HTM 2030 Chapter Notes - Chapter 4: Foodservice

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Types of food purchased: perishables, fresh foods with short useful life, non-perishables, longer shelf life, meats can be perishable or non-perishable. Developing standards and standard procedures for purchasing: quality of food purchased, quantity of food purchased, prices at which food is purchased. Bin cards: recording quantities added to and taken from shelves right on the label. Individual units may not be able to take advantage of local specials at reduced prices. One supplier buying large supplier can supply all of the specified food service items the individual units may need. Open bid sending out specifications to several suppliers for competitive bidding. Cost plus arrangement where buyer and supplier agree to a fixed dollar or percentage markup for an item. Contract purchasing guarantees a set price for an item for a given term. Food brokers work as liaisons and negotiate sales of products between producers and manufacturers.