Chapter 8 The Purchase Specification

Slides:

Advertisements

Similar presentations

The Ingredient Process

Advertisements

Principles of Marketing

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

1 Chapter 27 Furniture, Fixtures, and Equipment FFE.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

McGraw-Hill/Irwin Copyright © 2009 by The McGraw-Hill Companies, Inc. All Rights Reserved.

Principles of Marketing

7 Analyzing Business Markets 1. Copyright © 2011 Pearson Education, Inc. Publishing as Prentice Hall 7-2 What is Organizational Buying? Organizational.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

Purchasing Chapter 6. What is Purchasing? Purchasing is the process of getting the right product into a facility at the right time and in a form that.

OH 3-1 Agenda Chapter Two- Key terms review Chapter Three – The Purchasing Function Chapter Three – Key terms review Chapter Four – The Procurement Process.

Chapter 6- slide 1 Copyright © 2009 Pearson Education, Inc. Publishing as Prentice Hall Chapter Six Business Markets and Business Buying Behavior.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

McGraw-Hill/Irwin Copyright © 2010 by The McGraw-Hill Companies, Inc. All rights reserved.

1 Chapter 13 Typical Ordering Procedures. 2 When actually engaged in buying products and services, a buyer is most concerned with obtaining the right.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

© 2006 McGraw-Hill Companies, Inc., McGraw-Hill/IrwinSlide 6-2 ORGANIZA- TIONAL MARKETS AND BUYER BEHAVIOR C HAPTER.

 Business Market: All organizations that buy goods and services for use in production of other products and services that are sold rented or supplied.

©2003 Prentice Hall, Inc.To accompany A Framework for Marketing Management, 2 nd Edition Slide 0 in Chapter 7 Chapter 7 Analyzing Business Markets and.

When you are out and around town this week, take notice of food service delivery trucks…. Who has the cleanest trucks? Who has the cleanest trucks? Who.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

What Kind of Stuff Should I Buy?.  Importance of a Standardized menu  Product identification or spec.  Components of a product specification  Quality.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

OH 5-1 Controlling Food Costs in Purchasing and Receiving 5 OH 5-1.

Chapter 6- slide 1 Copyright © 2009 Pearson Education, Inc. Publishing as Prentice Hall Chapter Six Business Markets and Business Buying Behavior.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Food Production Control: Portions.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

Purchasing, Receiving, and Storing Foods

Chapter 8 Purchasing and Recieving Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Describe the role.

© 2003 McGraw-Hill Companies, Inc., McGraw-Hill/Irwin ORGANIZATIONAL MARKETS AND BUYER BEHAVIOR 6 6 C HAPTER.

© 2006 McGraw-Hill Companies, Inc., McGraw-Hill/IrwinSlide 6-1.

Copyright John Wiley & Sons 2007 Presentation prepared by Robin Roberts, Griffith University and Mike Spark, Swinburne University of Technology.

The Marketing Plan Business Organization and Management Chapter 10.

CHAPTER 19 INVESTMENT BANKING. Investment Banking Investment Banks (IB) are the most important participant in the direct financial markets Assist firms.

12 Functions of Food Service

Introduction to Economics: Social Issues and Economic Thinking Wendy A. Stock PowerPoint Prepared by Z. Pan CHAPTER 19 THE ECONOMICS OF LABOR MARKET DISCRIMINATION.

McGraw-Hill/Irwin Copyright © 2010 by The McGraw-Hill Companies, Inc. All rights reserved.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

©2003 Prentice Hall, Inc.To accompany A Framework for Marketing Management, 2 nd Edition Slide 0 in Chapter 7 PowerPoint by Karen E. James Louisiana State.

Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved. Chapter 6 Food Purchasing Courtesy of Sysco The Restaurant: From Concept to Operation,

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.

McGraw-Hill/Irwin Copyright © 2011 by The McGraw-Hill Companies, Inc., All Rights Reserved. Chapter 6 Need Identification and Specification.

Slide 0 in Chapter 7 Chapter 7 Analyzing Business Markets and Buyer Behavior.

McGraw-Hill/Irwin Copyright © 2011 by The McGraw-Hill Companies, Inc

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

1 Chapter 19 Dairy Products. 2 Selection Factors Intended Use Exact Name US government grades Milk grades are typically based on bacterial counts Grade.

CHAPTER 10 DATA COLLECTION METHODS. FROM CHAPTER 10 Copyright © 2003 John Wiley & Sons, Inc. Sekaran/RESEARCH 4E.

Principles of Marketing

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

6-1 Copyright © 2012 Pearson Education, Inc. Publishing as Prentice Hall i t ’s good and good for you Chapter Six Business Markets and Business Buying.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

Organizational Buyer Behavior Chapter 7. 2 Organizational Buying Process Market Structure & Demand –Derived demand – Created by companies / suppliers.

 Business marketing involves those activities that facilitate exchange involving products and customer in business market  It include all organization.

McGraw-Hill/Irwin Copyright © 2011 by The McGraw-Hill Companies, Inc. All rights reserved.

Chapter 6- slide 1 Copyright © 2009 Pearson Education, Inc. Publishing as Prentice Hall Chapter Six Business Markets and Business Buying Behavior.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.

6-1 Copyright © 2012 Pearson Education, Inc. Publishing as Prentice Hall i t ’s good and good for you Chapter Six Business Markets and Business Buying.

Chapter 2 The Optimal Supplier. The Initial Supplier Survey First, list all possible suppliers Next, trim the list by establishing a set of criteria –

Chapter 5 An Overview of the Purchasing Function

BUSINESS MARKETS & BUSINESS BUYER BEHAVIOR

Business Markets and Business Buying Behavior

Business Markets and Business Buying Behavior

Setting Product Strategy

Analyzing Business Markets

Analyzing Business Markets

The Purchase Specification: An Overall View

Presentation transcript:

Chapter 8 The Purchase Specification An Overall View

Purchase Specification Product specification -- description of characteristics in a product to fill needs. Includes only information of product. Purchase specification -- also includes services required from suppliers.

Why Have Specs? Create quality and cost control standards Help avoid misunderstandings Can be used as a training device Assist in the bid process

Who Decides What to Include on a Spec? Owner or manager Buyer User Some combination of the three

What is Included on a Spec? Type of package Preservation or processing Point of origin Packaging procedure Ripeness Form Color Performance requirement Exact name Packer’s name Grade Size Trim Package size

What is Included on a Spec? Cont. Cost and quantity limitations General instructions Specific instructions to bidders Trade association standards Approved substitutes Expiration date Chemical standards Inspection procedure

What Influences the Spec? Goals and policies Time and money available Production systems Storage facilities Skill levels of employees Menu and prices Service style

Who Writes the Spec? Company personnel Industry publications Hire an expert Buyer and supplier can work together

Potential Problems with Specs Unreasonable requirements Inadvertent discrimination Too high of quality standards Broad grades Static information Employees expertise in understanding information

Problems Associated With bid Buying Lowball Inequality among bidders Tight specifications Redundant favoritism Delivery schedules

Measures of Quality Federal government grades Packers’ brands

Copyright ©2008 John Wiley & Sons, Inc.