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.
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 termsThe Food Specification
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 orderPurchase Order Information
Items, such as fresh whole fish, will weigh much less in their EP form than in their AP form.
Gift acceptance policiesOther Factors Affecting Purchasing
(Note: Some managers purchase a small “extra” or “cushion” amount in case sales levels exceed forecasts.)
Used to determine EP meat costs
Results vary, based upon the AP quality of meat purchased
Measures losses from
Trim and packaging removal
InvoiceKey Term Review
QuotesKey Term Review continued
Yield testKey Term Review continued
Chapter Learning Objectives—What Did You Learn? continued