Is the function of
acquiring desired products and services. Process if getting the right product into a facility at the right time and in a form that a meets pre- established standards for quantity,quality and price .
The market
The medium through
which a change of ownership occurs.
-secondary market.
Products are accepted from the primary market and distributed to buyer.
-local market.
Suppliers within close proximity to the buyer. Like pasar pagi
-broker. Bring the
buyer and seller together. Who does not assume owner ship of the goods.
Market regulation: U.S Food And Inspection
Programs
1)U.S Department
of Agriculture
-the food safety
and Inspection Service is responsible for enforcing the Meat Inspection Act,the
Poultry Products Inspection Act,and the Egg Inspection Act.
2)Food and Drug
-The FDA is an an enforcement agency within
the Department of Health and Human Service.
-misbranded
- standard of
identity
- standards of
- standards of
fill
3)National Marine
and Fisheries Service
4)U.S Public
Health Department
5)Environmental
Protection Agency
6)Department of
the Treasury
The Buyer
1.A buyer is a member of the professional administrative team and is held to high standards of work performance and ethical behavior.
a)the art of negotiation
the communication skill used by individuals to confer with others to reach an agreement or compromise.
b)ethics in purchasing
the science of morals is human behavior.
type of purchasing. Number of
factors,including organizational size,ownership and geographic location.
-centralized purchasing)
-group or
cooperative purchasing
Vendor
Sellers. Sources of
supply
A buyer new to a
food service operation can locate vendors through numerous resources,including:
-the
-other food service
operation
-trade journals
and
-trade shows
Methods of
Formal and
informal method of purchasing are used by food service operations
-informal or open
market buying
Commonly used
method of buying,especially in smaller food service operation. Daily,weekly or
monthly price quotation
-formal
competitive-bid buying
Written specification
and estimated quantities needed are submitted to vendors with an invitation for
them to quote prices.
Variations on methods of purchasing
-cost-plus
purchasing
Buyer agrees to
buy certain items from a purveyor for an agreed-on period of time based on a
fixed markup over the vendor’s cost
-prime vending
Method of
purchasing that has gained popularity and acceptance among restaurant and
noncommercial buyers during the past several years.
Product selection
a)Market forms of
foods
-cost involved in
purchasing
b)Food quality
-before food can
be purchased,the quality if foods most appropriate to the food service operation
and their use on the menu must be decided.
c)Quality standards
d)grade
e)grading and
acceptance services
f)brands
purchasing procedures
-identifying needs
-inventory stock
level
-quantity to buy
-specifications
-issuing bid
request
-developing
purchase order
-tabulating and
evaluating bids
-awarding
contracts
referred
Referring to food service Management Principles teksbook and Practices and lec slide .
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