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PURCHASING

The document outlines the process and importance of purchasing food and supplies in food establishments, emphasizing the need to buy the right quantity, quality, price, source, and timing. It provides guidelines and effective steps for purchasing, including identifying needs, determining quality standards, and conducting market research. Additionally, it categorizes food purchases into perishable, semi-perishable, and non-perishable items, along with activities for students to reinforce their understanding of food purchasing and preparation.

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Nathalie Calanno
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43 views25 pages

PURCHASING

The document outlines the process and importance of purchasing food and supplies in food establishments, emphasizing the need to buy the right quantity, quality, price, source, and timing. It provides guidelines and effective steps for purchasing, including identifying needs, determining quality standards, and conducting market research. Additionally, it categorizes food purchases into perishable, semi-perishable, and non-perishable items, along with activities for students to reinforce their understanding of food purchasing and preparation.

Uploaded by

Nathalie Calanno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Purchasing

NATHALIA L. CALANNO
PURCHASING
• It is defined as the action or process of buying the
right amount of food at the right time, from the right
place and from the right source.
• Purchasing of food and supplies is one of the most
vital activities in home and in any food establishment.
The main goals of an effective
purchasing program are to:
Buy the product that is best suited/fitted for the menu
Buy the proper quantity of the item.
Pay the proper quantity of the item.
Deal with only reputable and dependable suppliers.
Techniques Used in Purchasing:
What are the Guidelines to
Achieve It?
Purchasing techniques involves comparative shopping,
evaluation of new products, wise judgment in timing large purchases of
seasonal items and selection of the most efficient supplier. And, a buyer
must understand food specifications and formulations, and be able to
evaluate these in terms of price and quantity. Quality grade, weight,
count, contents, and packaging of the product are need to be
considered in purchasing the products.
The following are important guidelines that
you should remember for effective
purchasing activity:

1. 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.
The following are important guidelines that
you should remember for effective
purchasing activity:

2. Buy the Right Quality. The right quality is not always


the best or most excellent qualities. The right quality is
that determined by the needs of operations and
communicated through food specifications. This is what
must be closely followed and monitored.
The following are important guidelines that
you should remember for effective
purchasing activity:

3. 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.
The following are important guidelines that
you should remember for effective
purchasing activity:

4. Buy from the Right Source. Be sure that your


supplier is reputable and reliable in terms of product
source. Their products must be safeguarded and come
from good sources. They must also transport what they
promise within the given period of time.
The following are important guidelines that
you should remember for effective
purchasing activity:

5. Buy at the Right Time. Observe the needs of the


production area with care. Schedule regular purchases
based on the needs. Avoid emergency purchases as this
costs money. Take into consideration the ingredients in
season and delivery lead-time of suppliers.
Effective Purchasing Steps and
Procedures
Step 1 Identify needs by planning new reviewing existing menus for each
business unit of the food service organization
Step 2 Determine standards of quality for each food item and write
specifications
Step 3 Estimate quantities needed.
Step 4 Calculate desired inventory or stock levels for each item
Step 5 Identify the amounts to purchase by subtracting stock levels from
desired quantities.
Step 6 Develop purchase orders
Step 7 Conduct market research on potential vendors product availability
Step 8 Select and negotiate with vendors
ACTIVITY:
NOTEBOOK. Create a Purchasing for
Cooking “PINAKBET” with P350 pesos
budget.
Thank You
Groups of
purchases
Food purchases may be divided into three categories:
perishable foods, semi-perishable foods, and staple
or non –perishable.
1.Perishable foods -These are foods that deteriorate quickly.
It includes meat, poultry, seafood, fruits, vegetables, dairy
products, eggs, among others. These should be bought from
the local market regularly to ensure freshness of supply.
2.Semi-perishable foods -These are foods that can be kept
for a limited period of time. We can purchase it from the local
market every week. It includes potatoes and other root crops,
some varieties of banana like saba, nuts, onions & garlic.
3. Staple or non-perishable foods are foods that can be kept
for an unlimited period of time. These foods do not spoil
rapidly.
a.Grocery items- It includes processed/preserved food like
dried or deep frozen, canned goods and jams.
b.Contract items – These are food item supplies, which are
ordered and delivered on a contractual basis. Items include
milk, sugar, coffee, bread, ice cream and biscuits among
others.
Remember: There are some perishable food and other dry
products that can be purchased as contract items but best to
purchase non – perishable because it can be kept for a long
period of time.
Seatwork: On a ½ sheet of paper.
1. Give the 3 categories of food purchases.
2. Give a brief description
3. Give at least 4 examples
Additional Seatwork: (Notebook)
Classify items into the correct food group category:
Perishable, Semi-perishable, or Staple/Non-perishable
based on the situational shopping examples.
Situations:
1.Maria Went To The Market And Bought Milk, Tomatoes, And
Lettuce To Prepare A Fresh Salad For Lunch.
1.Milk: __________________________
2.Tomatoes: ______________________
3.Lettuce: ________________________
2.Jerome Bought Sugar, Canned Tuna, And Rice For Their Household
Pantry.
2.Sugar: __________________________
3.Canned Tuna: ____________________
4.Rice: ___________________________
3.Anna purchased eggs, carrots, ad dried fish for the week's meal
planning.
•Eggs: ___________________________
•Carrots: _________________________
•Dried Fish: ______________________

4.Liza bought frozen chicken, apples, and garlic during her weekend
grocery shopping.
•Frozen Chicken: __________________
•Apples: _________________________
•Garlic: __________________________
5.Mr. Santos prepared for an incoming storm by stocking up on instant
noodles, bottled water, and powdered milk.
•Instant Noodles: _________________
•Bottled Water: ___________________
•Powdered Milk: __________________

ESSAY: Why is it important to know the type of food you are


buying (perishable, semi-perishable, or non-perishable)?
Activity Title: "My Dream Dish Plate"
Objective:
•To help students identify and illustrate the ingredients and
preparation steps
•of a chosen dish.
•To enhance creativity while reinforcing knowledge about food
preparation.
Instructions:
1.Choose a Dish:
Each student will think of a simple dish they love or would like to prepare (e.g., spaghetti,
adobo, fried rice, sandwich, etc.).
2.Divide Your Paper Into Two Sections:
•Left Side: Ingredients Illustration
•Draw all the ingredients needed for the dish (e.g., garlic, onion, meat, rice, oil).
•Label each ingredient clearly.
•Right Side: Dish Preparation Scene
•Draw a scene of the cooking/preparation process (e.g., sautéing, mixing, boiling).
•Include tools/equipment being used (e.g., pn, knife, chopping board).
•Add small captions like "Chop the onions" or "Boil the water."
3.Title Your Artwork:
Write the name of the dish at the top.
4.Color and Decorate (Optional):
Make your drawing lively by adding colors. Neatness and creativity will be part of the
grading.

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