C USTOMER ROM S UPPLIERTO F OOD & B EVERAGE :F

(1)

F ^OOD & B ^EVERAGE : F ^ROM S ^{UPPLIER TO}

C ^USTOMER

Chap 8 p.212-236 (中241-270)

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T HE PRIMARY FUNCTION OF ANY TYPE OF FOODSERVICE OPERATION IS TO CONVERT RAW FOOD INTO COOKED PRODUCTS .

P.213 (中242)

To ensure that costs are controlled

while quality is maintained.

(3)

S TEPS IN THE PROCESS

^P

.213 (中243)

 1. Purchasing 採購

^{(# 1小組)}

 2. Receiving 驗收

(# 2小組)

 3. Storage 儲存

^{(# 3小組)}

 4. Issuing 撥發，出貨

^{(# 4小組)}

 5. Preparation 前製，準備

^{(# 5小組)}

 6. Cooking 製備，烹調

^{(# 6小組)}

 7. Service 供應，服務

^{(# 7小組)}

 8. Dishwashing & waste disposal 廚務

(# 8小組)

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T HE CHAIN OF RESTAURANT PURCHASING

⁽^P^.213-218)

& ^RECEIVING

⁽^P^.219-221)

(5)

P URCHASING IMPORTANCE :

H ^IGH - QUALITY DISHES COME FROM HIGH - ^QUALITY

INGREDIENTS

P.213 (中242)

Profits come from converting and serving the food as efficiently as possible.

Cost ! Profit !

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P URCHASER ROLE

^P

.213 (中242)

 The role of the purchaser

^{(# 9小組)}

is to

obtain the right quality and quantity at the right time and price and from the right

suppliers.

^{(# 10小組)}



From the correct suppliers



At the correct times



Receive the correct products



Obtain the correct amount



Procure the correct quality



Pay for the correct money

 Lewis & Ronald (1984). Foodservice System Management.

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G ^OODS ?

^(搶答題)

賣賣: The foodservice operations sell include food and beverages.

買買:

Services? ^(搶答題)

賣賣:The foodservice operations offer include the preparing, cooking, and delivery of the products.

買買:

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S ^UPPLIERS ^(搶答題)

farmer, producer, processor,

broker, distributor, retailer

grocery store

(9)

T HREE AREAS OF PURCHASER AND SUPPLIER SHOULD FAMILY WITH :

The market 市場 The operation 生產 The customer 顧客

Add value 附加價值 (搶答題)

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P URCHASING PROCESS

^P.213-214 (中243)

 Forecast ^預測

^{(# 1小組)}

 Order too much order too little?



Quantities needed 所需份量

_{(# 2小組)}

 recipes calculation → edible portion (EP)

→ yield → as purchased (AP) →

wholesale purchase unit → delivery

amount & times

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EP (edible portion)

^{可食用份量}

indicates that the item has been processed and is ready for cooking. P.218

^(中248-249)

(

from standardized recipes )

AP (as purchased) ^採購量

refers to items bought without pre-preparation. ^P.218

^(中248-249)

(take waste and shrinkage into account)

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Y IELD PERCENTAGE (# 6小組)

P.218 (中248-249)

 Yield ^產出率 indicates how much usable food will be obtained from a particular purchased item.



Yield % = wt after cooking wt before cooking

Losses % = AP(wt) – EP(wt)

(shrinkage %) AP(wt)

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B UYING METHODS

^P

.214-215(中243-245)



Informal (buying) 非正式採購法 (# 3小組)



Quotation-and–order sheet

報價訂購單



Blank-check method

空白支票法



Fixed-mark-up method

成本加成法



Formal (purchasing) 正式採購法 (# 4小組)



Competitive-bid method

競爭性投標法



Future-contract method

未來合約法



Buy-and–hold method

採購持有法

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W HO DOES THE PURCHASING ?

P.214-215(中243-245)

 Informal (buying)



Smaller operations 小型獨立採購

 Formal (purchasing)



Larger operations 大型專職採購



Chain operations 聯合/集體採購

買/賣雙方利益考量

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C ONTROL METHODS ^管控

^P^.218^(中248-249)

Purchase specifications (SPECS) ^採購規格

(# 5小組)

the description of a particular commodity in terms of its size, quality, or condition.

Standards ^p.216-217

^(中245-248)

USDA standards

農委會蔬菜/水果/肉品等食材檢驗規格

衛生署食品衛生安全檢查模式

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採購規格

^P

^.218

^(中248-249)

PURCHASE SPECIFICATION (SPECS)

 Trade name

 Amount in units to be purchased

 Trade, federal, or local grade

 Name and size of the container

 Count & size of the unit



Range in wt, thickness, or size



Min & max percentages



Degree of maturity



Types of processing required



Type of packaging

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