Practical Considerationsfor Buying Decisions

Chapter 3

Objectives

• Identify the seasonal factors that affect the availability of foodstuffs

• List the factors that affect the market

• Give different examples of distribution centers

• Identify and compare five factors that affect food palatability

Objectives (cont’d.)

• Discuss the importance of product specification in maintaining consistency of ingredients

• Identify three healthful considerations for handling foods

• Describe the RAFT project

Objectives (cont’d.)

• Recall organizations that attempt to protect endangered species

• Define two contrasting methods for studying a culture

• Summarize the influence of religion, lifestyle, and ecology on food service

Availability

• Availability is the most important factor to consider when choosing an ingredient

• Several factors affect availability– Seasonality– Market regulation and influences– Distribution

Seasonality

• Some food is grown only during certain times of year

• Hot houses and gassing rooms can extend the growing season

• Refrigerated transportation allows food to be made available globally

• Aquaculture is farm-raised fish

Market Regulationand Influences

• Business practices affect free flow of goods in markets– Interstate Commerce Act governs shipping

of goods between states– Federal Trade Commission promotes fair

business practices

• Governmental policies and laws also influence trade

Distribution

• Distribution is the circulation of goods in the marketplace– Larger metropolitan areas have more

extensive distribution systems– Influenced by transportation infrastructure

• There has been a resurgence in open food markets in various cities

Palatability

• Five sensory factors influence palatability– Odor– Appearance– Temperature– Flavor– Texture

Consistency

• Ingredients must be consistent to ensure a recipe is reproduced to same standards of:– Appearance– Taste– Yield– Cost

Standards of Specification

• Specification– Written statement of standards that a chef

requires of a food– Ensures product provides the desired

physical characteristics• Appearance, aroma, taste, texture, and mouth

feel

Practicality and Suitability

• Practicality– Suitable nature of the food– Preparation– Holding properties– Tested and performed well in the past

Healthful Considerations

• Protecting health and well-being of customers – Responsibility of food service operator

• Elements of health and food safety that impact a meal– Nutritional, biochemical, and sanitary

Nutritional

• Food is the fuel of the body and mind

• Nutritional integrity of the food– Should be protected in processing and

preparation of ingredient

Biochemical

• Biochemistry– Study of chemical processes in plants and

animals– Study of chemical reactions that occur

when a food is exposed to heat or the chemicals in other food items

– Study of hybrid plants and genetically modified foods

Sanitary

• Foodborne illnesses can be caused by chemical, physical, or biological contaminants– Cleaning compounds (chemical)– Rust or glass (physical)– Pathogens (biological)

Sanitary (cont’d.)

• Food manufacturers must observe Hazard Analysis and Critical Control Point (HACCP) checklists– Checklists should be prepared by all food

operators

• Proper food handling and storage

• Prevention of cross-contamination

Ethical and Ecological Considerations

• Food service operators need to consider:– Ethical nature of decisions– How decisions affect society and the

environment

Ethical Standards

• Management should establish ethical standards of behavior– Truthful menu descriptions and product

labeling– Attention to food sources and production

methods– Adherence to sanitary practices– Lawful and professional business practices

Ecological Concerns

• Several organizations work with chefs to build awareness of endangered species– Monterey Bay Aquarium– Blue Ocean Institute– Oceans Alive

• One in three U.S. managed fisheries is overfished

Ecological Concerns (cont’d.)

• RAFT project goals– Create a comprehensive catalog of

indigenous edible plants and animals– Documents which foods and recipes are

underused and at risk of extinction– Determine which foods and animals can be

restored to regular uses

Social, Economic, and Cultural Influences

• Two contrasting methods in which a culture may be observed– Emic: viewpoint of an insider– Etic: viewpoint of an outsider

• Locally influenced dishes provide insight into cultural fabric of region or country

Religious

• Food is an element of religious rituals and customs– Religious customs dictate what foods may

be consumed at certain times

• Respecting customs by offering food within the range of religious acceptability is good business practice

Lifestyle

• Lifestyle is tied to personal wealth and available time

• Food service operator should understand standard of living of clientele – Style of dining, menu choices, and service

needs

Available Equipment

• Menus should be developed considering available equipment– Money affects equipment availability

• Chefs should spread food prep and finishing around the kitchen so no station is overworked– Can use a “needs matrix” to do this

Profitability

• Chefs and buyers challenged to reduce variable costs (food and labor)

• Pressures to reduce costs may impact decision to use only organics– Or pre-prepared foods may need to be

used

Summary

• Availability, seasonality, and market regulation affects food choices

• Standards of specification influence palatability and consistency of food

• Important considerations: health, nutrition, and food safety– And ecological, lifestyle, and ethical issues