National Food Service Management Institute Section 1: Introduction 1 Section 1: Introduction Food Purchasing for Child Care Centers

National Food Service Management Institute Section 1: Introduction 2 Introduce Yourself Name Name of child care center Position Type of center: for-profit, not-for-profit, public Number of years center has been operating Center enrollment Number of kitchen staff Purchasing place: supermarket, distributor, etc. Meals served: breakfast, lunch, supper, snack Number of people served at each meal Family-style service: yes or no

National Food Service Management Institute Section 1: Introduction 3 Workshop Ground Rules Be on time. Attend all sessions. Listen—be open to possibilities. Ask questions. Work to stay “present.” Avoid side conversations. Turn off cell phones or pagers. Take responsibility for your needs. Make a list of short-term/long-term goals.

National Food Service Management Institute Section 1: Introduction 4 Purpose of Course Provide guidance to child care centers in food purchasing procedures

National Food Service Management Institute Section 1: Introduction 5 state the four goals of successful food purchasing, identify the audience for which this manual has been developed, Lesson Objectives The learner will be able to

National Food Service Management Institute Section 1: Introduction 6 state three food purchasing policies the board/owners of a center should adopt, and identify the eleven steps in the food purchasing process. Lesson Objectives The learner will be able to

National Food Service Management Institute Section 1: Introduction 7 Obtain food that is high quality Obtain food that is nutritious Obtain food that is safe Purchase at a cost-effective price Four Objectives in Food Purchasing

National Food Service Management Institute Section 1: Introduction 8 Audience Small independent centers serving up to 150 meals a day to children and caregivers

National Food Service Management Institute Section 1: Introduction 9 All centers and sponsoring organizations Small centers and sponsoring organizations Large centers and sponsoring organizations Three Types of Information

National Food Service Management Institute Section 1: Introduction 10 Manual Guide Section of the ManualAudience Section 1: Introduction Section 2: Menus Section 3: Grocery List Section 4: Quantities Section 5: Purchasing Rules Section 6: Ethics Section 7: Vendor Choices All

National Food Service Management Institute Section 1: Introduction 11 Manual Guide Section of the ManualAudience Section 8: Most Efficient Place to Purchase Section 9: Quality Standards All Pages 75–88: All Pages 89–94: Large centers and sponsoring organizations

National Food Service Management Institute Section 1: Introduction 12 Manual Guide Section of the ManualAudience Section 10: Prices and Awards Pages 95–97; 106: All Pages 98–101: Small centers and sponsoring organizations Pages 102–105: Large centers and sponsoring organizations

National Food Service Management Institute Section 1: Introduction 13 Manual Guide Section of the ManualAudience Section 11: Final Steps Section 12: Management Issues All

National Food Service Management Institute Section 1: Introduction 14 Authorize positions to purchase Establish standards of conduct Approve budget Board/Owner Actions

National Food Service Management Institute Section 1: Introduction 15 Approve purchase plan Approve vendors and bids Develop internal control policies Board/Owner Actions

National Food Service Management Institute Section 1: Introduction 16 1.Plan menus 2.Develop a list of the foods needed to prepare the menus 3.Estimate the quantity of each food needed 4.Analyze the market area Steps in the Food Purchasing Process

National Food Service Management Institute Section 1: Introduction 17 5.Develop quality standards for each food 6.Obtain price quotes 7.Award a contract to a business or make a recommendation to the board of directors/owners 8.Place orders Steps in the Food Purchasing Process

National Food Service Management Institute Section 1: Introduction 18 9.Receive food or go to the store to purchase food 10.Store food 11.Prepare meals Steps in the Food Purchasing Process

National Food Service Management Institute Section 1: Introduction 19 Commodity Foods Steps 2–5 different for centers receiving commodity foods

National Food Service Management Institute Section 1: Introduction 20 Change is the only thing about food purchasing that remains the same.

National Food Service Management Institute Section 1: Introduction 21 This training was conducted by the National Food Service Management Institute The University of Mississippi

National Food Service Management Institute Section 1: Introduction 22 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs