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

Yields
The weight of a product should be evaluated to determine yield. A product yield tells how
much usable food is obtained from each product.
There is a difference between package weight and net weight, for example, for cereals. Net
weight is the weight of the product once it is removed from all packing. When dealing with
canned fruits and vegetables, the drained weight is also important. Drained weight is the
amount of usable product once all the liquid has been removed.
Another important method of evaluation is to determine the as purchased (AP) weight,
which is the net weight of the product as it was purchased before processing. Edible portion (EP)
is the weight or usable amount after preparation is complete. When many items are prepared,
parts of the product—such as bones, outside leaves, stems, peels, and so forth—are discarded.
Edible yield factor (EYF) is the figure that assists in the calculation of how many products
will remain after preparation. The EYF is expressed as a percentage and equals the EP divided
by the AP.
Usually a difference exists between raw quantities and final quantities after preparation.
One way of predicting the proper amounts of food to purchase is to produce a given number
of servings.
Common Mistakes Made in Purchasing
The food service director and purchasing agent are responsible for cleanly and objectively
developing specifications and guidelines for purchasing. The following are mistakes that are
frequently made.
• Using “or equivalent” on a bid. The buyer is responsible for determining the equivalency,
such as price, quality, package size, grade, and so forth (many state-supported facilities
require this). The specifications should be clearly defined and accurate and specify who will
determine what product is equivalent (can-cutting, taste panels, and the like).
• Being unaware of rebates, discounts, and promotions and how these pricing arrangements
from manufacturers will affect a firm bid price. Determine if the suppliers or the food
service director (or both) will apply for these discounts.
• Failing to add quality assurance and food safety to the specifications. Hazard analysis
critical control point programs should be in place from farm to delivery site, the type of delivery
trucks, and the method used to monitor temperature from warehouse to facility dock.
• Failing to clearly state how often deliveries are to be made, the approximate day and
time of deliveries, and what role the delivery person will have in off-loading products.
• Not being aware of selecting line items versus all categories, especially for price and
quality. When suppliers think they may be awarded only one to three items, they may inflate
costs.
• Failing to respect the manufacturer. It is important that all persons involved in the purchasing
process realize that the manufacturer must make a profit and that the buyer must
receive the quality of the food that has been specified.
• Failing to specify how the FOB will be handled.
Order Receipt, Storage, and Issuance of Items
Delivery schedule requests should be considered carefully. Increased transportation costs will
affect food costs if deliveries are requested at the last minute or for only one or two items. The
delivery schedule required depends on the size of the institution, its geographical location, its
storage facilities, and the size of the food service staff. In general, however, economy of food
delivery and storage can be achieved as follows:
Purchasing
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