2. Purchasing of food and supplies
is one of the most important activities in
home and in any food establishment. It is defined
as the process of buying the right amount of food
at the right time, from the right place and from the
right source.
3. The main objectives of an
effective purchasing program
are to
Buy the product that is best suited for
the menu
Buy the proper quantity of the item.
Pay the proper quantity of the item.
Deal with only reputable and
dependable suppliers
4. The following are essential
guidelines that you should
remember for effective
purchasing activity:
5. Buy the Right Quantity.
Buy quantities based on the
operation‘s needs and par stocks
to avoid storage cost, wastage,
pilferage, and too much money
tied up in the storeroom
6. Buy the Right Quality
The right quality is not always the
best qualities. The right quality is
that determined by the needs of
operations and communicated
through food specifications. This is
what must be strictly followed and
monitored.
7. Buy at the Right Price
Canvass, canvass, and canvass.
Do not be satisfied with just one or
two suppliers. Go out of your way
to find establishments with good
prices.
8. Buy from the Right Source.
Be sure that your supplier is
reputable and reliable. Their
products must be safe and come
from good sources. They must
also deliver what they promise
within the give period of time.
9. Buy at the Right Time.
Observe the needs of the production
area carefully. Schedule regular
purchases based on the needs. Avoid
emergency purchases as this costs
money. Consider ingredients in season
and delivery lead-time of suppliers.
Practice ―just-in-time‖ whenever
practical
11. Groups of Purchases
Food purchases may be broken
down into three categories:
perishable foods, semi-perishable
foods , and staple or non –
perishable.
12. Perishable foods
are foods that deteriorate quickly.
It includes meat, poultry, seafood,
fruits, vegetables, dairy products,
eggs, and the like. These should
be purchased from the local
market regularly to ensure
freshness of supply.
13. Semi-perishable foods
are foods that can be kept for a
limited period of time. It can be
purchased from the local market
every week. It includes potatoes
and other root crops, some
varieties of banana like saba, nuts
and onions, garlic and egg.
14. Staple or non-perishable foods
are foods that can be kept for an
unlimited period of time. These
foods do not spoil rapidly and can
be purchased as:
16. Contract items
are food item supplies, which are ordered
and delivered on a contractual basis. These
items include milk, sugar, coffee, bread, ice
cream and biscuits.
Remember: There are some perishable
food and other dry products that can be
purchase as contract items but best to
purchased non – perishable because it can be
kept for a long period of time.
17. Here are other important
reminders.
1. Make an inventory of the available
ingredients and supplies in your storage.
2. Classify your needs from supplier into
consumable and non consumable, either wet
or dry goods. This step will help you from
over tripping to the market.
3. Know the sources of wholesale buying.
18. Cont.
4. Cooking gas should be brought separately from basic
items, as their item could be ordered by phone as
scheduled. It is suggested that a standby/reserved
container be made available if needed.
5. Find out if your cold storage equipment are in good
condition to be sure that the purchased perishable goods
will not be spoiled.
6. Buy supplies of fruits and vegetables which are in
season.
19. Cont.
7. Plan for sufficient food to last until the
next buying activity 8. Read label to find
out what you need. 9. Buy quality food for
specific requirement. 10. Buy only the
food needed that can be stored and used
within a safe period of time. 11. Buy and
use food when cost and time warrant their
use.
20. Determining Food Quantity and
Right Food Prices
Planning food for the family gives both fun
and excitement. It is a rewarding activity
when members of the family appreciate
and enjoy the food that you prepare for
them. So it is a challenge for you to think
and decide in advance the preparation of
food intended for a certain period of time
which can satisfy their food needs.
21. Activity
MODIFIED TRUE OR FALSE Directions: Write TRUE if
the statement is correct; FALSE if it is not correct. Then ,
change the underlined word/s to make the statement
correct.
________1. Purchasing is the process of buying the right
amount of food at the right time and at the right price.
________2. Food cannot easily be contaminated during
purchasing, receiving, storing, preparing and serving of
foods and supplies.
________3. Securing the pre-established standards for
quantity and quality is the major goal of planning activity.
22. Cont.
________4. Conducting market research is the first
step in purchasing activity.
________5. Buying from the right source means that
the buyer should go to a reputable and reliable
source.
23. Activity 2
Directions: Discuss briefly some of the practical
purchasing tips that you can give about the
following items. Put your answers in your
notebook. The scoring rubric will be basis for
evaluating your output.
Poultry products * Fish
Processed foods * Fats and OIL
Cereals product
Fruits and vegetables
24. ASSIGNMENT
Directions: Visit a nearby restaurant or any
food establishment in your community with
your buddy. Interview at least three (3) owner
managers or the chief cook. Ask their main
considerations in preparing the recipe, its
quantity and determining the price of their
menu. Put the answers gathered from the
interview in a half index card following the
given format below.
