PURCHASING PROJECT-FOOD GUIDELINES (s16) Each student will be assigned a topic for a food and non-food/equipment item. The written project must be one (1) page in length, 12 point and default margins, standard font. It should be written in narrative and bullet form. The paper should cover information needed by a purchasing agent to purchase, receive and store the item. The following is a list of areas that should be covered when researching your project. You may need to cover other areas depending on your topic. 1. Specification a. Intended use or performance requirement i. grade, brand or other quality designation b. Exact name of the product c. Packer's brand name, if appropriate d. Size information i. size of container ii. count of container (such as weight or can size) iii. count per container or approximate number per pound iv. unit on which the price will be based v. type of packaging 2. Nutritional information 3. The market forms of the product-fresh, frozen, canned, etc. 4. What are the uses for this product? 5. Is this item seasonal and do market trends affect the price? 6. How should this item be stored for optimal quality? Grades will be based on quality of written paper, answering the above questions, and understanding the intended product use. The information must pertain to an institutional product (used in commercial foodservice). The guidelines for the type, font, margins and length should be followed