The layout and design of the facilities are also important considerstions in menu planning, because they establish the physical limits within which food preparation and service takes place. The facilities must be adequate for the purchasing, receiving, storing, issuing, preparing, cooking, holding and serving of every item on the menu.
Both indoor and outdoor facilities affect the image of an establishment.
Standard purchase specification – precisely defined the quality, quantity and other characteristics of the products an establishment buys.
Food sample date sheet – this form helps standardize the evaluations of products that an operation is considering to purchase. It can be used to record purchasing, storing, preparing and serving information about such products.
Purchase order – assists in maintaining purchasing control. The purchase order comprimises the details of an order placed with the ditributor.
The materials from which equipment and utensils are constructed must be safe ( non-toxic ), durable, corrosion-resistant, nonsbsorbent, sufficient in weight and thickness to withstand repeated warewashing, finished with a smooth and easily cleanable surface, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
A food service operation's facilties help determine the operations purchasing method. If the facilties are spacious and accommodate many guests, the operation will likely use a formal purchasing method, which involves relatively large orders.
The purchasing activity is a constant state of flux. Conditions change from season to season, from week to week, and some cases, overnight.
Purchasing patterns must be altered when conditions change. However, before a change is implemented, it is important to systematically predict and evaluate its impact on the operation's food safety, quality, and cost standard. As part of this systematic evaluation, the risks must be clarified, analyzed and reduced when possible.