1 Character qualifications of a Food Purchaser
The following are qualifications of a food purchaser :
- Honesty and integrity
- Sobriety
- Discretion
He should possess the following knowledge :
- Basic knowledge of materials and their uses in different forms of catering
- Experience in the survey to the supply market to find cheaper and better source of supply as well as new and substitute materials
2. Activities
His activities would consist of the following :
- The purchasing of all goods for the establishment, and the ensure of continuity of supply
- Visits to markets and frequent contacts with suppliers
- Establishing purchase specifications
- Concluding purchase contracts
The purchaser has to have enough time at his disposal to accomplish all his work. Contracts with representatives or price and quality comparisons cannot be made in few hours. He should not be attached to his desk but should make frequent contacts with the storeroom and the kitchen.
3. Kinds of food to be purchased
The types of foods to be purchased for any operation may be divided roughly into two categories; perishables and non-perishables. Techniques and procedures for the purchase of them are somewhat different.
- Perishables are those items, typically fresh goods, that have a comparatively short useful life after they have been received. They should be purchased for immediate use in order to take advantage of the quality required at the same time of purchase.
- Nonperishables are those food items that have a longer “shelf live”. They are mostly purchased and stored in jars, bottles, cans and boxes. They may be stored on shelves and at room temperatures for weeks or even months. Because these foods do not deteriorate quickly, it is possible to keep a reasonable supply of each on hand, for use as needed. Price fluctuations can affect the amount to be bought and the buying time.
