Controlling Food Costs in Purchasing and Receiving. Controlling Foodservice Costs. 5. OH 5- 1. Chapter Learning Objectives. Explain how a specification becomes a control in the purchasing function. Explain the parts of a purchase specification and a purchase order.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
The buyer is responsible for ensuring that quality standards are met during the purchasing and delivery process.
Is a control device
Lists the product’s name
Lists its intended use
Identifies the desired brand and grade
Identifies the desired size
Identifies the desired variety
Identifies packing requirements
Details delivery requirements
Explains payment terms
A unique identification number
The name and address of the restaurant
Date of the order
Signature of the buyer
The supplier’s contact information
Date of delivery
The name, quantity, and delivery unit of each item ordered
Total (extended) cost of the order
Items, such as fresh whole fish, will weigh much less in their EP form than in their AP form.
Gift acceptance policies
(Note: Some managers purchase a small “extra” or “cushion” amount in case sales levels exceed forecasts.)
Also known as “yield test”
Used to determine EP meat costs
Results vary, based upon the AP quality of meat purchased
Measures losses from
Trim and packaging removal
As served (AS)
Market quotation sheet
Chapter Learning Objectives—What Did You Learn? continued