Cha8 Production
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  • 1. Food
and
Beverage
Operations
 Tuesday, May 19, 2009 1
  • 2. Chapter
Objec-ves  Roles
of
purchasing,
receiving,
storing
&
 issuing
in
food
production
preparation  Roles
of
purchasing,
receiving,
storing
&
 issuing
in
alcoholic
beverage
service  Benefits
of
Technology Tuesday, May 19, 2009 2
  • 3. (5) Purchase
 (7) Order
/ (2) Store
 Record Receiving Issues Products Required
 (8) Products Invoice (6) Delivers Food
&
 Purchasing
 Products,
 Storeroom Accounting Beverage
 Dept. Invoice Dept
. (1) (3) Purchase
 (9) Requisition Purchase
 Order
/
 Payment Form Requisition Record Supplier (4) Purchase
 Order
/Record The
Purchase
Process Tuesday, May 19, 2009 3 Typical Purchasing and Receiving storerooms also track costs and conduct inventory
  • 4. Purchasing  Inventory‐The
amount
of
food,
 beverages,
and
other
suppliers
on
 hand  Purchase
Requisition‐A
form
 specifies
the
products
that
are
 needed,
how
many
are
needed,
and
 how
soon
are
needed.
 Tuesday, May 19, 2009 4
  • 5. Purchasing
(cont.)  Purchase
specification‐
A
detailed
 description
of
the
quality,
size,
 weight,
and
other
characteristics
 desired
for
a
particular
item
(Exhibit
2
p. 182)  Purchasing
directly
affects
the
 bottom
line
 Tuesday, May 19, 2009 5
  • 6. Goals
of
a
Purchasing
Program  Buy
the
right
products  Make‐or‐buy
decisions  Convenience
foods  Obtain
the
right
quality  minimum/maximum
levels  Price,
storage
space,
waste,
 pilferage,
etc. Tuesday, May 19, 2009 6
  • 7. Goals
of
a
Purchasing
Program
 (cont.)  Pay
the
right
 price  Deal
with
the
 right
supplier Tuesday, May 19, 2009 7
  • 8. Techniques
to
Get
Lower
Prices  Negotiate
with
the
seller  Consider
lower
quality
products  Evaluate
need
for
products  Discontinue
supplier
services  Combine
orders
use
Bulk
 Purchases  Reevaluate
expensive
items  Pay
cash Tuesday, May 19, 2009 8
  • 9. Techniques
to
Get
Lower
 Prices
(cont.)  Speculate
on
price
trends  Change
purchase
unit
size  Be
innovative  Take
advantage
of
suppliers'
promotional
 discounts  Bypass
suppliers Tuesday, May 19, 2009 9
  • 10. Choosing
a
Supplier  Location  Facilities  Financial
stability  Technical
ability  Honesty
and
 fairness  Dependability Tuesday, May 19, 2009 10
  • 11. The
Receiving
Process 1.Inspect
products
against
purchase
order
 2.Inspect
products
against
purchase
 specifications 3.Inspect
products
against
delivery
invoice 4.Accept
products 5.Move
products
to
storage 6.Complete
paperwork Tuesday, May 19, 2009 11
  • 12. Quality
Control
in
Storage  Rotate
food
stocks
 (FIFO)  Store
food
at
 proper
 temperatures  Clean
storage
 areas  Ensure
proper
 ventilation Tuesday, May 19, 2009 12 Daily routines make training and cost control more convenient
  • 13. Recordkeeping  Perpetual
Inventory
System
–
 allows
managers
to
track
item
in
 storage
on
an
ongoing
basis
  Physical
Inventory
System
–
 counts
which
is
in
storage
on
a
 periodic
basis‐usually
at
the
end
of
 each
month
 Tuesday, May 19, 2009 13 Physical Inventory is usually more accurate operationally
  • 14. Reducing
Inventory
Cost  Carry
a
smaller
amount
of
inventory  Make
certain
minimum/maximum
 inventory
levels
are
correct  Carry
fewer
product
types  Refuse
to
accept
early
deliveries  Consolidate
all
products  Date
and
rotate Tuesday, May 19, 2009 14
  • 15. Purchasing
Alcoholic
Beverage  House
brand
–
a
beverage
brand
served
 when
no
special
brand
is
requested
by
the
 guest.  Call
brand
–
a
specific
beverage
brand
 that
guests
request
by
name
when
they
 place
an
order Inventory
turnover
rates
are
generally
 lower
for
beverage
than
for
foods Tuesday, May 19, 2009 15
  • 16. Receiving
Alcoholic
Beverage  Open
cases
and
check
bottles
for
accuracy  After
receiving,
immediately
move
 beverages
to
secure
storage
areas  When
possible,
assign
purchasing
and
 receiving
tasks
to
separate
individuals Tuesday, May 19, 2009 16
  • 17. Storing
Alcoholic
Beverage  Bar
Par
‐
the
 number
of
 bottles
that
 should
be
on
 hand
behind
 the
bar.
 Tuesday, May 19, 2009 17
  • 18. Technology • How
was
the
decision
made
to
 purchase
this
particular
system?
 • What
system
was
used
previously? • How
did
staff
respond
to
the
new
 system? • What
are
the
benefits
of
using
the
 current
system? • How
much
did
the
technology
cost
 to
purchase?
How
much
does
it
cost
 to
maintain? Tuesday, May 19, 2009 18
  • 19. Technology  Just‐In‐Time
(JIT)
Inventory
System‐
 Keeping
only
“emergency”
qualities
of
products
 on
hand
and
ordering
/receiving
the
majority
of
 food
and
beverages
“just
in
time”
to
issue
and
 use
them.  Prime
supplier
is
a
vendor
that
sells
 products
to
a
food
service
provider
using
a
 just‐in‐time
inventory
system Tuesday, May 19, 2009 19