MCCCD Official Course Competencies:

FON202  2001 Fall – 2011 Fall

Purchasing for Food Service Systems

1.

Evaluate quality of commodities related to food and its service. (I)

2.

Evaluate costs and vendors. (II)

3.

Prepare and maintain inventory records. (III, VI)

4.

Identify purchasing needs. (IV)

5.

Implement standard purchasing procedures. (IV, V)

6.

Receive, store, and distribute supplies. (VI)

MCCCD Official Course Outline:

FON202  2001 Fall – 2011 Fall

Purchasing for Food Service Systems

I. Food Standards

A. Canned and frozen fruits and vegetables

1. Labels and brands

2. Containers and pack style

3. Grades

4. Evaluation of quality

B. Produce

1. Variety determination

2. Evaluation of quality

3. Seasonal variation

C. Dried, dehydrated, and freeze-dried fruits and vegetables

1. Varieties

2. Pack sizes

3. Evaluation of quality

D. Breads and cereals

1. Flours and their uses

2. Breakfast cereals

3. Breads and crackers

4. Evaluation of quality

E. Spices and condiments

1. Varieties and uses

2. Evaluation of quality

F. Meats

1. Inspection and grading

2. Identification of cuts

3. Evaluation of quality

G. Fish and shellfish

1. Varieties and forms

2. Evaluation of quality

H. Poultry

1. Classes and dressing

2. Inspection and grading

3. Evaluation of quality

I. Eggs

1. Weight and grade

2. Varieties of packs

3. Evaluation of quality

J. Dairy products

1. Standards and grading

2. Classification of cheeses

3. Evaluation of quality

K. Fats and oils

1. Varieties and uses

2. Evaluation of quality

II. Evaluation of Cost and Vendors

A. Selecting a vendor

B. Cost evaluation

1. Budget and available monies

2. Utilizing seasonal variations

3. Comparing labor-saving processed foods to kitchen-made products

4. Price comparison

5. Type of food service operation

III. Inventory Control

A. Perpetual inventory systems

B. Physical inventory systems

C. Record keeping

D. Computerized systems

IV. Purchasing Practices

A. Scheduling

1. Daily

2. Weekly

3. Monthly

4. Annually

B. Determining needs

1. Past usage

2. Forecasting

3. Inventory records

C. Planning the purchase

1. Comparison of purchasing systems

2. Beginning with the menu

3. Evaluating the inventory

4. Systems of market orders

5. Writing specifications

6. Placing orders

7. Record keeping

V. Purchasing Non-Food Items

A. Supplies

1. Cleaning products

2. Linens and paper products

3. China, glassware, and flatware

B. Alcoholic beverages

1. Standards

2. Price comparisons

3. Control systems

C. Equipment

1. Determining need

2. Labor-saving equipment versus labor

3. Writing specifications

4. Bids

VI. Receiving, Storage, and Distribution

A. Checking deliveries

1. Counting and weighing

2. Checking and filing invoices

3. Re-ordering nondeliveries

4. Delivery schedules

B. Storage of food items

1. Climate controls

2. Maintenance controls

3. Space evaluation

4. Inventory updating

C. Issuing

1. First-in-first-out principle

2. Inventory updating