1. Practical Considerations for Buying Decisions
Chapter 3

2. Objectives
Identify the seasonal factors that affect the availability of foodstuffs
List the factors that affect the market
Give different examples of distribution centers
Identify and compare five factors that affect food palatability

3. Objectives (cont’d.)
Discuss the importance of product specification in maintaining consistency of ingredients
Identify three healthful considerations for handling foods
Describe the RAFT project

4. Objectives (cont’d.)
Recall organizations that attempt to protect endangered species
Define two contrasting methods for studying a culture
Summarize the influence of religion, lifestyle, and ecology on food service

5. Availability
Availability is the most important factor to consider when choosing an ingredient
Several factors affect availability
Seasonality
Market regulation and influences
Distribution

6. Seasonality Some food is grown only during certain times of year
Hot houses and gassing rooms can extend the growing season
Refrigerated transportation allows food to be made available globally
Aquaculture is farm-raised fish

7. Market Regulation and Influences
Business practices affect free flow of goods in markets
Interstate Commerce Act governs shipping of goods between states
Federal Trade Commission promotes fair business practices
Governmental policies and laws also influence trade

8. Distribution
Distribution is the circulation of goods in the marketplace
Larger metropolitan areas have more extensive distribution systems
Influenced by transportation infrastructure
There has been a resurgence in open food markets in various cities

9. Palatability Five sensory factors influence palatability Odor
Appearance
Temperature
Flavor
Texture

10. Consistency
Ingredients must be consistent to ensure a recipe is reproduced to same standards of:
Appearance
Taste
Yield
Cost

11. Standards of Specification
Written statement of standards that a chef requires of a food
Ensures product provides the desired physical characteristics
Appearance, aroma, taste, texture, and mouth feel

12. Practicality and Suitability
Suitable nature of the food
Preparation
Holding properties
Tested and performed well in the past

13. Healthful Considerations
Protecting health and well-being of customers
Responsibility of food service operator
Elements of health and food safety that impact a meal
Nutritional, biochemical, and sanitary

14. Nutritional Food is the fuel of the body and mind
Nutritional integrity of the food
Should be protected in processing and preparation of ingredient

15. Biochemical Biochemistry
Study of chemical processes in plants and animals
Study of chemical reactions that occur when a food is exposed to heat or the chemicals in other food items
Study of hybrid plants and genetically modified foods

16. Sanitary
Foodborne illnesses can be caused by chemical, physical, or biological contaminants
Cleaning compounds (chemical)
Rust or glass (physical)
Pathogens (biological)

17. Sanitary (cont’d.)
Food manufacturers must observe Hazard Analysis and Critical Control Point (HACCP) checklists
Checklists should be prepared by all food operators
Proper food handling and storage
Prevention of cross-contamination

18. Ethical and Ecological Considerations
Food service operators need to consider:
Ethical nature of decisions
How decisions affect society and the environment

19. Ethical Standards
Management should establish ethical standards of behavior
Truthful menu descriptions and product labeling
Attention to food sources and production methods
Adherence to sanitary practices
Lawful and professional business practices

20. Ecological Concerns
Several organizations work with chefs to build awareness of endangered species
Monterey Bay Aquarium
Blue Ocean Institute
Oceans Alive
One in three U.S. managed fisheries is overfished

21. Ecological Concerns (cont’d.)
RAFT project goals
Create a comprehensive catalog of indigenous edible plants and animals
Documents which foods and recipes are underused and at risk of extinction
Determine which foods and animals can be restored to regular uses

22. Social, Economic, and Cultural Influences
Two contrasting methods in which a culture may be observed
Emic: viewpoint of an insider
Etic: viewpoint of an outsider
Locally influenced dishes provide insight into cultural fabric of region or country

23. Religious Food is an element of religious rituals and customs
Religious customs dictate what foods may be consumed at certain times
Respecting customs by offering food within the range of religious acceptability is good business practice

24. Lifestyle Lifestyle is tied to personal wealth and available time
Food service operator should understand standard of living of clientele
Style of dining, menu choices, and service needs

25. Available Equipment
Menus should be developed considering available equipment
Money affects equipment availability
Chefs should spread food prep and finishing around the kitchen so no station is overworked
Can use a “needs matrix” to do this

26. Profitability
Chefs and buyers challenged to reduce variable costs (food and labor)
Pressures to reduce costs may impact decision to use only organics
Or pre-prepared foods may need to be used

27. Summary
Availability, seasonality, and market regulation affects food choices
Standards of specification influence palatability and consistency of food
Important considerations: health, nutrition, and food safety
And ecological, lifestyle, and ethical issues