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Chapter: 11th Food Service Management : Chapter 3 : Selection of Foods and Methods of Cooking

Selection, Purchase and Storage of Foods

Food selection is a choice of selecting a food which is good for the customer.

Selection, Purchase and Storage of Foods


1. Food Selection


“Food selection is a choice of selecting a food which is good for the customer”.

Selection of food is very important in running a food service. Providing food in a manner which is satisfactory to cus-tomer is a challenging task.

Careful thought, planning and appropriate decision is very important in selection of food. Quality food can be selected when standards like FSSAI are followed.


Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health and Family Welfare, Government of India. It has been estab-lished under the Food Safety and Standards Act, 2006.

The main objectives of FSSAI are to

·        Ensure establishment of standards and practices that fully assure consum-ers interest and adhere to the highest degree of integrity possible.

·        Create awareness among consumers in making informed choices regarding the food they consume.

·        Establish a framework of food safety with defined responsibility of each food business operator.


2. Purchasing

“Purchasing is the formal process of buying goods and services”.

“Purchasing is the process of get-ting the right product into facility at the right time and place, plus the amount of goods at the right price and source”.


Every production operation has different purchasing procedures. But there is one rule that should always be followed.

Buy only as much as it is needed until the next delivery.

This will ensure that foods stay fresh and will create a high inventory turnover.


a. Important Functions of Food ­Purchasing in a Food Service

·        Help in menu planning.

·        Aid to predict profitability of an estab-lishment.

·        Evaluate the quality of the products.

·        Identify the suppliers potential.

·        Maintain customer satisfaction.

·        Know the latest forms of technology, products or services available in the market place.


b. Methods of Purchasing

Depending on the type of establishment, the following purchasing methods are used.

i. Direct Delivery

Involves direct delivery of food and beverages from the manufacturers to the food service operation.

ii. Formal Buying

Quotations are invited from the sellers, bids are made and the best one is selected.

Generally adopted by large catering establishments.

iii. Wholesale Buying

Contract is signed with a wholesaler for purchase of goods at a specific price for a future period.

Suitable for large scale food service operation.

iv. Blanket Order Purchasing

An agreement to provide a specified quantity of listed items for a period of time at an agreed price.

v. Stockless Purchasing

The buyer does not keep the stocks of goods but the supplier keeps it.

Then the buyers get the goods accord-ing to the needs.

vi. Auction Buying

Manufacturers announce the sale of goods.

Suitable for large food service operation.

vii. Online Purchasing

Ordering food from a local or food cooperative through a web page or app.

Guidelines for Purchasing Foods

·        Check ‘expiry’ and ‘best before’ dates and purchase food accordingly.

·        Buy only pasteurized milk and govern-ment inspected meat and poultry.

·        Do not buy canned goods in tins that are bulged, dented, rusted or cracked.


c. Knowledge Required for a Food Purchaser

·        Do not buy food from unrefrigerated displays that should be in a cooler.

·        Do not purchase eggs that are cracked.

·        Buy seasonal foods.

·        Bulk buying is preferable.


3. Storage of Foods

“It is the process in which both cooked and raw materials are stored in appro-priate conditions for future use without any spoilage”.

Golden rules for storing food.

• Clean

• Cover

• Cool/Dry


Importance of food storage in a food service

Preserve wholesomeness of the food.

Protect quality of the food ingredients.

Maintain expected shelf life of the product.

Reduce wastage and spoilage.

Control temperature.

• Prevent food contamination.

• Ensure safe for consumption.

• Stabilize the price.

• Future use.

• Cope with demand, production on a continuous basis.


In any type of food service operation, three different storages are essential.

Table 3.3 Types of Food Storage

Table 3.4 Ideal Ways of Storage

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11th Food Service Management : Chapter 3 : Selection of Foods and Methods of Cooking : Selection, Purchase and Storage of Foods |

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