The document discusses key aspects of procurement in foodservice operations, including purchasing, receiving, storage, and inventory control. It describes the roles of purchasers and different types of suppliers. Purchasers must be familiar with the market, their operation, and customers to make effective purchasing decisions. Developing detailed purchase specifications is important to ensure consistency and quality of goods. Larger operations typically use a centralized purchasing system while smaller operations often delegate purchasing duties to other roles.

1. PROCUREMENT Purchasing, Receiving, Storing and Inventory ระบบการจัดซื้อ ตรวจรับ จัดเก็บ และควบคุมสินค้าคงคลัง Aj. Pavit Tansakul Tel. 2248 Email: tpavit@wu.ac.th Tourism and Hospitality Management Program School of Management, Walailak University Week 7

5. PURCHASING 1

12. PURCHASING FROM THE CUSTOMER’S POINT OF VIEW 2

16. THE THREE AREA OF PURCHASER FAMILIARITY 3

18. Three Areas With Which Purchaser Must be Familiar

20. THE MARKET Farmer or Producer Processor Broker Distributor Customer Processor Processor Foodservice operation Retail Grocery Store

23. Marketing Channel

38. WHO DOES THE PURCHASING? 4

44. THE DIFFERENT BETWEEN PURCHASING AND BUYING 5

49. METHOD OF PURCHASING 6

56. THE PURCHASE SPECIFICATION: KEY TO EFFECTIVE PURCHASING 7

64. SUPPLIER SELECTION 8

70. SPECIALTY VS MASTER DISTRIBUTORS Type of Supplier Advantage (+) Disadvantage (-) Master Distributors Increase product offerings Lack of expertise regarding all of the product sold Increase convenience; one phone call, one delivery Lack of competition Specialty Distributor Generally more personal service Limited product offering Increase competitions; can promote better prices and service Possibility of higher prices because of increased costs and reduction of volume Increase product expertise More time spent ordering; receiving, and doing paperwork

73. BUYER AND SELLER RELATIONSHIPS 9

80. RECEIVING 10

95. STORAGE 11

101. INVENTORY 12

115. SUMMARY

116. SUMMARY