Standard Purchase Specification

It may be defined as a list of the detailed characteristics desired in a product for specific use. It contains information like name of the product, quality standards, price and no. of the portion to be produced out of it. Specification is prepared with the help of the concerned H.O.D., e.g. for the kitchen, all the standards of the raw material is prepared by the Executive Chef and for the F & B service department, it is prepared by the F & B manager. All the specifications for the food product should include the following information:

• • Name of the product.
  • Grading (if any).
  • Size of the container (quantity).
  • Unit.
  • Product used.
  • Weight.
  • Unit price.

Written specifications are necessary for an efficient food service operation. When specifications are written supplier, receiving clerk and food service manager all can determine the products received are what were ordered. A good written specification should meet the following criteria:

1. Should be legible.
2. Should be identifiable.
3. Fair to the supplier and productive to the buyer.
4. It should be capable of meeting with several suppliers for bidding.
5. Both the parties should understand it.

Advantages of S.P.S.

1. Quality assurance.
2. It helps the supplier to supply the right product.
3. It helps the receiving clerk to identify the right product.
4. Right price.
5. It helps in maximizing the output.
6. It helps in producing the right amount of portion.
7. All the purchasing procedures get easier.
8. PS. is a tool of management control.
9. Wastage is minimized.