TAILIEUCHUNG - Lecture Purchasing for Chefs: Chapter 4 - Feinstein, Stefanelli

Chapter 4 - Purchase orders: How much stuff should i buy? This chapter’s objectives are to: Discuss the consequences of over-and underordering, calculate acceptable order sizes, ep weight, and edible product yield, examine and diagnose causes of product loss, prepare sales forecasts needed to enhance the accuracy of purchasing decisions. | Yield Tests Sales Forecasting Order Size Adjustments to Order Sizes Discuss the consequences of over-and underordering. Calculate acceptable order sizes, EP weight, and edible product yield. Examine and diagnose causes of product loss. Prepare sales forecasts needed to enhance the accuracy of purchasing decisions. Buyers must balance carrying or storage costs (inventory on the shelves) and stockout costs (irritated, disappointed customers). Options: Software applications Conduct yield tests Forecast sales Determine order size Step One: Buy enough of the product to conduct two or more tests (or get free samples) Step Two: Calculate the item’s as-purchased (AP) weight Meats, fish and poultry may weigh less then when purchased due to moisture loss shrink allowance may be addressed on the specification sheet) Third Step: use the exact service production procedures used in the restaurant Calculate weight of waste Subtract from AP weight Result will be the edible-portion (EP) weight (also .

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