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CHAPTER 4

PURCHASING UPs IN THE FINE DINING RESTAURANT

The purchase of unelaborated products is the starting point of a restaurant’s gastronomic offer. This chapter describes the main objectives and aims of the purchasing act, the characteristics it presents and the conditioning factors that could alter the processes involved.

 

Purchasing processes are carried out by one or more people, who need to possess particular knowledge, qualities and attitudes: knowledge of the product, its organoleptic characteristics, which season it is available, its origin, composition and distribution, and which methods of storage and conservation are required. Furthermore, purchasing staff must be in direct contact with suppliers, producers and traders, from whom they seek the highest quality products and insist that delivery deadlines, quantities, agreed prices, etc., are met.

 

In the same way, it is important to have a proactive attitude that promotes the constant search for products: discovering, investigating and exploring new products, environments, gastronomies and cultures in order to expand and diversify the products used in the restaurant.

 

We learn about the determining factors in purchasing decisions, both distant and intrinsic to the restaurant, and the necessary resources – economic, personal, seasonal, technical and physical – and processes involved in its correct execution. We define which tools are most suitable for stock and cost control and for placing orders, and also which systems can be applied to facilitate savings. We examine the importance of the market environment, the factors influencing supply and demand, which storage and conservation systems the restaurant should employ, and the flows and circulation of materials, etc.

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