CH03: Recieving

Most important, because what comes in controls what you serve. Controls consistency, cost, etc.

Requisition Order (Specs) to the Restaurant Owner -> Purchase Order for the Vendor
Vendor -> Delivers the Order & Provides Invoice
Invoice should Match Requisition and the Purchase Order
Prices, Quantity, Quality, Packaged [Compare against some of our specs]
Receiving people need: Requisition Order/Invoices, Specs, Equipment: Scale, Thermometers
Log for Rejections

Quality & Specifications

Standard of excellence
High, Medium & Low
Determined by organization and maintained throughout the operation
Quality decisions should reflect customer demographics
Research quality standards of target market
Assess value level of customers expectations
Supplier's services
Typical menu price points of competition
Buyer must be familiar with the available measures of quality as well as their corresponding AP prices and value
Federal Grades: USDA has standards for over 300 products
Federal Grades cannot be used as sole indication of quality

Federal grading is not required by federal law
Government job is to inspect for sanitation and wholesomeness of the food
To be graded food must be under continuous inspection
Some organizations require US Government grading

Grading takes scorecard approach and products can lose grade according to many factors
Grading has created demand among consumers for specific quality levels (USDA Choice beef or USDA Select Beef)
Major problem in grading is that it is based on appearance

Problems with Grades

Wide tolerance between grades
deceiving appearance of products
Irrelevance of grades to EP cost
Packaging and delivery factors
Consistency of food varies
Lack of uniformity of terms or language
Lack of specific regional designation (FL or CA)

AP Price may be an indicator of quality
Some producers supply their own brand
Brand names and packers brand names are indications of quality but packer brand names are more specific
Products may include US grade terminology but are not continuously inspected
Buyers should rely on samples and they should be tested
Some associations endorse products: NSF (National Safety Federation), ACF
Some Trade association endorse products
Some organization develop their own stamp of quality

Levinson Approach

Accept the suppliers ordering procedures
Determine the best time to place the order
Forecast the amount of product needed during the period of time between deliveries
Forecast the expected total number of guests based on history
Forecast the expected number of orders per menu item
Determine number of raw pounds of each ingredient to satisfy your projected sales
Portion Factor (PF) - 16 oz/amount of ingredient needed for one serving (oz)
Portion Divider (PD) = PF * EP (AP * yield%)
- Accept suppliers estimate of EP
- Conduct your own EP tests
Compute order size per item - customers/PD (servings per lb)

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.