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Overview of the Food Management Process

Learn about the key steps in the food management process, including menu planning, procurement, receiving, storing, issuing, preparing, cooking, holding, serving, and the service overview. Understand the goals and activities involved in the purchasing process, as well as the importance of quality-conscious purchasing and purchase specifications. Discover how to determine the right quantity of items to purchase based on sales mix data and other factors. Explore the effective receiving process, proper storing techniques, and quality concerns during storage. Additionally, learn about inventory turnover rates and the par issuing system for beverages.

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Overview of the Food Management Process

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  1. Menu Planning Procurement Receiving Storing Issuing Preparing Production Cooking Holding Serving Service Overview of the Food Management Process OH – 10.1

  2. Goals of Purchasing Process Purchasers desire to obtain: • the right product • at the right time • in the right quantity • from the right suppliers • at the right price OH – 10.2

  3. Receiving Supplier Issue Requisition Purchase Requisition Purchasing Supplier Production Storage Supplier Step 1 Step 2 Step 3 Purchasing Activities and Responsibilities OH – 10.3

  4. Value-Conscious Purchasers Cost-Conscious Purchasers Quality- Conscious Purchasers Purchasing and Cost/Quality Concerns OH – 10.4

  5. Purchase Specification for Meat Item Name of Product: Strip Loin Steak, Boneless Grade/Specification, if applicable: IMPS 1178, Choice Other Quality Information: 8 ounce portion cut with 1/2 ounce tare allowance; 3/4 inch thick Packaging: Layer-packed between polyethylene sheets; 21 pound box (42 steak/box) OH -10.5

  6. How Much Should Be Purchased? The basic formula: Quantity Needed – Quantity on Hand = Quantity to Purchase • Sales mix data helps with quantity forecasting Purchase Quantities Must Also Consider: • Safety levels • Minimum delivery requirements • Quantity purchase discounts • Length of delivery period OH – 10.6

  7. When to Purchase? • Fresh produce, baked goods and dairy products – several times weekly (or more frequently) • Dry and frozen items – weekly (or less frequently) Managers must consider • Estimated usage rates • Available storage space • Delivery costs OH – 10.7

  8. Compare Delivery Invoice and Purchase Order Product Quantity (Weight) Product Unit Price Confirm Product Quality Sign Delivery Invoice Move Product to Storage Issue Credit Memo (if necessary) Complete Receiving Report Overview of Effective Receiving Process OH – 10.8

  9. Daily Receiving Report OH – 10.9

  10. The Storing Process Three basic types of storage: • Dry storage (50o F – 70o F; 10o C – 21.1o C ) – for grocery items such as canned goods, cereal products such as flour and alcoholic beverage products such as liquor. • Refrigerated storage (less than 41o F ; 5o C ) – for items such as fresh meat, produce and dairy products. • Frozen storage (less than 0o F; -17.8o C ) – for items such as frozen meats, seafood, French fries and other vegetables purchased frozen. OH – 10.10

  11. Quality Concerns During Storage • Products can deteriorate under optimal storage conditions if storage times are excessive • It is important to maintain the proper storage environment including temperature • Cleanliness is important • Shelving units should keep products off the floor and away from walls OH – 10.11

  12. Physical Inventory Form OH – 10.12

  13. Perpetual Inventory Form Item: Strip Steaks (6 oz.) OH – 10.13

  14. Inventory Turnover Rates Assume the manager takes physical inventory of all wine, beers and spirits and finds that: beverage inventory (beginning of accounting period = $29,500 beverage purchases (during accounting period) = $76,000 beverage inventory (end of accounting period) = $27,500 cost of goods sold: beverages (used during accounting period) = $78,000 Beverage inventory turnover rate equals: Cost of Goods Sold: Beverage [Beginning Beverage Inventory + Ending Beverage Inventory] ÷ 2 $78,000 [$29,500 + $27,500] ÷ 2 $78,000 $28,500 2.74 turns OH – 10.14

  15. Issue Requisition Form Date: OH – 10.15

  16. A par is established for each type of alcoholic beverage maintained behind the bar At the end of the shift, the bartender places all empty bottles on the bar and completes an issue requisition form The bartender takes the empty bottles along with the issue requisition to the beverage storage area The person responsible for the central beverage storage area replaces empty bottles for full bottles on a bottle-by-bottle basis The bartender returns to the bar with the full bottles and re-stocks the area The restaurant or bar manager checks the inventory of alcoholic beverages behind the bar to assure that the bar par is maintained Par Issuing System for Beverages OH – 10.16

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