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Chapter 2 - Product quality: What kind of stuff should i buy? This chapter’s objectives are to: Understand the importance of a standardized recipe, identify the consequences of not standardizing recipes, differentiate between the terms product identification and spec,. | Specifications Example Specifications Understand the importance of a standardized recipe. Identify the consequences of not standardizing recipes. Differentiate between the terms product identification and spec. Identify the most common components of a product specification. Discuss the difference between quality and wholesomeness Describe product quality to purveyors Troubleshoot a product specification sheet and evaluate its comprehensiveness. Standardized recipes are essential. Without standardized recipes you can’t cost out and properly price your menu items. Plus, you will have no quality control for that item. Specifications give you control in the purchasing process Specifications describe each item to be purchased Information can be easily shared with purveyor Information can be easily verified on delivery Specifications typically include Intended use Exact name Product quality Product Size Yield Packaging Preservation and/or processing method Point of origin Product color . | Specifications Example Specifications Understand the importance of a standardized recipe. Identify the consequences of not standardizing recipes. Differentiate between the terms product identification and spec. Identify the most common components of a product specification. Discuss the difference between quality and wholesomeness Describe product quality to purveyors Troubleshoot a product specification sheet and evaluate its comprehensiveness. Standardized recipes are essential. Without standardized recipes you can’t cost out and properly price your menu items. Plus, you will have no quality control for that item. Specifications give you control in the purchasing process Specifications describe each item to be purchased Information can be easily shared with purveyor Information can be easily verified on delivery Specifications typically include Intended use Exact name Product quality Product Size Yield Packaging Preservation and/or processing method Point of origin Product color Ripeness or age Product form Expiration date Approved substitutes Other information Intended Use Exactly how the item is to be used Example: bulk mustard for kitchen use vs. single serving containers for room service Exact Name Not just “milk” 2% fluid milk Non-fat dried milk Soy milk Product Quality Good? Better? Best? Higher quality products rate higher on the appearance scale Good quality products may work if chopped and disguised Communicating quality U.S. government grades Brand names Your own definition of quality Product Quality (cont.) Packers’ Brands Packer has created own grading system Sysco (e.g., Sysco Imperial, Sysco Classic) May carry additional information, e.g., type of packaging Government Grades Vendors must pay for grading service Can require a specific government grade or equivalent May need to develop your own “grade” (e.g., fish) Product Size Exact weight Weight range (example: wholesale cuts of chicken) Count: number of items per pound, ten pounds, per case, etc. .
