• Specifications• Example Specifications

• Understand the importance of a standardized recipe.

• Identify the consequences of not standardizing recipes.

• Differentiate between the terms product identification and spec.

• Identify the most common components of a product specification.

• Discuss the difference between quality and wholesomeness

• Describe product quality to purveyors

• Troubleshoot a product specification sheet and evaluate its comprehensiveness.

Standardized recipes are essential. Without standardized recipes you can’t cost out and properly price your menu items. Plus, you will have no quality control for that item.

• Specifications give you control in the purchasing process

• Specifications describe each item to be purchased – Information can be easily shared with purveyor– Information can be easily verified on delivery

• Specifications typically include– Intended use– Exact name– Product quality– Product Size– Yield– Packaging– Preservation and/or

processing method

– Point of origin– Product color– Ripeness or age– Product form– Expiration date– Approved substitutes– Other information

• Intended Use– Exactly how the item is to be used– Example: bulk mustard for kitchen use vs. single

serving containers for room service

• Exact Name– Not just “milk”• 2% fluid milk • Non-fat dried milk• Soy milk

• Product Quality– Good? Better? Best?– Higher quality products rate higher on the

appearance scale– Good quality products may work if chopped and

disguised– Communicating quality• U.S. government grades• Brand names• Your own definition of quality

• Product Quality (cont.)– Packers’ Brands• Packer has created own grading system–Sysco (e.g., Sysco Imperial, Sysco Classic)–May carry additional information, e.g., type of

packaging– Government Grades• Vendors must pay for grading service• Can require a specific government grade or

equivalent – May need to develop your own “grade” (e.g., fish)

• Product Size– Exact weight– Weight range (example: wholesale cuts of

chicken)– Count: number of items per pound, ten pounds,

per case, etc.

• Yield– Definition: number of edible (servable or usable)

portions in a product– Alternative: indicate how much waste or trim

you’ll accept– Fresh or frozen meats are standardized– Obtain product samples and perform yield tests

• Packaging– Poor packaging can compromise quality– Size of container may be important– Method of packing may be important, e.g.,

individually wrapped cheese slices– Is recycled packaging important?

• Preservation and/or Processing Method– Standards• Refrigerated• Frozen• Canned

– Unique types of processing• Smoked fish• Oil-cured olives

• Point of Origin– Where in the world does it come from?– Where should it NOT come from?• Does the country of origin protect human

rights?• Does the country of origin protect the

environment?

• Product Color – enough said• Ripeness or Age– Wines– Meats– Produce

• Product Form– Cheese in a brick, sliced or grated?– Beef pre-cooked or raw?

• Expiration Date– Pull dates– Sell-by dates– Best-if-used-by dates– Freshness dates

• Approved Substitutes– May prevent a stock out– Don’t take the purveyor’s word– Test all options yourself

• Other Information– Testing and inspection procedures used upon

receipt of items– Amount of annual purchases– Delivery procedures requested– Expected credit and payment terms– Whether product should be available to all units

of a chain– Bidding procedures and selection criteria

• Other Information (cont.)– Bid buying• Not always practical–Locked into a contract–What if you make a mistake?–Can you anticipate every problem?

• Exact name• Intended use• Quality standard• Product size• Yield• Size of container• Type of packaging• Packaging Procedure

• Minimum weight per case

• Preservation method• Point of origin• Color• Degree of ripeness• Product form

• Iceberg Lettuce • Used for tossed salad• U.S. No. 1 Grade (or equiv)• 10-pound poly pack• Chopped Lettuce• Fresh, refrigerated• Fully ripened

• Exact name• Intended use• Quality standard• Product size• Drained weight (yield)• Size of container

• Type of packaging• Packaging procedure• Packing medium• Type of processing• Color• Product form

• Pineapple slices • Used for salad bar • Dole Brand (or equiv)• 66 count• Packed in No. 10 can• Packed in unsweetened pineapple juice

• Exact name• Intended use• Quality standard• Product size• Yield

• Size of container• Type of packaging• Packaging procedure• Preservation method• Product form

• Butter • Used for customer

service• U.S. Grade AA (or equiv)• Butter chips• 90 Count

• Chips individually wrapper in moisture-proof, vapor-proof material

• 5-pound waxed box• Refrigerated

• Exact name• Intended use• Quality standard• Product size• Size of container

• Type of packaging• Packaging procedure• Preservation method• Color• Product form

• Scrambled egg mix • Used on buffet • Fresh Start Brand (or equiv)• 2-pound moisture-proof, vapor-proof carton• Packed 6 cartons per case • Refrigerated liquid

• Exact name• Intended use• Quality standard• Product size• Yield

• Size of container• Type of packaging• Packaging procedure• Preservation method• Product form

• Boneless, skinless chicken breast, raw • Use for dinner entrées • Tyson Brand (or equiv)• Packed 48, 4-ounce portions per case• Packed in moisture-proof, vapor-proof

container• Layered in plastic cell-pack inserts• Fresh frozen

• Exact name• Intended use• Quality standard• Packed Under Federal

Inspection (PUFI)• Product size• Yield

• Size of container• Type of packaging• Packaging procedure• Packing medium• Preservation method• Point of origin• Product form

• Tuna, solid white, albacore • Used to prepare tuna salad • Chicken of the Sea brand (or equiv) • Water pack• Packed in 66 ½-ounce can• Packed 6 cans per case• Moisture-proof case

• Exact name• Intended use• Quality standard• Product size• Yield• Size of container

• Type of packaging• Packing procedure• Preservation method• Point of origin• Tenderization method• Product form

• New York strip steak• Used for dinner entrée• Meat Buyer’s Guide

(MBG) No. 1180• USDA Choice Grade

(high end) (or equiv)• Cut from USDA Yield

Grade 2 carcass (or equiv)

• Dry aged 14 to 21 days• 12-ounce portion cut• Individually wrapped in

plastic film• Layered in 10- to 12-

pound moisture-proof case

• Refrigerated

• Exact name• Intended use• Brand name• Size of container• Type of container•

• Preservation method• Point of origin• Vintage• Alcohol content

• Vodka• Used for drink service at the bar• Used in the service bar’s automatic dispenser• Smirnoff brand (or equiv)• 80 proof• 1.5 liter, or 1.75 liter, glass bottle

• Exact name• Intended use• Quality standard• Size of container

• Type of container• Preservation method• Product form

• Cola: regular, diet, regular-caffeine free; diet caffeine free

• Used for drink service in lounge, service bar, and dining room

• Coca Cola brand• 5-gallon bag-in-the-box pack• Postmix syrup