Define food purchasing. Explain the types of markets and the principles of purchasing.

1. 1 · Open in two lines. Purchasing is obtaining the right goods at the right quality, quantity, price, time and source. It is the first step in controlling food quality and cost.
2. 2 · Define market and draw the flow. [Flow: producer → primary market → wholesaler → retailer → food service unit]
3. 3 · Types of markets.
   • Primary: producers to wholesalers (mandi).
   • Secondary: wholesalers to retailers and institutions.
   • Local: retailers to households and small units.
4. 4 · Other channels. Farmers' markets, cooperatives, cash-and-carry stores, online suppliers.
5. 5 · Principles of purchasing. Right quality, quantity, price, time, source and place; ethics; written specifications and records.
6. 6 · Qualities of a good buyer. Knows menu, foods, seasons, prices and suppliers; honest; keeps records.
7. 7 · In food service. A hostel buys staples monthly from a wholesaler and vegetables daily from a farmers' market to save money.
8. 8 · Close in one line. Sound purchasing gives safe food at fair cost, every day, without waste.

Scoring tip: The farm-to-kitchen flow diagram makes the market types easy to explain; follow it with the six rights as a numbered list.