This document shows the data of the food items used in the Australian Restaurants in a standardize form

1. Purchase goods
SITXINV007

2. Element 1: Determine purchasing
requirements

3. Purchases cost money.
Pay the right price for the right
quality.

4. Purchasing Requirements
► Process
❖ Determine items required for operations in
conjunction with relevant personnel
❖ Assess the quality and suitability of stock on hand
❖ Avoid wastage and unnecessary ordering by using
appropriate ordering stock
❖ Forecast how much of each item you need to order
❖ Determine any price limitations for the purchasing
❖ Develop purchase lists and priorities the purchases

5. Goods to Order
Types of goods Types of goods
Food Items Equipment
Alcoholic and non- alcoholic beverage
items
Stationery
Linen and housekeeping supplies Printed material e.g. brochures
Staff uniforms Vouchers and tickets
Paper products Souvenir products
Cleaning materials and chemicals Branded items e.g. travel bags
Utensils Merchandise
Hollowware and flatware Event supplies
Glassware Fuel
Furniture Equipment Parts

6. Element 2: Source suppliers and discuss
requirements

7. Quality of Supplies

8. Forecasting Tools
► Moving Average

9. Popularity Index

10. Sales Forecast

11. Yield Tests
Purhased weight minus Usable weight equals Production
loss

12. Butcher’s Test
Use below calculations
Yield’s = Edible weight +Purchased weight x 100
Edible weight = Purchased weight x Yield percentage
Order quantity = Number of services x Weight = Yield percentage

13. Cooking Loss

14. Yield Test Implications

15. Price Limitations

16. Purchase Lists
► Key Factors to consider
❖ Date required
❖ Quality required
❖ Shelf life
❖ Stock levels
❖ Suppliers

17. Resort purchasing requirements
► Bus requirements
► Concierge requirements
► Room set up
► Room reservations
► Food provisions for breakfast

18. Element 3: Assess quality of goods and
make purchase

19. Sourcing Suppliers
► Product range
► Availability
► Service provision
► Reliability
► Price
► Specific requirements
► Quality

20. Supplier Selection

21. Organisational Procedures for Suppliers

22. Specifications Discussion

23. Supply Provisions and Price

24. Assessing Quality of Goods

25. Quality Checks

26. Quality Considerations

27. Purchasing Goods