A General Model for Food Purchasing in Captive Food Service Institutions

摘要

Many food service institutions are faced with rising food costs and low budgets. The objective of this research was to investigate potential food cost savings through optimal seasonal ordering of those food items found to exhibit seasonal price fluctuations. A general linear programming model was developed which minimizes food costs subject to space and demand constraints. The model is generally applicable to large food service institutions that have storage space available and can accurately forecast demand for menu items. The applicability of the model was demonstrated by using data from the Auburn University Food Service Department. Procedures for determining seasonal products were outlined using graphic techniques. Two models were used: one for dry storage or canned products and one for frozen storage products. The specific results obtained apply only to Auburn University; however, the results indicate, in general, that potential cost savings can be significant when large volumes of food items are involved. Where food service institutions have the capability to store large quantities of food and price fluctuations are predictable, seasonal purchasing should be considered. (Author)