PURCHASING,,,,

Assalamualaikum and good evening for everyone,,,
I'm sorry sir I forgot to do this task,,,I'm really sorry sir,,,
now I continue for the past week a lost to wrote this blog about PURCHASING,,,

What u understand about purchasing???
Purchasing is a management function focused on securing resources needed to operate a food service.

Key Concepts
A buyer is a member of the professional administrative team and is held to high standards of work performance and ethical behavior.

Normally in purchasing department we need the good supplier that can give the best cooperated likes:
a) honestly
b) punctual
c) do not take brides

U know what if your supplier not follow what we need and mention in their task so that we can stop their contract after 3 letter given to them..

What is purchasing??

• Purchasing is the process of getting the right product into a facility at the right time and in a form that meets pre- established standards for quality, quantity and price.
• The quantity, quality and price should be same.

The market,,

• medium through which a change of ownership occurs.
• MARKETING CHANNEL: the food processing and distribution system, beginning with the grower of raw products and ending at the final consumption.

Have a few types of market provided:

1) PRIMARY MARKET: The basic sources of food supply including growing regions and processing plants. the items should be in specific what needed by consumer.

For example: When we order the small cow so that supplier should give small cow the customer.

2) SECONDARY MARKET: The physical, functional unit of the marketing system in which products are accepted from the primary markets and distributed to buyer.

For example: Pasar Siti Khadijah at Kelantan

3) LOCAL MARKET: Suppliers within close proximity to the buyer. ( proximity means we just go and buy)

For example: Pasar Dungun

4) BROKER: Wholesaler who does not assume owner ship of the goods, brings the buyer and seller together...the function of this just the introduce to products.

MARKET REGULATION

• U.S Food and Inspection Program
• U.S Department of  Agriculture (USDA)
• Food and Drug Administrative (FDA)

 

FOOD AND DRUG ADMINISTRATION CONTINUED:

1. Misbranded
2. Standard of identity
3. Standard of quality
4. Standard of fill

• National Marine and Fisheries Service
• U.S. Public Health Department
• Environment Protection Agency
• Department of the Treasury

THE BUYER

• The art of negotiation
• Ethics in purchasing
• Types of purchasing:
• a) Centralized purchasing
• b) Group or cooperative purchasing

METHODS OF PURCHASING:

1. Informal or open- market buying
2. Formal competitive bid buying
3. Advantages and disadvantages
4. Competitive bidding variations
5. Various methods of purchasing

• Cost- plus purchasing
• Prime vending
• Blanket purchased agreement
• Just-in time purchasing
• Market form of foods
• Food quality
• Quantity standard
• Grades
• Grading and acceptance service
• Brands

Menu,,,

Haii,,, good evening u all today I want continue writing my blog,,,I hope u all enjoy,,,actually this is my second time write this blog,,,I do this because request from my lecturer Sir Azwan,,,he want I and my classmate do this for my assignment,,,

Okay now I proceed with my task for this week,,,

What do u know about Menu??? I think all of u know what I mean about menu right...

menu is something that we refer to choose food went we go to the hotel or any kind of food service a.k.a kedai makan,,,

haa,, now I go to menu planning,,,in this menu have 3 factors that should be focus in the food service operation,,,

1) Organizational: of course the owner want the profit,,,business in food service is a good potential to be a successful businessman 

2) Customer : when we go to hotel to eat of course we want the good and nice food right,,,if u get  wrong food,,, what should u do???

3) Operational and managerial : when the owner smile and customer enjoy the food and the service so the workers safe because the food acceptable and can move forward.

Sir Azwan say this subtopic always asking in the exam so I should " MASTER" in this subtopic,,,

in the menu planning have production and service capabilities,,,,

extent of selected:

a) selective menu

b) semi-selective menu

c) non-selective menu

Have 5 types of menu:

1) Static Menu :- this menu always use for long operation for example used in restaurant menu..

2) Single use Menu:- means that this menu just open for holiday, catered event and wedding..

3) Cycle Menu :- one types of menu but this menu just rotated the same menu for every week,,,used in school, hostel and hospital.

4) Table D'hote Menu:- Menu that offer a complete meal n with fixed price,,,cannot choose the menu..

5) Du jour menu(french word):- menu of the day..

Now,,,The Printed Menu,,,

Printed Menu??? yes Printed Menu mean that menu with the information about food and good design and the true format.. 

a) menu design and format

b) descriptive wording

c) truth- in- menu

d) menu marketing

e) spoken menu

Example of printed menu:-

Done,,,I hope reader enjoy and can get what i try to tell u about the menu,,,

any comment or suggestion???

#TQ to my lecturer because give i chance do it this task. I try to give good cooperation to u sir,,,I'm sorry broken English