
item could be ordered by phone as scheduled. It is suggested that
a standby/reserved container be made available if needed.
5. Find out if your cold storage equipment is in good condition to be
sure that the purchased perishable goods will not be spoiled.
6. Buy supplies of fruits and vegetables which are in season.
7. Plan for sufficient food to last until the next buying activity
8. Read label to find out what you need.
9. Buy quality food for specific requirement.
10. Buy only the food needed that can be stored and used within a safe
period of time.
11. Buy and use food when cost and time warrant their use.
 LM-Household Services Grade 10

Task # 5: TRUE OR FALSE

Directions: Write TRUE if the statement is correct; FALSE if it is false.
Then, change the underlined word/s to make the statement correct.

________1. Purchasing is the process of buying the right amount of food at the right
time, from the right place and from the right source.
________2. Food cannot easily be contaminated during purchasing, receiving,
storing, preparing and serving of foods and supplies.
________3. Buying from the right source means that the buyer should go to a
reputable and reliable source.
________4. A buyer must understand food specifications and formulations and be
able to evaluate these in terms of price and quantity.
________5. Quality grade, weight, count, contents, and packaging of the products
need not to be considered in purchasing the products.

Task # 6
You list down the different kinds of foods at home. Then, categorize
them as to perishable foods, semi-perishable foods, and staple or non
–perishable foods. Use the table below.

Food Items Perishable Semi-perishable Staple or non –

perishable
Ex. coffee /
 LM-Household Services Grade 10

Task # 7
Prepare a simple menu for the family and list down all the ingredients
needed. Request your parent/s to do the purchasing of the ingredients.

Menu of the day ______________

Quantity Item Description Cost Total Supplier
 LM-Household Services Grade 10

Task # 8: ESSENTIAL QUESTIONS

Directions: Read and study the following questions below. Write your
answers on the space provide for.

1. Why is it necessary to follow the correct procedures or essential guidelines in any

purchasing activity?

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

2. As a buyer, do you consider quality grade, weight, count, contents, and packaging of
the products? Why or Why not?

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

I have learned that ________________ ________________ ______.

I have realized that ________________ _________________ _____.

I will apply _____________ _________________ _______________.

 LM-Household Services Grade 10

Glossary
The following terms used in this module are defined as follows:

Purchasing Purchasing is the process of buying the right amount of

food at the right time, from the right place and from the
right source.
Perishable foods Perishable foods are foods that deteriorate quickly. It
includes meat, poultry, seafood, fruits, vegetables, dairy
products, eggs, and the like.
Semi-perishable Semi-perishable foods are foods that can be kept for a
foods limited period of time.
Staple or non- Staple or non-perishable foods are foods that can be
perishable foods kept for an unlimited period of time.
Grocery items Grocery items include processed/preserved food like dried
or deep frozen, canned goods and jams.
Contract items Contract items are food item supplies, which are ordered
and delivered on a contractual basis.

LEARNING RESOURCES

The K to 12 Basic Education Program; Technology and Livelihood Education Home

Economics, Learner’s Materials, pp. 53 – 61

Online Sources

https://www.yourarticlelibrary.com/material-management/purchasing-6-major-
principles-of-purchasing-explained/26133

https://www.citeman.com/7140-purchasing-principles.html

http://puzzlemaker.discoveryeducation.com/code/BuildDoublePuzzle.asp

bitmoji.com