Catering Management 3(1+2)

Lesson 06 : Food Purchase

Qualities of an Effective Food Buyer

Food buyer plays an important role and responsibility of spending money on behalf of the institution.

• High moral and ethical values, not obligated/influenced by the supplier.
• Objectivity in judgement of quality offered in terms of price and service.
• Loyalty to the institution, hard working and patience, alert to the seller’s psychology.
• Skill in identifying markets, negotiating deals with suppliers and establishing good relations with people around.
• Accepting food brands that are marked by standardizing agencies approving their quality such as BIS, FPO, AGMARK etc.

Responsibilities of a Food Buyer:

• To keep records of all specifications for each type of dish on the menu
• Ability to store food- enhances or maintains keeping quality.
• Using perishable foods skillfully. Proper rotation of packaged foods
• Formulating specifications for foods.
• Requisition form from an authorized member of staff/storekeeper informing of low stock levels
• Selection of source of supply
• Entering into a contract with the supplier
• Acceptance of goods ordered and adjustment of any discrepancies in quality and quantity of goods delivered
• Transfer of commodities to the stores or cellar