Running head: PURCHASING ASSIGNMENT

Purchasing Assignment
NTRS 414A
Tuesday Lab
Fall Quarter 2014
California State University, Los Angeles

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Decision-Making in Purchasing
Convenience:
Many of our decisions were based around convenience. If there were frozen individual
breakfast burritos that we could just heat and serve, we chose to go that route, rather than have
our staff spend extra time and energy prepping, cooking and assembling each burrito. This was
consistent with a majority of our meals. As another example, we ordered 100% edible washed
and trimmed romaine lettuce instead of entire romaine hearts. If we found an item we could
purchase that would help cut down on labor and time, we purchased it.

Food Waste:

Right alongside convenience was food waste. Say, for example, we need five pounds of
cheese for our breakfast burritos, but the case of cheese comes with eight pounds; what are we
going to do with that extra three pounds of cheese? It would be less wasteful to purchase the
exact number of frozen burritos rather than buy all the ingredients individually to make our own.
If we have extra burritos, we can save them for another day rather than running the risk of having
too much of one ingredient or even the possibility of not having enough. While this was an
effective technique for all pre-made items, we avoided food waste with our fresh food products
as well. For example, the Waldorf Salad is served atop a large romaine leaf, while the BLT
sandwich calls for medium-sized cuts of romaine. Rather than purchasing both whole and pre-cut
lettuce leaves and having leftovers of each, we purchased whole leaves to be used for both meals.
Though our chefs would need to take extra time to chop some of this lettuce, this was a sacrifice
we were willing to make; especially because lettuce perishes quickly and any leftovers would
most likely be unusable.

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Delivery Times:

In our hospital, breakfast is served from 6:00- 8:00am, lunch is served 11:00am- 1:00pm,
and dinner is served 5:00- 7:00pm. For this reason, we coordinated our delivery times outside of
these hours to make sure food delivery does not interfere with food service. This ensures
efficient loading/unloading of food at the dock as well as service to patients because our staff is
able to focus their efforts on one task at a time. Additionally, we made sure our delivery times
would not interfere with normal business hours and traffic. We also have different items
delivered on different days so items are not coming all at once. Our delivery days/times are as
follows:

Meat, Poultry & Fish: Monday, 9:00am to 10:00am

Dairy & Eggs: Monday, 2:00pm to 3:00pm
Bread: Tuesday, 9:00am to 10:00am
Frozen Foods: Tuesday, 2:00pm to 3:00pm
Produce: Wednesday, 9:00am to 10:00am
Miscellaneous- Grocery & Dried Goods: Wednesday, 2:00pm to 3:00pm

Amount to Order
Determining the serving size and number of servings of each food item was necessary to
figure out how much of everything we needed to order. We based our serving sizes on amounts
typically eaten, such as one cup (8 ounces) of juice or one bowl of cereal. We also used sample
recipes as guides for determining amounts of individual food items in our more complex meals,

PURCHASING ASSIGNMENT

such as salads and homemade entres. We then determined the number of servings based on how
many patients would be consuming each food item. For everything except the entres, 250
servings were required, so we multiplied ounces per serving by 250 to determine the total weight
of each food to be purchased. For our entres, we predicted the number of orders for each entre
option and made sure the total number, including both entre options, equaled 250. As time
progresses and the menu completes more cycles, our forecasting will continually improve. Then,
we will be better able to order the correct amounts of each food to accommodate every guest,
while also preventing food waste and profit loss.

Edible Portions
When purchasing fresh produce we had to think about how much of that produce we
would actually use to prepare a meal (i.e. the edible portion- no stem or core); versus the parts
that would be thrown out (i.e. the stem and core). With this in mind, we then calculated how
much produce was needed, purchasing more of any item that did not have 100% yield. For
example, our calculations for zucchini showed we needed to purchase 62.5 lbs. of zucchini for
one dish for 250 people. However, this was only the edible portion. Since zucchini has a 95%
yield we needed to purchase about 66 lbs. to account for the weight lost in the non-edible, or as
purchased, portions of the zucchini.

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Two Day Menu

Day One

Day
Two

Breakfast

Lunch

Dinner

Blueberries

Clam Chowder Soup

Split Pea Soup

Raisin Bran

Kale Salad

Strawberry Spinach Salad

Breakfast Burrito

Vegetable Lasagna

Broiled Salmon

Blueberry Muffins

OR

OR

Apple Juice

Spinach Manicotti

Bean & Cheese Enchiladas

Sauted Mushrooms

Grilled Zucchini

Bread Sticks

Sliced Garlic Bread

Red Velvet
Cupcakes

Chocolate Chip Marble Coffee

Cake

Grape Juice

Arnold Palmer

Red Seedless Grapes

Tomato Basil Soup

Italian Wedding Soup

Frosted Mini-Wheats

Caprese Salad

Crunchy Waldorf Salad

Whole Grain Cinnamon French

Toast

BLT Sandwich

Pesto Chicken Flatbread Pizza

Everything Bagel

OR

OR

Pomegranate Juice

Chicken Caesar
Salad

Spaghetti with Turkey Meatballs

Steamed Green
Beans

Breaded Cheddar Cauliflower

Sliced Ciabatta

Soft Whole Grain Biscuit

Chocolate Pudding

Chocolate Chip Cheesecake

Prune Juice

Orange Juice

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Quantities and Calculations For Two Day Menu

Day 1
Blueberries (250 servings)

4 ounces per serving x 250 people = 1000 ounces

Raisin Bran (250 servings)

1 bowl per serving x 250 people = 250 bowls

Breakfast Burrito (250 servings)

1 (4-ounce serving) burrito x 250 people = 250 burritos

Blueberry Muffin (250 servings)

1 muffin per serving x 250 people = 250 muffins

Apple Juice (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Clam Chowder Soup (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Kale Salad (250 servings)

Kale- 8 ounces per serving x 250 people = 2000 ounces

Dried Cranberries- 1 ounce per serving x 250 people = 250 ounces

Lemon Juice- 1 ounce per serving x 250 people = 250 ounces

o

250 ounces ~ 32c ~ 160 Lemons

Vegetable Lasagna (110 servings)

6 ounces per serving x 110 people = 660 ounces

Spinach Manicotti (140 servings)

2 Manicotti per serving x 140 people = 280 Manicotti

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Marinara Sauce- 3 ounces per serving x 140 people = 420 ounces

Sauteed Mushrooms (250 servings)

4 ounces per serving x 250 people = 1000 ounces

Plain Breadsticks (250 servings)

1 breadstick per serving x 250 people = 250 breadsticks

Red Velvet Cupcakes (250 servings)

1 cupcake per serving x 250 people = 250 cupcakes

Grape Juice (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Split Pea Soup (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Strawberry Spinach Salad (250 servings)

Spinach- 4 ounces per serving x 250 people = 1000 ounces

Pecans- 2 ounces per serving x 250 people = 500 ounces

Bleu Cheese- 3 ounces per serving x 250 people = 750 ounces

Strawberries- 3 ounces per serving x 250 people = 750 ounces EP (46.9 lbs EP)

Strawberry Balsamic Vinaigrette- 1 ounce per serving x 250 people = 250 ounces

Broiled Salmon Entre (150 servings)

Salmon- 4 ounces per serving x 150 people = 600 ounces

Wild Rice- 3 ounces per serving x 150 people = 450 ounces

Bistro Sauce- 1 ounce per serving x 150 people = 150 ounces

Bean & Cheese Enchiladas (100 servings; 1 enchilada per serving)

Black Beans- 3 ounces per serving x 100 people = 300 ounces

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Cheese- 2 ounces per serving x 100 people = 200 ounces

Flour Tortillas- 1 tortilla per serving x 100 people = 100 tortillas

Enchilada Sauce- 1 ounce per serving x 100 people = 100 ounces

Guacamole- 1 ounce per serving x 100 people = 100 ounces

Grilled Zucchini (250 servings)

4 ounces per serving x 250 people = 1000 oz EP (62.5 lbs EP)

Sliced Garlic Bread (250 servings)

1 (1.4- ounce) slice per serving x 250 people = 250 slices

Marble Chocolate Chip Coffee Cake (250 servings)

1 slice x 250 people = 250 slices

Arnold Palmer (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Day 2
Grapes (250 servings)

4 ounces per serving x 250 people = 1000 ounces EP (62.5 lbs EP)

Frosted Mini-Wheats Cereal (250 servings)

1 box x 250 people = 250 boxes

Whole Grain Cinnamon French Toast (250 servings)

2 slices per serving x 250 people = 500 slices

Maple Syrup (250 servings)

1 packet per serving x 250 people = 250 packets

Everything Bagel (250 servings)

1 per serving x 250 people = 250 bagels

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Pomegranate Juice (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Tomato Basil Soup (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Ciabatta Bread (250 servings)

1 slice per serving x 250 people = 250 slices

Caprese Salad (250 servings)

Mozzarella Cheese- 3 ounces per serving x 250 people = 750 ounces

Tomato- 3 ounces per serving x 250 people = 750 ounces EP (46.9 lbs EP)

Basil- 1 ounce per serving x 250 people = 250 ounces EP (15.6 lbs EP)

Balsamic Vinegar-1 ounce per serving x 250 people = 250 ounces

BLT Sandwich (100 servings)

Mayonnaise- 1 ounce per serving x 100 people = 100 ounces

Bacon- 2 slices per serving x 100 people = 200 slices

Tomato- 4 ounces per serving x 100 people = 400 ounces EP (25 lbs EP)

Romaine Lettuce- 4 ounces per serving x 100 people = 400 ounces

Chicken Caesar Salad (150 servings)

Iceberg lettuce- 8 ounces per serving x 150 people = 1,200 ounces

Grilled Chicken- 4 ounces per serving x 150 people = 800 ounces

Parmesan Cheese- 1 ounce per serving x 150 people = 150 ounces

Croutons- 1 packet per serving x 150 people = 150 packets

Caesar Dressing- 1 packet per serving x 150 people = 150 packets

Green Beans (250 servings)

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4 ounces per serving x 250 people = 1000 ounces

Chocolate Pudding (250 servings)

1 (3.5-ounce) snack cup per serving x 250 people = 250 snack cups

Prune Juice (250 servings)

1 (4-fluid ounce) can x 250 people = 250 cans

Italian Wedding Soup (250 servings)

8 ounces per serving x 250 people = 2000 ounces

Waldorf Salad (250 servings)

Romaine Lettuce- 4 ounces per serving x 250 people = 1000 ounces

Celery- 2 ounces per serving x 250 people = 500 ounces

Apple- 2 ounces per serving x 250 people = 500 ounces EP (31.25 EP)

Walnuts- 2 ounces per serving x 250 people = 500 ounces

Raisins- 1 ounce per serving x 250 people = 250 ounces

Mayonnaise- 1 ounce per serving x 250 people = 250 ounces

Pesto Chicken Flatbread Pizza (150 servings)

1 personal pizza per serving x 150 people = 150 personal pizzas

Spaghetti with Meatballs (100 servings)

Spaghetti- 8 ounces per serving x 100 people = 800 ounces

Marinara Sauce- 4 ounces per serving x 100 people = 400 ounces

Turkey Meatballs- 4 ounces per serving x 100 people = 400 ounces

Parmesan Cheese- 2 ounces per serving x 100 people = 200 ounces

Breaded Cheddar Cauliflower (250 servings)

4 ounces per serving x 250 people = 1000 ounces

10

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11

Whole Grain Biscuit (250 servings)

1 biscuit per serving x 250 people = 250 biscuits

Chocolate Chip Cheesecake (250 servings)

1 slice per serving x 250 people = 250 slices

Orange Juice (250 servings)

8 ounces per serving x 250 people = 2000 ounces

AP/EP Calculations

Zucchini: 4 oz/serving; 4 x 250 people = 1000 oz/16 oz = 62.5 lbs (EP); 62.5/0.95 yield
= 65.8 ~ 66 lbs to purchase

Strawberries: 3 oz/serving; 3 x 250 people = 750 oz/16 oz = 46.9 lbs (EP); 46.9/0.94
yield = 49.9 ~ 50 lbs to purchase

Grapes: 4 oz/serving; 4 x 250 people = 1000 oz/16 oz = 62.5 lbs (EP); 62.5/0.95 yield =
65.8 ~ 66 lbs to purchase

Basil: 1 oz/serving; 1 x 250 people = 250 oz/16 oz = 15.6 lbs (EP); 15.6/0.50 yield = 31.2
lbs to purchase

Apples: 2 oz/serving; 2 x 250 people = 500 oz/16 oz = 31.25 (EP); 31.25/0.75 yield =
41.7 lbs to purchase

Tomatoes:
o

3 oz/serving; 3 x 250 people = 750 oz/16 oz = 46.9 lbs (EP)

4 oz/serving; 4 x 100 people = 400 oz/16 oz = 25 lbs (EP)

46.9 lbs + 25 lbs = 71.9 lbs (EP); 71.9/0.80 yield = 89.9 ~ 90 lbs to purchase