hi everyone...today i would like to shared about the purchasing..

definition of purchasing:
purchasing is the activity of acquiring goods and services to accomplish the goals of the organizations.

purchasing  activity also are more focus on buying transaction in formal

MAJOR OBJECTIVES OF PURCHASING:

• to maintain the quality and the value of a foodservice products.
• minimized cash tied-up in inventory
• maintain the flow of inputs to maintain the flow of outputs
• strengthen the organization competitive position

PURCHASING MAY ALSO INVOLVE:

• development and review of the product specifications
• receipt and processing of requisitions
• advertising for bids
• award supply contracts
• inspection of good received and their appropriate storage and release

BASIC FLOW OF PURCHASING ACTIVITIES

market:

an actual or nominal place where forces demand and supply operate and where buyers and sellers interact (directly or through intermediaries) to trades good,services or contracts 

the market have the:

1. marketing channel
2. primary market
3. secondary market
4. local market
5. broker

market regulations: 

U.S food and inspection program:

• interstate commerce: financial transactions (buying and selling goods) carried on between states
• intrastate commerce: financial transaction (buying and selling goods) carried on within sate boundaries

• U.S department of agriculture
• food and drug administration (FDA): control about the misbranded, standards of identity, standards of quality and standards of fill

• national marine and fisheries service: control  a voluntary inspection system for fish, fish products and grade standards
• environmental protection agency: regulates pesticides and quality standard for water

THE BUYER

1. the art of negotiation: the communication skills used by a person to deal with each other to reach an agreement or compromise
2. ethics in purchasing: products should be evaluated objectively and buying decisions made on the basis of quality
3. types of purchasing in foodservice organization are based on the number of the factors, including organizational size,ownership, and geographic location

THE VENDOR: PERSON WHO SELLING OR SUPPLY SOMETHING.

 

method of purchasing:

1. informal or open-market buying
2. formal competitive bid buying
3. advantages and disadvantages
4. competitive bidding variations
5. variations on methods of purchasing:

• cost plus purchasing, prime vending, blanket purchase agreement, just in time purchasing, market forms of food, food quality, quality standards, grades, grading and acceptance services and brands