Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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In contrast to general-line wholesalers, specialty wholesalers handle only one line or a few
closely related lines of products. For example, some specialize in perishable products, such as
fresh produce; they may handle some frozen fruits and vegetables and other related products
as well. The number and economic importance of specialty wholesalers are declining in the
American food distribution system.
Make or Buy
Because of recent changes in the health care industry, including reductions in the length of stay
and increased operating costs, food service directors more than ever must seek ways to contain
or reduce costs at the same time they continue to provide high-quality food service. Food products
can be purchased in ready-to-eat or ready-to-bake form. Alternatively, they can be made
from “scratch,” that is, by beginning with basic raw ingredients and completely preparing the
item in the food service department. However, fewer and fewer food service departments prepare
items from scratch because of the time and labor involved. Making the decision whether
to make or to buy particular food items requires that the director spend time investigating the
level of quality received for the price when items are purchased ready-made. (Providing highquality
food is always the primary goal for a food service operation.) When making the decision
to make or to buy a particular item, the food service director should consider the following
factors:
• The smell, taste, and appearance of the item made from scratch in the facility compared
with the item purchased ready-to-bake or ready-to-eat
• The labor costs involved in making the item from scratch
• The storage space required for purchased items
• The quantity of the item that can be prepared at one time
• The time and skills needed for preparing the item
• The availability of equipment
• The quality of vendor service
• The administration’s policy on the facility’s quality of food service
• Budgetary constraints
Value Analysis
A formula to determine the best value in service and price is known as value analysis. The formula
is
V = QP, in which
V represents value, Q represents quality, and
P represents price.
If the quality (Q) increases and price (P) remains constant, the value (V) increases. Although
the formula can express the concept of value analysis, it is hard to use quality entirely. Price is
not the only factor and may not be the most important one. Many factors affect value and quality.
The product and service must meet the customer needs. Standards of quality vary from one
operation to another.
Procurement Process
Procuring products and services for the food service department is a complex process involving
much more than the buyer simply acquiring products and services from reputable distributors
and organizations. The term procurement involves a broad range of product selection and
purchasing activities required to meet the needs of the food service department.