Untitled Quiz

Study Notes

Food purchasing is crucial for healthcare food service success, meeting customer needs.
Purchasing agents (buyers) require expertise in product availability, customer trends, purchasing processes, market conditions, production demand, and purchasing methods.
The term "Buyer" is used throughout the chapter to describe the individual responsible for acquiring food products, equipment, and services for healthcare food service departments. Buyers and department directors can adapt the model to their specific needs.
Buyer responsibilities and optimum qualifications for procurement are outlined.

Power-purchasing strategies include group purchasing organizations, just-in-time purchasing, one-stop purchasing, and prime vendor agreements.

Continuous quality improvement (CQI) is a key trend.
Technology plays a significant role.
Distributor changing product lines are influential.
The changing role of distributor sales representatives impacts purchasing decision.

Food wholesalers buy and assemble needed products, are central to the distribution process.
Food products for the wholesaling and distribution process include ready-to-eat or ready-to-bake options.
Value analysis (V = QP) is used to evaluate value, quality, and price.

Food procurement depends on complex decision-making involving determining quality and quantity standards for the facility.
It includes specifying and ordering food, receiving, storing, and controlling the food supply inventory. (Figure 2).

Steps for completing a needs assessment, selecting purchasing methods, developing vendor lists, establishing inventory systems, determining order quantities, obtaining quotes, placing orders, receiving, storing, issuing items.