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Purchasing
Functions of Purchasing Department
The key functions of the purchasing department are to
research the supply markets, develop detailed purchasing specs, survey and
select suppliers, select buying methods and negotiate the proper terms,
purchase appropriate items for the market served, maintain continuity of
supply, review the performance of suppliers, evaluate new products on an
ongoing basis, communicate market and product information to the menu
planning and production teams, and maintain a competitive position in the
marketplace. The purchasing function is too critical to a foodservice
operation to let just anyone do the job. Too often the managerial side of
purchasing is neglected and only the order clerk function of purchasing is
being performed. This leaves the operation at the mercy of the suppliers
who do not always have the operations best interest in mind. You can't
make up for a bad purchase. If your menu features USDA Prime Sirloin steak
at $50 a portion, it's imperative that your purchasing agent find a
reliably source for consistently high-quality, dry-aged sirloin at a price
that provides a profit to restaurant. If purchasing fails and procures an
inferior product, even the most talented chef won't be able meet the
expectations of the customers dining there. It is also true that if the
purchasing agent overbuys, under-stocks, or overpays for products, the
operation will suffer losses. The procurement function is the critical
link in maintaining the control of product quality and cost which was
calculated in the menu design and pricing strategy.
Bio:
Stephen A. Mutkoski, Ph.D.
Banfi Vintners Professor of Wine Education and Management Beverage
Management Center School of Hotel Administration
274 Statler Hall Cornell University
Ithaca, NY 14853-6902
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Stephen A. Mutkoski, Ph.D. |
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Academic Interests: Professor Mutkoski has been a faculty
member at Cornell University's prestigious School of Hotel Administration
since 1972. He received his B.S. from Cornell in 1967 and his Doctorate in
1976. A former food and beverage manager and restaurant owner, Professor
Mutkoski has been able to combine his professional career with his love of
food and wine. He holds the Banfi Vintners Chair of Wine Education and
Management. He teaches several Food and Beverage Management courses in
both the academic programs and the Executive Education Program. His
Introduction to Wines class at Cornell is the world's largest wine tasting
class with registration by lottery and class enrollment of up to 860
students each semester.
Professional Experience: He lectures on food and wine
throughout the world and visits at least one major wine producing country
each year. He and his wife, Patricia, have developed a series of
interactive multimedia training/educational programs on the wine producing
regions of the world called "The Wine Professor." He has appeared on the
Food Network, Prime Time Live and CNN.
External Interests: Professor Mutkoski is a member of
several wine and food related associations including the National
Restaurant Association, the Society of Wine Educators, the Association
Internationale des Maitres Conseils en Gastronomie Francaise, Commanderie
du Bontemps de Médoc et des Graves and Cofradia del Vino de Rioja. He also
serves as a food and beverage management consultant to several hotel,
restaurant, airline and cruise line companies.
Suggested Resources:
Cornell School of Hotel Administration Online Courses:
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