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

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Presentation transcript:

© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M. STEFANELLI E i g h t h E d i t i o n

© 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER Dairy Products 19

© 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO: Provide examples of dairy product substitutes. Identify the minimum fat contents of several dairy products. Differentiate homogenization from pasteurization.

© 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO (CONT.): Explain the selection factors for dairy products, including government grades. Create product specifications for dairy products. Describe the process of purchasing, receiving, storing, and issuing dairy products.

© 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING DAIRY PRODUCTS Not easy to do Many varieties of milk, cheeses and frozen dairy foods Butterfat is important Milk is milk, but cheese taste depends on the producer

© 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING DAIRY PRODUCTS (CONT.) Substitutes for butterfat can be cost effective Other substitutes may be an option Yogurt for sour cream Skim milk for whole milk Pasteurized processed cheese for natural cheese Proper notation of substitutions is important – truth-in-menu legislation

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS Intended Use Exact Name US government grades Milk grades are typically based on bacterial counts Grade A ; Manufacturing Grade Certified – low bacteria count Some cheeses – AA,A,B,C Butter – AA,A,B

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Packers’ Brands Product size Butter 1 pound prints 50 pound slabs Different “chip” sizes

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Size of container Packaging material Dairy regulations specify minimum packaging requirements Packaging procedure

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Yield Form Sliced or grated cheese Preservation method Frozen or refrigerated

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Butterfat content Milk solids Overrun Chemical additives Very few are used

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Untreated cows “hormone free” Processing methods Aging, acid inclusion, etc. Organic Dairy Products Nondairy Products AP price One-stop shopping

© 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING DAIRY PRODUCTS Determine items to purchase and delivery schedule Bid buying? Evaluate substitution possibilities Local dairy for fresh milk, some cheeses and ice cream?

© 2011 John Wiley and Sons, Inc. All Rights Reserved RECEIVING DAIRY PRODUCTS Examine containers for damage Is order complete? Number of items in typical delivery Standing order items Substitutions not always a good match Random taste tests Move items to refrigeration before inspecting

© 2011 John Wiley and Sons, Inc. All Rights Reserved STORING DAIRY PRODUCTS Cheeses to be served that day should come to room temperature Cheeses to be served later should be refrigerated Keep dairy products sealed and away from odorous foods Rotate products on a regular basis

© 2011 John Wiley and Sons, Inc. All Rights Reserved ISSUING DAIRY PRODUCTS Issue older items first Ensure that requisitions cover just what is needed to prevent spoilage

© 2011 John Wiley and Sons, Inc. All Rights Reserved IN-PROCESS INVENTORIES Supervision is the key to preventing spoilage, waste or pilferage.