Asgn 5

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Syracuse University *

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312

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Business

Date

Feb 20, 2024

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pdf

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5

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1 Convenience products can range from partially processed or prepared items to completely finished products that are ready-to-use or serve. As a convenience food, cost of purchasing and producing of German Potato Salad as follows: 1-Foodservice distributer price per case is $61.50 for 30 lbs packed in 5-lb tubs, 6 tubs per case; 2-My in-house cost: recipe cost is $18.60 that yields 15 lbs and labor cost is $16. Decision to use convenience food, here German Potato Salad, depends on three factors: final portion cost including labor, availability of the product and customer satisfaction. In terms of final portion cost, purchasing 30 lbs of it as prepared from Foodservice distributer cost $61.50 and producing same amount of the salad by ourselves cost 2x($18.60 +$16) = $69.20. Since producing in-house is more expensive, purchasing from foodservice distributer would reduce the cost of menu. As for the availability of the product and customer satisfaction, purchasing salad as prepared from the foodservice distributer would be a better option. A good manufacturer would produce needed amounts at uniform portions of very good quality. Uniformly mass-produced salad would be a better option if the ingredients are also as high quality as intended. We can conclude that purchasing the salad as ready to use would reduce the cost of labor and availability of the uniformly produced portions would save time and increase customer satisfaction. Discussion Questions: 1. Explain where the inventory list of items to purchase originates. Standardized recipes create a comprehensive inventory list of all ingredients that need to be purchased as well as preparations methods and the right amounts. Therefore, we should refer to standardized recipes.
2 2. What are product specifications? Product specifications are detailed descriptions of products that assist the foodservice operator when ordering from a supplier. 3. Discuss the procedure involved in determining and writing a product specification. Product should be simply the best fit given the parameters of the menu and standardized recipe. Before writing the spec, ones need to research all the possible choices to select the best product among cross-utilized or convenience products. 4. List five examples of product specifications. Item #109 – Beef rib, Roast ready, Weight range14 to 16 lbs. Item #136 - Ground beef, weight in pounds. Item #155 - Chicken Breast B/S (Boneless/Skinless), 5 ounces Item #166 - Chicken Tenders, 4 ounces Item #125 - Salmon (Sockeye), 6 oz. skinless fillet 5. Discuss the benefits of using convenience products. Using convenience products instead of producing may reduce the labor cost, workload on existing kitchen equipment, inventory cost. Also, it is not always possible to produce every menu item in the kitchen, so purchasing would be an easier option. These all depends on the availability and quality of the product ingredients used by manufacturer. 6. What are the issues to consider when making the decision to use ready-to serve convenience products? We need to consider that use of convenience products could be at a cost greater than preparing from scratch, especially at high quality products. Also, it could be inconvenient with foodservice distributer delivery schedule. 7. What type of foodservice operations typically outsource production for popular menu items, and what is the advantage for these operations? Foodservice chains and multi-unit operators often outsource production for popular menu item products. Outsourcing the production of certain products can be cost effective with savings in kitchen space, in storage space, and in the use of skilled labor.
3 8. Explain the function of foodservice distributions. Foodservice distributors function as intermediaries between food manufacturers and foodservice operators. They purchase bulk quantities direct from food manufactures. They inventory the products until orders are received from foodservice operators requesting delivery. 9. What are the services offered by broadline distributors? They carry food, nonfood, smallwares, kitchen equipment, dining room furnishing and equipment, and bar supplies; also, training seminars, facility design and consulting. 10. Give two examples of specialty foodservice distributors. Gourmet Food, Asian Food Co 11. System distributers, also known as commissaries, serve what functions for large chains and multi-unit restaurants? They are used to supply products to individual stores. Commissaries purchase raw product and create finished goods in kitchens. 12. Discuss the essential factors to know and understand when doing business with foodservice distributers. A credit amount is established when opening an account with a foodservice distributer. It is the dollar limit worth of product that the distributer is willing to extend. It is important to pay on time in order to keep a discount given. There is a specific lead time for placing orders which allows enough time to process the order and make timely deliveries. The ability to place orders online further adds to the speed and efficiency of the order being placed. There may be minimum order amount because there are costs related to load the ordered products and transporting the order to the delivery address. Delivery schedules consider traffic congestions, peak business periods and weather conditions and foodservice operators are informed in case of delays.
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