CHAPTER III:

OPERATIONAL FUNCTIONS
IN THIS SESSION:

• state the steps in purchasing;

• differentiate the different methods of food purchasing;
• state the importance of proper receiving, storage and
inventory of materials;
• state salient concepts in production; and
• differentiate the different styles of service.
2
PURCHASING
PURCHASING
• aka as procurement
• Process of securing the right product for a facility at the right time and in
a form that meets preestablished standards for quantity, quality and
price.
• Sequence of consecutive actions with a goal of securing food, supplies,
and equipment to meet the needs of the foodservice operation.
• From beginning to end, an exchange of ownership occurs between the
buyer and the seller; that is usually in goods exchange for money.
 WHERE DO PEOPLE USUALLY
PURCHASE?

5
MARKET
• in the context of purchasing is actually a reflection of several
concepts related to the products available for purchase and
the processes involved in moving them from the original
source of supply to the point of service, or from field to fork.
• Collection of activities that results in transfer of ownership of
food from producer to consumer.
• The continuum of exchange activities is called market
distribution.

6
METHODS OF PURCHASING

•Informal or Open-Market Buying

•Formal or Competitive-Bid Buying

7
8
RECEIVING, STORAGE, AND INVENTORY
RECEIVING, STORAGE, AND INVENTORY

is the point at which foodservice operations inspect the

Receiving products and take legal ownership and physical possession of
the items ordered.

10
THE RECEIVING PROCESS

1. Physically inspect the delivery and check it against the purchase

order.
2. Inspect the delivery against the invoice.
3. Accept an order only if all quantities and quality specifications are
met.
4. Complete receiving records.
5. Transfer goods to appropriate storage.
11
RECEIVING, STORAGE, AND INVENTORY
A program of regular inventory
Inventory and Records Control contributes to product protection and
cost containment.

There are three basic types of storage that must be

Storage maintained and managed for maximum shelf life of
products.

is the point at which foodservice operations inspect the

Receiving products and take legal ownership and physical possession of
the items ordered.

12
DRY STORAGE

• Intended for nonperishable foods that do not require refrigeration.

• Storage area should be dry and the temperature not over 70°F.

REFRIGERATED AND FREEZER STORAGE

• 40 °F - 45°F for refrigeration, 0 °F to -10°F for frozen.

13
RECEIVING, STORAGE, AND INVENTORY

There are three basic types of storage that must be

Storage maintained and managed for maximum shelf life of
products.

is the point at which foodservice operations inspect the

Receiving products and take legal ownership and physical possession of
the items ordered.

14
PERPETUAL INVENTORY

• Running record of the balance on hand for each item

in the storeroom.

15
PHYSICAL INVENTORY

• An actual count of items in all storage areas, which is

taken periodically, usually to coincide with an
accounting period.

16
PRODUCTION
PRODUCTION

•The transformation of raw or processed

ingredients into a menu item, ready for
service.

18
RECIPE

•Standardized recipe
•Recipe Adjustment
•Factor Method
•Percentage Method

19
SERVICE
STYLES OF SERVICE

• Self-service – cafeteria – traditional, free flow, scramble;

machine vended, buffet, salad bar; and drive up.
• Tray service – centralized or decentralized.
• Wait service – counter, table – American, French, Russian,
Family, Banquet.
• Portable meals – on-premise or off-premise delivery.
Search for the different
table service (French,
American, English or
Family, Russian).

Describe each on how ACTIVITY

they are executed.