Quality Purchasing
The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F & B Manager as per the catering policy, the menu requirements and its price range, which should be stated in the Standard Purchase Specification (SPS).
This does not necessarily mean buying the best and most expensive grade of any particular item. It does mean the best grade sold to fit the need. Quality in food may be defined as the combination of factors in a product, which provides the greatest desirability. However, composed of so many varied factors, quality is an elusive thing and difficult to control. Although quality is regulated at the sources by prices paid for animals or for crops, this quality control is a matter of comparison- the highest price for the “best of the lot”. Quantity will then flow into the market as long as prices in the market are profitable. The skill of the buyer is the determining factor in the consistent purchase of quality merchandise as close as possible to a given standard. Selecting the best that suits the operation is the key consideration of quality purchasing.
The quality to be purchased should be stated in terms of grade or brand.
E.g. – Tomato Ketchup – Kissan
Prawn – Grade A
Food Quality
Factors for different commodities:
The food quality factor is mainly concerned with the food i.e.:
Texture
Composition
Keeping qualities
Flavor
Smell etc.
The food quality factors for certain commodities are as follows:
- A) FRUITS&VEGETABLES
- Count & weight
- Wastage in terms of peel.
- Shape and size
- Color
- Firmness
- Smell
- Taste
- B) CANNED FOODS
- Drained weight.
- Density(juices etc)
- Color
- Taste and appearance
