Flashcards in procurement1 Deck (33):
systemic exchange between seller and buyer to obtain goods/services, includes determining types products needed, making purchase, receiving/storing shipment, administering purchase contracts
activity concerned with acquisition of products, food and nonfood
assure products/services available when needed, keep supplier relationships good, using purchasing practices that yield best value, develop policies/procedures
skillls of purchasing managers?
interpersonal, customer focus, decision making, negotiation, analytical, managing change, conflict resolution, prob solve, influence/persuasion, computer literacy
this type of purchasing department expects manager to manage expenses while creating profit, assigned both revenue and expense responsibilities
purchasing department expect manager manage expenses but not gen. profit
examples of cost centre?
medium thru which transfer of ownership of product occurs from producer to consumer
food processing and distribution system beginning with grower of raw products, ending at consumption
examples of wholesalers/brokers?
examples when distributors not needed?
manufacturer rep instead, like President's Choice
examples of suppliers?
what are trends influencing purchasing decisions?
continuous quality improvement, technology, distributors changing product line, increased use of prepared food (reverse now), local and sustainable, tapas
what does Canadian federal or provincial inspection stamp signify?
doesn't mean the product is Canadian, just mean it has been inspected and approved at Canadian plant
product selection techniques?
value analysis, make or buy
what is value analysis?
methodical investigation of all comps of an existing product or service w/ the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service
___ relates to intended use of product or service
example of value analysis?
broccoli: look at product itself, reduce cost, maintain intended use (know other forms of product and compare)
value analysis testing of food products?
canned food test to ensure best net weight obtained after liquid is drained (count, uniformity, quality), fruit veg test to ensure best wt/count received for money
what is make or buy?
raw ingredients, purchase some ingredients then assemble, or purchase complete item?
decision factors for make or buy?
quality, quantity, service, equipment, labour, time, inventory (storage space), cost
detailed description of product or statment understood by buyers/suppliers of required quality of products including allowable limits of tolerance
types of specs?
technical, approved brand, performance
what are technical specs?
indicates quality by objective and impartial test results, food products purchased by onsite ops, GRADED foods for which standards exist, equipment measured by gauges, cleaning agents measured by chem tests
what are approved brand?
indicates quality by specifying brand name/label; like Heinz, Pepsi (brand name, brand loyalty)
approved brand specs used by:
smaller op where chef is responsible for purchasing
what is performance spec?
indicates quality by functioning characteristics of product (equipment, disposable paper/plastic, detergents)
example of performance specs for kitchen scale?
min/max tolerable weight
ex. of performance specs for dishwasher?
# dishes to be washed per minute
specs need to be:
concise, realistic, easy to understnad
specs need include:
name of product, grade/brand, capacity of container, unit on which price is quoted, count per container/approx. # per pound
specs for frozen foods:
temp rqt, packaging