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

Section 1: Introduction 1 National Food Service Management Institute

Section 1: Section 1:

IntroductionIntroduction

Food Purchasing Food Purchasing for Child Care Centersfor Child Care Centers

Section 1: Introduction 2 National Food Service Management Institute

Introduce YourselfIntroduce 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

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Workshop Ground RulesWorkshop 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.

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Purpose of CoursePurpose of Course

Provide guidance to child care centers in food purchasing procedures

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state the four goals of successful food purchasing,

identify the audience for which this manual has been developed,

Lesson ObjectivesLesson Objectives

The learner will be able to

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state three food purchasing policies the board/owners of a center should adopt, and

identify the eleven steps in the food purchasing process.

Lesson ObjectivesLesson Objectives

The learner will be able to

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Obtain food that is high quality

Obtain food that is nutritious Obtain food that is safe Purchase at a

cost-effective price

Four Objectives Four Objectives in Food Purchasingin Food Purchasing

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AudienceAudience

Small independent centers serving up to 150 meals a day to children and caregivers

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All centers and sponsoring organizations

Small centers and sponsoring organizations

Large centers and sponsoring organizations

Three Types of InformationThree Types of Information

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Manual GuideManual Guide

Section of the Manual Audience

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

All

All

All

All

All

All

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Manual GuideManual Guide

Section of the Manual Audience

Section 8: Most Efficient Place to Purchase

Section 9: Quality Standards

All

Pages 75–88: All

Pages 89–94: Large centers and sponsoring organizations

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Manual GuideManual Guide

Section of the Manual Audience

Section 10: Prices and Awards Pages 95–97; 106: AllPages 98–101: Small centers and sponsoring organizationsPages 102–105: Large centers and sponsoring organizations

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Manual GuideManual Guide

Section of the Manual Audience

Section 11: Final Steps

Section 12: Management Issues

All

All

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Authorize positions to purchase Establish standards of conduct Approve budget

Board/Owner ActionsBoard/Owner Actions

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Approve purchase plan Approve vendors and bids Develop internal control policies

Board/Owner ActionsBoard/Owner Actions

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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 Steps in the Food Purchasing ProcessPurchasing Process

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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 Steps in the Food Purchasing ProcessPurchasing Process

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9. Receive food or go to the store to purchase food

10. Store food

11. Prepare meals

Steps in the Food Steps in the Food Purchasing ProcessPurchasing Process

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Commodity FoodsCommodity Foods

Steps 2–5 different for

centers receiving commodity foods

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Change . . .Change . . .

. . . is the only thing about food purchasing that remains the same.

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This training was conducted by the

National Food Service Management InstituteThe University of Mississippi

www.nfsmi.org800-321-3054

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National Food Service Management InstituteNational Food Service Management Institute

The University of MississippiThe 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