LOCAL POLICIES AND PROCEDURES

Date: 22 July 2014 Dept: Culinary

Revised: N/A P&P #: CU/008

Subject: Purchasing

Policy

It is the policy of Hyatt City of Dreams Manila that purchasing requirements by the kitchen
department will be in line with the company’s guidelines.

Purpose

To be able to set standards in proper purchasing procedures and requirements.

Procedure

Purchasing Guidelines
The following steps must be followed to ensure consistency of all products used throughout
the hotel and maximize inventory control, minimize waste and increase Food and Beverage
profitability:

- The Sous Chefs must dictate the quality of every product used in the division.

- Order the right product at the right time for the right price.

- Understand the products that are available from local producers. Be a good citizen
and contribute to the local economy. Use imported products only after local resources are
exhausted.

- Use the same product throughout the hotel to ensure the highest quality (e.g., the
same chicken in other outlets as in the main Restaurant).

- Buy wisely and stipulate portion control and packing method.

- Minimize product storage and insist on more frequent deliveries.

- Implement thorough and accurate inventories.

- If the product cannot be produced in the hotel, find the right supplier, provide the
correct recipe and have it outsourced for the right price.

- Don’t short change the customer when it comes to product quality.

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- Charge slightly more if it means providing a better quality product.

Steps in Purchasing/ requisition (commissary) for COD

- Order should be placed before 2 pm

- Order in detail, to avoid errors or delays.

Others:

This policy may be reviewed or amended at any time for operational reasons.

Recommended by Date
Michael Luedtke
Executive Chef

Approved by Date
Stephen Radcliffe
General Manager

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