1. Chapter 2 Product Quality What Kind of Stuff Should I Buy?

2. Chapter Outline
Specifications
Example Specifications

3. Learning Objectives
Understand the importance of a standardized recipe.
Identify the consequences of not standardizing recipes.
Differentiate between the terms product identification and spec.
Identify the most common components of a product specification.

4. Learning Objectives
Discuss the difference between quality and wholesomeness
Describe product quality to purveyors
Troubleshoot a product specification sheet and evaluate its comprehensiveness.

5. Standardized recipes are essential
Standardized recipes are essential. Without standardized recipes you can’t cost out and properly price your menu items. Plus, you will have no quality control for that item.

6. Specifications
Specifications give you control in the purchasing process
Specifications describe each item to be purchased
Information can be easily shared with purveyor
Information can be easily verified on delivery

7. Specifications Specifications typically include Intended use
Exact name
Product quality
Product Size
Yield
Packaging
Preservation and/or
processing method
Point of origin
Product color
Ripeness or age
Product form
Expiration date
Approved substitutes
Other information

8. Specifications Intended Use Exactly how the item is to be used
Example: bulk mustard for kitchen use vs. single serving containers for room service

9. Specifications Exact Name Not just “milk” 2% fluid milk
Non-fat dried milk
Soy milk

10. Specifications Product Quality Good? Better? Best?
Higher quality products rate higher on the appearance scale
Good quality products may work if chopped and disguised
Communicating quality
U.S. government grades
Brand names
Your own definition of quality

11. Specifications Product Quality (cont.) Government Grades
Packers’ Brands
Packer has created own grading system
Sysco (e.g., Sysco Imperial, Sysco Classic)
May carry additional information, e.g., type of packaging
Government Grades
Vendors must pay for grading service
Can require a specific government grade or equivalent
May need to develop your own “grade” (e.g., fish)

12. Specifications Product Size Exact weight
Weight range (example: wholesale cuts of chicken)
Count: number of items per pound, ten pounds, per case, etc.

13. Specifications
Yield
Definition: number of edible (servable or usable) portions in a product
Alternative: indicate how much waste or trim you’ll accept
Fresh or frozen meats are standardized
Obtain product samples and perform yield tests

14. Specifications Packaging Poor packaging can compromise quality
Size of container may be important
Method of packing may be important, e.g., individually wrapped cheese slices
Is recycled packaging important?

15. Specifications Preservation and/or Processing Method Standards
Refrigerated
Frozen
Canned
Unique types of processing
Smoked fish
Oil-cured olives

16. Specifications Point of Origin Where in the world does it come from?
Where should it NOT come from?
Does the country of origin protect human rights?
Does the country of origin protect the environment?

17. Specifications Product Color – enough said Ripeness or Age Wines Meats
Produce

18. Specifications Product Form Cheese in a brick, sliced or grated?
Beef pre-cooked or raw?

19. Specifications Expiration Date Pull dates Sell-by dates
Best-if-used-by dates
Freshness dates

20. Specifications Approved Substitutes May prevent a stock out
Don’t take the purveyor’s word
Test all options yourself

21. Specifications Other Information
Testing and inspection procedures used upon receipt of items
Amount of annual purchases
Delivery procedures requested
Expected credit and payment terms
Whether product should be available to all units of a chain
Bidding procedures and selection criteria

22. Specifications Other Information (cont.) Bid buying
Not always practical
Locked into a contract
What if you make a mistake?
Can you anticipate every problem?

23. Specification Outline: Fresh Produce Product
Exact name
Intended use
Quality standard
Product size
Yield
Size of container
Type of packaging
Packaging Procedure
Minimum weight per case
Preservation method
Point of origin
Color
Degree of ripeness
Product form

24. Example Specification: Fresh Produce Product
Iceberg Lettuce
Used for tossed salad
U.S. No. 1 Grade (or equiv)
10-pound poly pack
Chopped Lettuce
Fresh, refrigerated
Fully ripened

25. Specification Outline: Grocery Product
Exact name
Intended use
Quality standard
Product size
Drained weight (yield)
Size of container
Type of packaging
Packaging procedure
Packing medium
Type of processing
Color
Product form

26. Example Specification: Grocery Product
Pineapple slices
Used for salad bar
Dole Brand (or equiv)
66 count
Packed in No. 10 can
Packed in unsweetened pineapple juice

27. Specification Outline: Dairy Product
Exact name
Intended use
Quality standard
Product size
Yield
Size of container
Type of packaging
Packaging procedure
Preservation method
Product form

28. Example Specification: Dairy Product
Butter
Used for customer service
U.S. Grade AA (or equiv)
Butter chips
90 Count
Chips individually wrapper in moisture-proof, vapor-proof material
5-pound waxed box
Refrigerated

29. Specification Outline: Egg Product
Exact name
Intended use
Quality standard
Product size
Size of container
Type of packaging
Packaging procedure
Preservation method
Color
Product form

30. Example Specification: Egg Product
Scrambled egg mix
Used on buffet
Fresh Start Brand (or equiv)
2-pound moisture-proof, vapor-proof carton
Packed 6 cartons per case
Refrigerated liquid

31. Specification Outline: Poultry Product
Exact name
Intended use
Quality standard
Product size
Yield
Size of container
Type of packaging
Packaging procedure
Preservation method
Product form

32. Example Specification: Poultry Product
Boneless, skinless chicken breast, raw
Use for dinner entrées
Tyson Brand (or equiv)
Packed 48, 4-ounce portions per case
Packed in moisture-proof, vapor-proof container
Layered in plastic cell-pack inserts
Fresh frozen

33. Specification Outline: Fish Product
Exact name
Intended use
Quality standard
Packed Under Federal
Inspection (PUFI)
Product size
Yield
Size of container
Type of packaging
Packaging procedure
Packing medium
Preservation method
Point of origin
Product form

34. Example Specification: Fish Product
Tuna, solid white, albacore
Used to prepare tuna salad
Chicken of the Sea brand (or equiv)
Water pack
Packed in 66 ½-ounce can
Packed 6 cans per case
Moisture-proof case

35. Specification Outline: Meat Product
Exact name
Intended use
Quality standard
Product size
Yield
Size of container
Type of packaging
Packing procedure
Preservation method
Point of origin
Tenderization method
Product form

36. Example Specification: Meat Product
New York strip steak
Used for dinner entrée
Meat Buyer’s Guide (MBG) No. 1180
USDA Choice Grade (high end) (or equiv)
Cut from USDA Yield Grade 2 carcass (or equiv)
Dry aged 14 to 21 days
12-ounce portion cut
Individually wrapped in plastic film
Layered in 10- to 12-pound moisture-proof case
Refrigerated

37. Specification Outline: Beverage Alcohol Product
Exact name
Intended use
Brand name
Size of container
Type of container
Preservation method
Point of origin
Vintage
Alcohol content

38. Example Specification: Beverage Alcohol Product
Vodka
Used for drink service at the bar
Used in the service bar’s automatic dispenser
Smirnoff brand (or equiv)
80 proof
1.5 liter, or 1.75 liter, glass bottle

39. Specification Outline: Nonalcoholic Beverage Product
Exact name
Intended use
Quality standard
Size of container
Type of container
Preservation method
Product form

40. Example Specification: Nonalcoholic Beverage Product
Cola: regular, diet, regular-caffeine free; diet caffeine free
Used for drink service in lounge, service bar, and dining room
Coca Cola brand
5-gallon bag-in-the-box pack
Postmix syrup