HM i ‘IWHWI ‘ , _ — — _7—_. WIN 1 L H ' -|_‘_\ IOU—s (f)\lO3 us. «.2: L -: no. a g ‘.'b IAN (,J‘Ei PL "..:..:I§-:".T! Pi ".15..“w523a EC 33' SC} axio- LUZ ‘32? {1:3 is? 1 :‘v‘siC-E'ié 333:3" Siitéfi’sic SYEWMS \ c '- a,» : anyw- ‘a "'4=j§‘~~;”s‘ {Kei£§%;\¥aé.;‘€ 5:91.31 at???“ “€24; :7 - _ “g.“- LIbRA R » ‘ Michigan 5.1. “ University TH ‘53"! CENTRALIZED PURCHASING FOR SCHOOL.LUNCH.PROGRAMS IN THREE MICHIGAN SCHOOL SYSTEMS By ANNE MARCELLA LONG A PROBLEM Suhmitted to*the Dean of the College of Home Economics of Michigan.5tate University of Agriculture and Applied Science in partial fulfillment of the requiremente.for the degree of MASTER OF SCIENCE Department of Institution.Administration 1957 ACKNOWLEDGMENTS The author wishes to express thanks to the Directors of the Lansing, Dearborn and Detroit School Lunch Programs, and to the Director of Food Stores at Michigan State University, for their cooperation in furnishing the data for this study. The author also wishes to eXpress her sincere appreciation to Professor Katherine Hart for her guidance in the preparation of this material. TABLE OF CONTENTS INTRODUCTION . . . . . . . . . . . . . . . . . . . . . PROCEDURE . . . . . . . . . . . . . . . . . . . . . . DISCUSSION . . . . . . . . . . . . . . . . . . . . . Lansing School Lunch Program . . . . . . . . . . Physical plant and personnel . . . . . . . . Purchasing procedure and material management Dearborn School Lunch Program . . . . . . . . . . Physical plant and personnel . . . . . . . . Purchasing procedure and material management Detroit School Lunch Program . . . . . . . . . . Physical plant and personnel . . . . . . . . Purchasing procedure and material management SUMMARY . . . . . . . . . . . . . . . . . . . f . . . LITERATURE CITED . . . . . . . . . . . . . . . . . . . APPEMIX O O O 0 O O O O O O O O O O O O O O O O O O O 12 12 1a 18 18 2O 26 29 33 INTRODUCTION The school lunch program is referred to as the billion dollar business built on trial and error. As early as 1790, the city of Munich maintained soup kitchens for school children. The practice spread rapidly over the continent.and was supported frequently by charitable organizations. Laws providing for school feeding have been in effect in.Europe since 18A9. Participation in one instance reached.f1fty per cent of the school pepulation. Germany pioneered many types of activities in school feeding and practiced a form of‘ centralized purchasing as early as 1790. The state was' divided into areas and foods were purchased and distributed~ from a central depot. f In 1894, the Penny Lunch Program was.initiated.in Boston following passage of a bill restricing the sale of fbod within the schools to approved items. It was an.out- standing.project, both scientifically and from the standpoint of education and public spirit- Since that time the program has reacted sharply to fluctuation in the national economy. The depression years resulted in a lack of concern about school feeding. ‘Wars have always increased the interest or the public in nutrition. Publication of the per cent of rejectees from the Armed Forces, due to inadequate.diet, has resulted in an increased demand for school feeding. “The"prong‘has‘ beemadvanced by legislative action, beginning with Public Law Number Three in 1935 that appro- priated thirty per cent from customs.duties-to divert surplus commodities from normal trade channels. Advanced technology in the field of Agriculture has continued to increase production.and to produce excess commodities.. Early in 1942 the Surplus Marketing Associationagreed to. dis- tribute surplus commodites to schools that would maintain certain standards. In 1943 the program.was widened.and included reimbursement for the use of certain items in the menu. Public Law Number 396 was enacted in 1946 and became known.as the National School Lunch Act. This law established federal assistance for the school lunch program by the largest allocation of funds for any phase of education in primary or secondary schools. School lunch participation.has continued to increase, regardless of changes in administation or in-suhsidies4 Many outstanding nutritional surveys have been conducted.in.a connection with school lunch programs.“ Surveys have indicated that the school lunch programs have been effective on a nutritional basis when they were under the supervision of a trained Heme Economist. The school lunch program has become an important adJunct of the food service.industry and is following the industrial trend in the consideration of centralized purchasing and of -3- material management. The purpose of this intestigation.was to study the organization.of centralized purchasing units in order to isolate these practices which.appsar to be.mest practical. Three metropolitan school areas were selected. Operational methods of purchasing, receiving and issuing‘ were examined. Centralized purchasing has a number of advantages, chief of which are control over price and quality. All purchasing is handled by one trained person directly responsible to management. Concentration on purchasing.end ' its specialized knowledges and skills has resulted in more efficient.and economical procurement. Other persons are relieved.of purchasing functions in most instances- School lunch directors consequently have more time for.primary duties. Clerical duties are performed by nonrstaff members. When effectively used, centralized purchasing results in a more economical use of labor and materials, increased stand- ardisation of products, better control of price and quality, and an.incrsass of satisfaction to both participating“- students and to management. PROCEDURE Centralized purchasing for school lunch programs has never been widely developed in Michigan public school systems. The selection of organizations was thus limited to Lansing, Dearborn and Detroit. The recently developed Lansing program was included in order to.disclose problems. which may arise in the early stages of purchasing and standardization. An interview guide was constructed that served as the structure for the conferences. City Directors of the.three school lunch programs were interviewed.and the pertinent data were recorded on the questionnaire. The areas covered in the interview were school census, physical plant and personnel, and purchasing procedure and material management. The school census was considered pertinent because many authorities felt that there was a, definite relationship.between school census and forecast of future needs. Facts about the physical plant and personnel were discussed in.the.hope that a desirable organization and. acceptable Operating.policy would be indicated. The actual steps involved in the purchase and distribution of merchandise were reviewed in the procurement methods. The programs were observed in actual Operation. A comparison of methods and procedures were made to determine those wiich were generally acceptable in all instances. Procedures were summarized that would be of value to a manager in a single operating unito 'DISCUSSION The information on purchasing plans and procedures was obtained by interviews with the directors of centralized purchasing programs in three metropolitan areas. The findr. ings of each interview-are reported separately. Lansing School Lunch Program Lansing, the capital city of Michigan, has a population of 92,129, according to the 1950 census. The city is slightly south of the center of the lower peninsual, Two large General Motors plants are representative of the heavy industry present within.the city limits. The average annual. wage in the.Lansing area is almost double the national average. Many transient laborers have been attracted because of the high salaries in industry. Legislative.and. ’administrative offices provide job opportunities for citizens from the entire state. The Lansing civic government wasadministered.by a mayor ,and city council. The financial status was described as the best of any city in the United States with a population of over 30,000. The public school system was entirely free from bonded debt in 1955. East Lansing, which is the site of Michigan State University, is included in the greater Lansing area. Many of the Lansing and East Lansing residents are employed or -7- associated with the University which had a student enroll- ment of approximately 16,000 in 1955-56. The University facilities provide many cultural opportunities that would not normally be available in a predeminately industrial city. Physical plant and personnel The central purchasing program in Lansing Public Schools began operation in September, 1955. The organization pro-’ vided services for three senior high schools, four junior high schools, one combination senior high school and ele- mentary school and one orthopedic school at the junior high level. Elementary school children were not served since the Board of Education felt that most parents preferred to have the younger children go home for lunch. The school population in 1955-56 was 20,000; approximately half of these students had access to a school lunchroom. Mrs. Virginia Hoglund was the City Director of Cafeter- ias. Responsibility was delegated to her by the Superintenr dent of Schools and the Board of Education. As City Director, she administered the overall lunchroom operation. Mrs. Hoglund deveIOped the plan for centralized purchasing, purchased the necessary items, and organized the control and distribution of subsistence supplies. She was assisted in routine office work by a high school student who was employed four hours a day. A cafeteria manager was employed in each of the operating units. Each manager was responsible for the food production, employment and management of personnel and the necessary accounting for the lunchroom unit. This appoint- ment required a teaching certificate in Home Economics. Experience in Institution Administration, while not mandatory, was desirable. The school lunch operation was independent of the department of Home Economics. However, many of the cafe- teria managers conducted classes in quantity food preparation and food service. Operational problems prior to 1955 proved the desir- ability for deveIOping a program for centralized purchasing. A central foods store building was an integral part of the plan. The cinder block structure which has a cement floor and screened windows was completed in 1955. Pest control was not a problem. The floor could withstand heavy trucking and was slanted for easy cleaning. There was adequate space for the necessary volume of merchandise. Purchasing pgggggpg;§_agg material management Three groups of commodities were utilized in the lunch- rooms: government donated, staple items and perishables. Surplus commodites were used as provided by the School Lunch -9- Act of l9#6. The only eXpense involved was for transporta- tion and handling charges. These costs amounted to approx- imately twelve per cent of the actual value of the merchandise received. Staple items were ordered in quantities estimated by the City Director on thabasis of consumption figures for the previous year. All foods purchased centrally were obtained from wholesale purveyors. These included such items as processed fruits and vegetables, cereal products, dry milk, dried fruits and other staples. Approximately two hundred items were stocked initially. After reappraisal of the program at the end of the 1955-56 school year, the list was cut to fifty items. Perishable foods were ordered by the unit managers. These included fresh fruits, fresh vegetables, milk and dairy products, bread and crackers. Mrs. Hoglund recommended merchants who.had consistently met the highest standards to supply perishables. ‘ Specifications similar to U.S.D.A..Grade descriptions were used for processed fruits and.vegetables. Quality specifications have not been compiled for meat. Hamburger was purchased with a fifteen per cent fat content and tested frequently. The school board was not interested in contract buying. Subsistence supplies for the school year were purchased on a cash basis. -10- A stock.record was maintained, both in the central and the unit offices. A "visi-file” record was kept for each.-' item stocked. This record included the unit size, amount received, unit price,.amount issued, balance on hand, value -5 of amount on hand, item, brand and cempany. The file was designed in.a very compact form and was readily accessible, for use. Bookkeeping involved a series of records. A.1edger sheet, which.incorporated expenses and income, was kept for each month of the operation. A record of daily deliveries was submitted monthly. The business office bookkeeper sent each school unit a carbon copy of all inter-departmental check transfers, which were kept in the individual unit record of accounts receivable. Cash receipts for the week were deposited and the managers then mailed a check to the business office to clear the account. Cash register tapes were‘sent to the business office every week. Forms for catering and ser- vice of special meals were filed in the business office and duplicates were kept in the cafeteria files. .Purchased items were received in the foods stores.and were checked by an employee. The same employee issued the supplies. Orders for subsistence supplies were telephoned by the managers to the food store on Thursday Torudelivery the following Tuesday. Since the storaroom.employee had no groc-~ ery eXperdenoe many errors resulted. Foods with similar names were frequently interchanged and the wrong items -11- delivered; e.g. tomato juice, tomato soup, and tomato puree. Managers checked all.delivery slips for accuracy of price and amount received before signing them. The information from the delivery slip was then recorded in the unit inventory. Since 1955-56 was the first year of operation.for the program the inherent rigidity characteristic of centralized purchasing had not become established. The following year.a great.deal of freedom still existed.in planning.and purchas- ing, but many of the managers commented on the lack.of.direct contact with sales people. Mrs..Hoglund stated that a significant saving had been indicated on the cost of processed fruits and vegetables sinme centralized purchasing had been adopted. Economies were noted in the purchase of other commodities, but due to a smaller volume of merchandise a dollars and cents evalua- tion.was difficult. -12- Dearborn School Lunch Program Dearborn, located in the southeastern section of Michigan, is nine miles southwest of downtown Detroit. The city is an independent corporation, with a mayor and city council. The pepulation, according to the 1950 census, was 9u,99u. The Dearborn standard of living is above the national average. Exceptional cultural opportunities are provided at the neighboring University of Michigan. The Ford Motor Company and allied industries provide the chief source of income. Physical plant and personnel The centralized purchasing program in the Dearborn public schools had been in operation for several years at the time of this study, and provided services for twenty- five schools. The food offered in five schools was limited to the government milk programs. Approximately 21,500 children in both elementary and high schools participated in the school lunch program. Mrs. Nila Laidlaw, the Director of Cafeterias, was in complete charge of lunchroom Operation. Responsibility was delegated to her by the Superintendent of Schools and the Board of Education. -13- llrs. Laidlaw had one full-time assistant who maintained all central purchasing records. Two per cent of thesgrcss annual income of the lunchrooms was designated as payment for clerical assistance. The individual operating units were staffed by cook- msnagers. Many of the cook-managers had been promoted frm other positions in the lunch program after they had exhibited competence. One of the managers, who had a degree in Hm Economics, supervised the food service unit in the Edsel Ford High School. Each new cook‘wss sent to this. school for a. training period and subsequent evaluation of performance. Managerial functions were not required of the cook- msnagers. Menus, recipes and the placement of orders were carefully controlled by the Director. Bakery and dairy products that were acceptable were listed on the monthly record of purchases. Fresh fruits and vegetables were ordered from a recommended list.of dealers. Prices were checked frequently by the Director to insure careful selection. Menus.had been planned by a.committee of cock- managers; this method was not considered satisfactory. Current menus were based on the Detroit six-week.cycle plan: minor changes were necessary in the basic pattern because of a variation in production skill and available equipment. In smaller schools the salection.wss frequently limited to restrict production costs. -11}- Mrs. Laidlaw made frequent inspections of the lunch- rooms. In.the event of sickness of one of the cook-managers, the Director filled the vacancy until a.desirable substitute could be obtained and the substitute was closely supervised by the Director. The Dearborn storage facilities were limited; stockrnoms were only.available for paper goods. The construction.of central storage facilities was being contemplated. ggzohasing Procedure agg_Material ganagemgnt, The subsistence supplies which were annually purchased by the Director were stored in purveyors' warehouses. Canned fruits and vegetables, mlik, dairy products, frozen foods and breads were purchased on a contract. basis. An invitation to bidders was issued each June, indicating quality specification, estimation of volume and delivery‘ information. A capy of a typical request for bids has.been included in.the appendix. Each interested company submitted‘ a sealed.bid to the Board of Education, Some itemm were ‘ tested by the purchasing agency before the bids were accepted; The items which required cutting tests were indicated on the request for quotations given to each bidder. Because of the lack of background of the cookemanagers, Mrs. Laidlaw per- formed the cutting tests and.subsequent1y assisted in awarding the contracts. -15- Meatwas purchased by the contract method. Requirements - for the school system were consolidated- and. bids-accepted. Contracts were verbal .ani frequent due to price “fluctuations. Ground. beef was. specified with a 12 to 15 per cent fat content. Comrcial grade meats were purchased for all other purposes. Professional Journalsand. trade. publications were the chief source of market. information. The cookrmanager ordered all subsistence supplies bi-monthly. in case lots through the central office. The requisitions. from all units were consolidated and. delivery was requested, from the individual purveyors. . A standard. requisition form was used. by the cook-managers. A duplicate- copy of the.“ order was kept in the lunchroom files. TA ' B‘ ‘ a separate. foresee. filed for. any additional items used. in i ‘ catering or in special services. Each-manager kept a daily mom ofdelireries of dairy. and..beksry items. The. delivery Hipsters checked monthly with thoatatement {true the company .by the central purchasing office. An. "Operations-enpenditures" sheet was,,..suhitted to the central bookkeepingoffice each. month by the cook-emanager. . Each-week special. lunchroom .sales reportawere filed in triplicate; the. school clerk retained~ one copy, one copy was. placed in the lunchroom files, and one was forwarded to the - 15 - central office. These reports were totalled.monthly and contained the information necessary for government reimbursement. No record was kept of the number of persons served. Three classifications of luncheons were served: govern- ment Type A, free lunches to indigent children, and a program.that offered.only milk to supplement packed lunches. A c0py of the sales report is included in the appendix .material. The necessary information for government reports was taken from this record. Cash register readings were recorded daily, and sent to the bookkeeping office each month. The school offices were responsible for collecting and depositing all funds- No money was handled by the manager. The central purchasing office cleared all accounts in June. Mrs..Laid1aw was responsible for formulation of an annual detailed financial analysis of the luncheon program, The Director commented that the forms used to record daily deliveries of bread, milk.and dairy products to the individual.1unchrooms simplified the checking.of monthly statements from the suppliers. Copies of this material are included in the appendix. The colors of the forms helped differentiate the types of merchandise received. During the six-year period.that the Dearborn system.has been in Operation many of the initial problems have been resolved. The lack of administrative experience of -17- cook-managers made. simplification of procedure paramount. Frequent impaction and rigid controls. were also necessary. No training program was. available for new employees, consequently the Director gave necessary demonstrations of basic principles. of food production. The introduction of new recipes frequently required instruction to produce. desirable products. The. employees were anxious. to learn, and extremely proud of the training they had. received. The teaching procedure was individual, .visual and conducted in such a..manner that cooks considered. specific assistance .an honor. The. Dearborn program is well organisedand. the Director has. done an. exceptional Job of simplifying procedures and of delegating responsibility. Detroit School Lunch Program Detroit is the fifth largest city in the United States, with a population of nearly two million. This metropolitan area is in the southeastern portion of Michigan, on.the Detroit River, which connects Lake St. Clair and.Lake Huron and is directly across the river from Canada. The high wages offered by industry'heve attracted a large foreign element and many transient workers to Detroit. In addition to the automotive industry, Detroit manufactures pharmaceuticals, adding machines, paints, chemicals and industrial materials. Detroit commerce, both foreign and domestic, has been increased by her position on the Great Lakes. Physical plant and pepsonnel The central purchasing program for the Detroit Public Schools has been in operation for many years. The lunchroom program which was a division of the Department of Budgets and Lunchrooms provided services for elementary, intermediate.and high schools- The volume was the largest of any food service unit in Detroit. ' Miss Helen Tweedale was the Assistant Director of the Department of Budgets and Lunchrooms and personally responsible for the school lunch program. A large staff was employed in the central office. An internal accounting system was -19.. financed by the operating budget which covered the salaries ‘ for the purchasing agency and accounting staff. Miss Tweedale had two assistants who were trained in the food field and assisted her with the training program, and who supervised and advised the individual unit managers. A trained home economics person was in charge of every 'high school unit. Each Junior high or elementary school lunchroom was controlled by a cook-manager. The operating procedure for food service employees included an established ten weeks training program.of classes in basic food preparation and practical on-the-job experience. The lunchroom units were completely independent of the Heme Economics departments in the schools, with the exception that teachers in these areas requisitioned supplies needed for their class work from lunchroom stores. Two types of menus were planned for a.six-week cycle. One menu was planned for high schools, and a.simp1er one for the Junior high and elementary schools. Minimum and maximum varieties of foods were indicated on both menus to permit- necessary flexibility due to variations in equipment, produc- tion skill and number of employees. There was a menu and recipe testing committee which standardized new recipes. Detroit does not have adequate central storage. The Schooleoard had carefully considered construction of central stores and concluded that the method in current use was more -20- economical than the necessary capital investment for equipment to store and handle the required volume of merchandise. Furthermore, labor payroll appointments were on an annual basis and the employment of additional personnel would present a tremendous problem during the summer months. Purchasing procedures and material management All items used in the lunchrooms were bought by contract. Program expenditures amounted to three million dollars a year. Invitations to bid were issued in June for food items. Specifications were issued for meats only. Canned fruits and vegetables were not out. They were bought by grade and the broker included a certificate of the grade. The second.high- est grade was purchased when USDA specifications permitted a selection from four grades and the top grade was bought when two grades were processed. Taste tests were run yearly on items such as pies, cakes and crackers. The purchasing agent generally requested quotations from two vegetable, three meat and seven.milk purveyors. Detroit had central store rooms for canned foods. All other items were ordered through the central purchasing office. Orders from the units were consolidated and merchants who provided the foods were contacted and bids were placed. The lunchroom paid a delivery charge on these items. -21.. Mr. A. J. Bindner was responsible for purchasing all perishable foods, and he published the list of meat specifica‘ tions. A sample of this form is included in the appendix. He received daily a Farmers Market Report, The U.S.D.A. Fruit and vegetable Report, and a Market News Service from Chicago for meat. Mr. Bindner also prepared two food lists for operators to use when ordering from the central office -- an approved meat list and a list of available fruits and vege- tables. Copies of these forms were reproduced in the appendix. The Michigan grade of meat was often required in the meat specifications because its quality was higher than.the U.S.D.A. specifications. Meat was bought at two cents a pound above the Chicago parity. The approved meat list included the cuts that were shown on the basic menus. Sizes were suggested that.had.consistently resulted in the largest and.most economical yields. A price list of meast, fish, vegetables, fruits and eggs was submitted by the vendor once a week. Two samples of this price.list are included in the appendix. When.this was filled out and signed, it was considered a legal contract. The basic price for fruits and vegetables was considered five per cent lower than the quotations on Friday. Produce prices are higher on that day because of heavy purchasing by the supermarkets. In all cases, Michigan produce was preferred when the quality was otherwise equal. -22- In both elementary and. high school lunchrooms, the managers ordered all perishables ten days in advance. Milk productsuand hahery itemswere- the only foods. not ordered through the- central office. These orders were- ...placed daily by telephone directly to the vendor. Pricesiwere. already established in the contract with these purveyors for the school year. The weekly requisitions from limchrpnm stores. for subsistencesupplies. and paper goods were made induplicate. One copy-went. to the permanent accounting files. The other _ was checked by the. manager against the. foods received, sent- to the central .office, recordedand returned. to the. manager. Requisitioned items not in stock were. placed on back orders and automatically delivered. upon receipt at the supply. depart- mnt. Additions to lunchroom requisitions could be made. two i days in.advance of. delivery by calling the. central office. : Cancellations of perishables could be made by the same. method; , however, both of these practices were discouraged. Daily statements were . recorded. for dairy items, milk products, and bmadand rolls. Monthly reports of total expenditures were sent to the central office. Crackerand cookie statements were forwarded to the same office after each purchase . -23.. The Daily Summary of Operations form, reproduced in the appendix, included all expenditures. This record was main- tained daily, totaled and submitted monthly. Food cost was based on the weekly price list for perishables and a standard price for canned goods. Information of total receipts was also summarized. A record of government Type A and Type C luncheons served was included in the darily summary of operations. This information is necessary for government reimbursement. A record of special meals or catering was—made out in duplicate. One c0py was kept in the lunchroom files and the other sent to the accounting department. Central office kept a strict control of eXpenditures by compiling weekly and monthly totals of all foods requisitioned. The operators took monthly physical inventory of lunchroom stocks. A unique feature of the Detroit central purchasing. system was the quality and delivery survey. The central office selected schools which were having food deliveries on a particular day. The purchasing agent checked the quality and quantity of the items being delivered, and the courtesy and promptness of the delivery man or the merchant. Usually three schools were visited in one.day. A report for each school was then compiled and tabulated according to company and cammodity. A copy is included in the appendix. The -214- merchant who had a number of complaints was shown the reports. He usually took action to correct any unfacorable situations. These measures resulted in better, more efficient service for the school lunch program. In.addition to these surveys, operators were urged to report any complatnts on quality or lack of service to the central office. The operators were provided a special form for this purpose. The Detroit Purchasing Program has been in operation for many years. The problems ordinarily found.in the early stages of deve10pment have been solved. The necessary changes have produced a smoothly functioning organization. The size of the central staff.has.made specialization, possible. Purchasing agents were responsible for items in a. single related group; therefore, they spent more time. in the study of actual market conditions. Market information was received and.studied daily by the agents who purchased foods on a weekly rather than a yearly method- Much more time and study were devoted to the selection of a commodity than would be practical or possible in.amaller school systems. Formal training for new employees was provided. The newly completed handbook was an additional aid to smooth administration. Policy and Operating procedure were carefully and simply explained. The preparation and submission of forms were also discussed.and.illustrated. This manual is thev result of careful planning and wise administration. -25- The rigid controls that are-typical of-esteblished centralized purchasing programs were evident in the Detroit program» The.administration had succeeded in providing adequate checks and balances on the individual units. The staff members of the Detroit system have perfected a quality survey to evaluate the actual merchandise delivered. The information gained in this.manner is used to maintain quality if the food is satisfactory or used in.sn attempt to raise the standard if the material.is not of the desired grade. This constant evaluation was unique. Much can be learned from.the methods employed.in.the Detroit system. Directors were eager to assist the.author in her studies of the program. Procedures were carefully explained, and information.was given concerning alternate methods that had perhaps been less effective. The Detroit system is an established, smoothly functioning organization that could be used as a model for other schools that wish to establish centralized purchasing programs. SUMMARY In the three programs studied the structure and functions Of the centralized purchasing programs were affected by the school census, school policy, physical plants and personnel. The three purchasing systems reviewed were in different stages Of development. The Lansing program had been in Operation one year and was progressing carefully. At the time Of this survey Dearborn had been purchasing centrally for seven years and administrative details had been simpli- fied. The Detroit purchasing procedure had been firmly established over a period Of years Of satisfactory Operation. The segments Of the school pOpulations that were served by the school lunch programs were governed by existing policies Of the school boards. Two Of the systems studied provided for service tO all grades in the public school systems. The Director in all instances was a trained Home Economist with a wide and varied eXperience in fOOd production and service. Delegation Of duties was necessary in the larger systems. The size Of the Operating staff was directly pro- portionate to the school pOpulation. The educational background Of managers at the Operating levels was diverse. One system employed certified teachers; a second, cook-managers with related work eXperience; and the -27 .- third employed cookemanagers at grade and intermediate levels, with home economists in the larger high school units. One-of the systems possessed adequate central storage facilities, the remaining two employed other methods for the receipt and distribution of subsistence supplies. The purchasing of staples was related to:the.background. of personnel at the operating level. Managers with institu- tional experience assisted the director with cutting tests and the selection of commodities. In other circumstances the selection was the responsibility of the Director or was delegated to another staff member. Perishables were purchased in a.variety of ways. One organization purchased fresh fruits and vegetables from. approved dealers; a second organization recommended dealers and suggested items that were acceptable; the third. did all purchasing by contract and lists of available items were provided the managers. Processed fruits and vegetables were purchased by contract in two situations and cutting tests performed in two systems. In two programs the food was stored in.wsre- houses belonging to the school board. The types of records maintained were similar; however, the number of records increased in proporation.with rigidity of control. Summary sheets totaling cash receipts and eXpenditures and number and type of meals served was used in -28- all units. A daily cash report and meal count was used in all instances but the cafeteria directors were responsible for collection and handling Of the funds in only one system. Deliveries and unit accounting followed the same general pattern with frequency as the variable factor. Centralized purchasing programs for school lunch systems are a relatively recent development. This study did not show any consistency Of organization or function. Some items could be taken from the over-all function Of each unit and be used by a single Operator in establishing routine procedures. 10. 11. 12. LITERATURE CITED Alexander; Margaret C. The integration of the school lunch-program with the educati'onalmpregram of the school and with the community. Unpublished M.S. Thesis. Pennsylvania State University Library; 1952'. ,American Hospital Association. .Mannal of specifications . for canned fruits. and vegetables. .Chicao. Am. Hosp. Assn. 1949. ..Hospital food service manual. Publication 3127-54. Chicago, Am. Hosp. Assn. 1954. Readings in hospital dietary, administration. Publication 1117-52. Chicago, Am. Hosp.~-Assn.. 1952. American Re mtaurant. Association. Rondacost icontrol. Chicago, Am. Rest. Assn. 1941. Fruit. specifications. --Chicago., .Am. Rest. Assn. 1941. Vegetable specifications. Chicago, Am. Rest. Assn. 1941. .Bmdner,- Joseph; Carlson, Howard. H- and -Iaschall, ‘ -- Henry T. Profitable food and beveragesperetion. New York. Ahrens- Pub. Co., Inc. 1951. Bryan, Mary de Garno; HacFarlane, Alberta M. -and Hawkins, 8.1%. Establishing and operating a restaurant. U. S. Department of Commerce Industrial (3211 Business) Series, No. 39. Washington, D. C. 1 ; -0 Cady, Edwin. Laird. Industrial purcbasing. New York. John Wiley s Sens, Inc. 1945. Gwen, UN. Comercial fruit and vegetable products. New York. HcGraw-Hill. 1938. . Dana, Arthur W. Kitchen. planning. ...Hew Iork, Harper ..and Brothers. 1945. -30.. 13. Dean, Anita C. Food service. training .programs..in six department stores. Unpublished M.S. Thesis. . .Hicbigan State University Library. 1952. 14..Dukas, Peter. Food service space allocations. Inst. ' Mag. 29: 1, 72- 79. 1951. 15. Duparc, Rowena. The standard portion as a basis for _ determining. institutional food. purchases. Unpublished M.S. Thesis. Florida ..State University - Library. 1955. 16. Esperson, Henry W. The success of a. food cost system depends upon the use that_,is we. of it. Modern ..Hospital 73:112-114. 1949. 17. Federal Security Agency. Definitions .am We for food. . Food ..and Drug Administmtlpn Service and Government Printing Office. 1951. 18. Freeman, A.A. Five steps to effective institutional food buying. Chicago, A. Freeman and Assoc. 1948. 19. Gillam, Margaret. The master'menu food purchasing guide- Chicago, .Am. Hosp. Assn. 1953. 20. Heinritz, Stuart F. Purchasing "principlesnndapplica- tions. 2nd. ed. New York, Prentice-Hall. 1951. 21. Holes, Barbara Joyce. A summry of practices in’fnod buying for the Ohio State University operated food services. Unpublished 14.3. Thesis. Ohio State University Library. 1952. 22.. .hcobs, Harris B. The chemistry and technology. of food and food products- 2nd. ed. Vol. 1. New: York, Interscience Pub1.l951. 23. , The. chemistry and technology of food. and food products. 2nd. ed. Vol. 2. New York, Inter- science Publ. 1951. ' 24..Janssen, Wallace F. The laws behind the label. Journ. Am. Diet. Assn. 28:609-613. 1952. 25. Juran, J .51. Quality controLhandbook. New York, Mathew-Hill. 1951. 26. Kerr, Florence. W.P.A. school lunchprogrem. . .Journ. of Home Econ. 31:624. 1939. 27. 28. 29. 30. 31.- 32. 33. 34. 35. 36. 37. 38. 39. 40. -31— Kitchen, C.W. .Stendardization.and inspecti.on of farm products. U. S. D. A. YearbOOKVSeparete 1754. 1941. lewis,.Howard T. Procurement. .Chicago, Richard D. II‘VIII, InCO 19495 Problems in industrial purchasing. 2nd. ed. New York, McGraw-Hill. 1939. ‘ Lifquist, Rosalind C.; and Tate, Edith B. .Food purchasing guide for group feeding. .uashington, D.. U..SD.A. Lindsay, Hilliam.W. Group buying for hospitals. -Unpuhlished M.S. Thesis. University of Pittsbnng . Library. 1950. .lacauly, Rubye. School lunch.prngram.neede help of university. Journ. of Home Econ. 26:2. 1954. nachos, Ge.orge L.. System of checks, controls and‘ elimination of loss.hy fraud. Inst. Hag. 2 9: 81 85 1951 . . McKinley,.MarJorie u. Food cost control. .Journ. Am. Diet. Assn. 24:847-853. 1948. Miller, Edmund .How to scrutinizeifoodipnrcbasing, receiving, and storage. Inst. Mag. 23:2-30-31, 106-108.1950. . Mitchell, margaret.L- Achiering.quality foodgpmnduction in today’ a kitchen.. .Journ- Am- Diet. Assn. 25:1032-1038.1949. .Monan,.Mary H. .Boston high school lunches. Journ. of Home Econ. 2. 428. 1950. School Lunch Services.Asaociation. .Uise food purchas- ing. Prac. Home.Econ. 32J33-4. 1954. Storm, G.E- MLunch.project here to stay,.cengress- enacts national school lunch act. Elementary Sch. Journ. 47:14. 1946. Southerlend, F. L. snzininciersr, Elinore '1'. Questions ' and answers on.government inspection of processed frfigts and vegetables. U. s. D. A. Misc. Publ. 598. 19 . -32- 41. Hansel...flenry..l.. .The.-sacmt..to..1ou..fnod..costs. --.Am. -ffla’te .mI 35:62::68, 178. l951e 42., - ,Hensel's menunalcer. ...Austin,..Tezas. -403-Ri1ey , Road. 1947. 43 . Host, Bessie Brooks .nnd .Hood,.le:we11e. .. .Food..senice in-in.~stitutions'. -2nd.-ed.. ..Hew...York, J ..Miley and. Sons .' 1945. 44. Hesting,; J.H.; Fine, 1.17.. and-sneakers .of the ‘ , --Hirlmke.e-Ass.ociation of...Punchesing.;Agents. Industrial purchasing. . New York, John Wiley andSons. 1955. ‘ 45. H,ood....Adeline.. . The. purchase. of foods-according. to specifications. Journ. Am. Diet- Assn. 252955962. 1949. 46.: .' - ~ Quantity buying guide-" U01. 1.. law York, ....AhrenaPubl. Co. 19.52.- . - 47. * Quantity- buying guide. Vol- 2. Hewlett, Ahrens Publ. Co. 1954. 48.. Yearbook angricultnre. .- .83rd.-.flongness.,.2nd session. House document No. 380. ' -33... INTERVIEW GUIDE A. .School_Census Name of school system. number of participating schools: Elementary _1 Intermediate Secondary i_i Tota1.school population B. thsical M gm Personnel Executive personnel Name and position of person supplying information. Education background of.person directly responsible for total program. To whom is this person accountable? Administrative personnel Number of people employed in.aentral office What portion of their work week is alloted to functions of centralized.purchasing? Has any fund.heen established for payment of.such personnel? Operating unit personnel Title of manager for each unit. Educational requirements for managers -34- C. ”Purchagigg_Proceduresgggg.gaterial Magggement 1. Procurement methods. Do you.write specifications for all subsistence.supplies? What groups of foods are purchased centrally? .Do you indicate vendors for items ordered by tho.managers? 2. Specifications. Items Included-in Specifications V GRADE. ' YES Lg NO INDICATION Processed fruits and vegetables: Grade 21221 §txle ii ggnunLg Packing Trim Unit-average weight Hamburger: Per cent of fat (18-22) Unit if applicable Ereshness -35- Do you.buy from a wholesale.or.a retail purveyor? Is purchasing done on.a contract or an open market basis? .How many quotations are usually secured? Who interviews salesmen? Is any special time set aside for this purpose? Who negotiates contracts? What is your usual schedule for purchases and.deliveries? Who checks the legal conditions of.contracts? What is your annual operating budget? -36... 3. Market information: Utilization of Market Information Source YES NO Wholesale_growers publications Canning,magazines Price and crop conditions tWMF—J Government publications 4. Contract buying: Coverage of Contract NO l. ‘1— Price decline 2. ‘Swelis Biggpented cans 4. Rusty cans 5. ‘Time and place of delivery 6. Grade agreement -37.... as so» a as an a .HH haqmqmmmwlwmmmmmmmnnsdo. «1 .jmmqamwmwmmam.lsm moans soapsuauao m .m amass nqump .a no»; coon common .0 @90qu no: Hoodoo sooum mthoooh omens. illhdmi... z mango common?” . M1 macauwpos tom came .m ll” asoasoao wholes! .o.lonoll|mflloalloell. H... HI 333»??? oz mow Hnfiaaoamlmmfi mm #02.» Ho you. 8.3. chooom Ho doauswoaon nofiadhdnosm souddopgoz «2:38am goofing no.“ nonooom .monooom .m -38.. 6. Receiving Allotment of Storage Space Estimated square Item feet LVRI'QG 11% e 2. .Qairy products 3g_wStaples 3;. Frozen foods .5;_ Refrigerated foods 6. .Paper goods 1; “Maintenance supplies What procedure is used to correct a shortage? Are all fresh and canned fruits and vegetables checked for: . Weight Variety Damage Count Grade Freshness -39.. Are perishables handled immediately? Who makes-adjustments with vendors? 7. Issuing What type of requisition form is used? How frequently are requisitions submitted? How frequently are deliveries made to units? What precautions are used to insure issue of older supplies first? QUA TITK-- DEARBORN PUBLIC SCHCCL LUNCHRGOMS REQUEST FOR accessions SCHOOL YEAR 1955 a 1956 BRAND UNIT pgscalgrlca m_ NAME PRICE TOTAL PRICE K3 ‘ c- ’30 C «ft? 7 H U1 0 C} \. U) 400 c/s 150 c/s 100 c/s "Kw?!" as 44* %* Apples. sliced a #10 cans 5- o- . a 7‘. . Fancyfi BPY Solid paca. g dozen in case Applesauce u #10 cans a Fancy. Sweetened. donen in case. Me Apricots - #10 cans a Choice. Blenhein. 96/122 Count. Unpeeled Halves in 400 Syrup. % dozen in case Beans, Cut green a #10 cans. “Extra Standard, Oregon Blue Lake, Long Cut, #5 sieve, fl} 5 dozen in case Beans, Wax m #10 cans a Standard, “Climber“ or equal. Lona Cuts % dozen in case Beets, Sliced m #10 cans m Fancy, Detroit Dark Red, (not more than 2%" in diameter), % dozen in case. 4 Corn s-#10 cans a Fancy, Whole Kernel, Golden Cross, Bantam, % dozen in case Peach Halves s #10 cans a Choice, California Yellow Cling. 40/45 Count, Peeled.Halves in 400 Syrups % dozen in case. - vy—arw_ ** These items are cut and samples are necessary QUA TITK-- DEARBCRN PUBLIC SCHCCL LUNCHRCCMS REQUEST soc QUccacIcns scncoL YEAR 1955 1 1956 BRAND UNIT pgscslgrica 1_ NAME PRICE TOTAL PRICE K3 ‘ c- ’30 C «[113 7 H U1 0 C} \. U) 400 c/s 150 c/s 100 c/s *gp as 44* +14% Apples. sliced 1 #10 cans 5- 9- . a 7‘. . Fancy. SPY Solid pacK. g dozen in case Applesauce u #10 cans 1 Fancy. Sweetened. dosen in case. Me Apricots - #10 cans 1 Choice. Blenhein. 96/122 Count. Unpeeled Halves in 400 Syrup. % dozen in case Beans. Cut green 1 #10 cans. “Extra Standard. Oregon Blue Lake. Long Cut. #5 sieve. 3} a dozen in case Beans. Wax 1 #10 cans a Standard. “Climber“ or equal. Lona Cuts % dozen in case Beets, Sliced m #10 cans m Fancy. Detroit Dark Red. (not more than 2%" in diameter). % dozen in case. 4 Corn 1_#10 cans 1 Fancy. Whole Kernel. Golden Cross. Bantam. % dozen in case Peach Halves s #10 cans 1 Choice. California Yellow Cling. 40/45 Count. Peeled.Halves in 400 SYEUD. % dozen in case. - vy—arw_ ** These items are cut and samples are necessary .. 41 .. DEARBORN PUBLIC SCHOOLS LUNCHROOM SALES REPORT SChOOl ........................................... Period Ending ___________ . . .......................... NO. FREE NO. TYPE ND. MILK ADULT BALE. x DATE LUNCHEB “A" 1. a 1" LUNCHRC/UM SIA‘LES: LUNOHEB ADUT‘J‘S' :AALE: JAQJSL Monday $ $ Tuesday Wednesday .1. Thursday - Y Friday ..__.______ ..-- Total ~ 5 3 2. KINDERGARTEN MILK: MILK cnaKIEs AMOUNT Monday Tuesday Wednesday Thursday Friday Total $———__._.. 3. MISCELLANEOUS SALES: . DATE EVENT AMOUNT g; Total $ 4. TOTAL CASH SALES: (This should equal yo‘ur deposits for the period) (1 + 2 +3) 5 5. REIMBURSEMENT TYPE “A” _ x {5 (NO. TYPE “A“) (REIMB. RATE) 6. TOTAL SALES FOR THE- PERIOD (4 + 5) $——____——_—__~.» ; , ‘1 CLERK”- I Send original cow to the _ Business, Office each,FridaxjimmoonjndnmthalasLdayroofltthalcndar month. Yellow-co; should be given to the lunchroom manager and the ‘blue copy retained for your files. 'DIH 134344! - 1&2 - DEARBORN PUBLIC SCHOOLS Imuchroon Bepartmont RECORD OF PURCHASES FROM WONDER BREAD Month of School 2# 2# 2# 20 oz ‘0 Ho rown rker LY. wm at Rye onder 8‘ Large ELY. Kai :- 1 Large“ - 43 - SEATEMENT 0F PURCHASES from THE BORDER COMPANY Month ending School Manager CREAMED DATE HOMO MILK STD. MILK CHOC BUTTER HALF & HEAVY COTTAGE BUTTE MILK CREAM. CHEESE - 44 .. LUNCHROOM DEPARTMENT DISTRIBUTION FORM SUBJECT DATE .9." o. L. 3mm m Fe. O -hs- BOARD OF EDUCATION - CITY OF DETROIT - DEPARTMENT OF PURCHASES Room 300 - 1354 BROADWAY Specifications covering the purchasing of fresh, canned and. «sandwich meat,-. sausage..and poultry. Effective.Septamber 1, 1955 Prepared by: Department of Purchases, ..A J.. Dininer, 31115;? Charles A. Matter, Director and. Department of Lunchrooms, Lawson A. Wiles, Divisional Director GENERAL BEEF SPECIFICATIONS Freshhbaaf.( ad or frozenjlahall be sound,-Holl-droascd.;split andp quartered-ho ...carcassas, orsound, wells-.tn‘lmzirholssala .mrkstcuts derived- i'ron such carcasses as-spseified. The. hoof. shall. bedlpmpa-rod and handled. .inaccordance with good. .come.mia1-.practico-and.sweating the requirementasccording .to ..each .mpoctivo- style, class. grads, ..state of refrigerationrsnd weight range specified. Beef fsron;‘hnlls.=-or..s.tags. or beef cuts whichhaya been excessively trimmed .inordar to- make. specified weights, or. are..sub-standard formany reasonscooming .to the. specification herein. shall be. excluded... Tm- hoof. shall. he. .of....good.color- normal to the grade, free of.-obJectionab1a odors, bruises, blood. clots, scores, mutilation, discoloration, other. detrimental. blemishes, .ragged-podges, - superficial appendagessnd other than slight cuts- or scores. The beef shall show. no evidence of defrosting, mfmezing,-freoserrburn, mishandling, or otlor deterioration or damage, shall be. in excellent condition: andvshall possess the quality and other characteristics. associated with the style, class, grade, and condition speCified to the time of delivery. Beef Ground Beef (25% fat) U.S. Graded Utility Shall be. composed of‘not more than 75% fresh, lean, U.S., Graded Utility or higho.r..bone-loss primal cuts, (chucks, ribs,v...full .loinsand .rounds...only), and not less- than 25% wallitrimod flanks, plates, bomlass. nave-ls», navel ends, or boneless. briskets, (no..shank mat.) from...good_,.. choice...or.-prino. grades. hoof. Shall. exclude- meat from heads... gnllats, tongues. and hearts. It shall. contain no, organs, glandsnorsddod. fat- The. meat shallbo free: from..serous-mnhrams, major. tendons, .cartilaga,..vdiscoloration.andbloody . ends, or sections. It shall have no- foreign odor, deterioration, or other damage, and contain no extenders... coloring agents, pmsamativoa or. added water. The ground meat. shall not have a fat content in excess of 25% by chemical analysis. (When analysis is required it shall be conducted in. accordance with the methods prescribed. by the Association 615' Official Agricultural Chemists The meat stall be ground twice - first through a plate with. holes 3/ " to 1-3/4" in diameter, and than through a plate having 3/16" holes. To be. packed. in 10,15 or 25 1b. polyethylene bags. All deliveries of less than 10# to be wrapped in moisture- ~resistant paper. -46- Specificationscovering the purchasing of fresh, .canned and. sandwich meat, sausage and poultry,.—.continued. PORK SPECIFICATIONS Bacon U.S. GRADE 1 Type A, dry sugar-cured, style 3, sliced, 14-16 per pound Grade 1 - Type A, style 3, grade 1 bacon shall.he produced from bellies meeting the material requirements prescribed.in government specifications 3.1. Shall have excellent conformationrand quality and adequate finish to produce a firm product.~ Shall he cured.and smoked as prescribed in.government specifications 3.3.1 and 3. 4. 1, respectively. The slab bacon.shall be properly derined formed by 3 .1 suitable means, and thoroughly chilled to facilitate slicing. . i . Slices shall be uniformly cut at right. angles to the long axis of the slab, eight to nine slices per’inch, unless otherwise. spec1fied. Slices shall range from 8 to 10 inches in lengthLand preportionately { . from l- l/# to 2- l/h inches in.width. Shall include all appropriate _ i1 center slices and may include brisket.and flank end.slices.in normal 3; proportions to the slab fromrmhich it was sliced. Slices shall be . well streaked with lean, and those showing heavy shoulder or.f1ank muscles, comb marks, hair roots, or other defects shall be excluded. Slices shall be intact except that part slices from the same bacon may be used on the basis of one piece to each.1/2- pound package as necessary to make exact weight. Slices shall be sound, cool (34°-70° F. ), dry, and otherwise in excellent condition.at the time of packaging, shipping, and final delivery. 4 . . ‘93-”.- \. a 3‘1..." Ham (Skinned, cured smoked) U.S. Grade 1 Shall.be standard commercial cut, well-trimmed and skinned, cured- and smoked hams, with the shank bones removed at any point in.or above the.hock Joint, but.not.beyond the stifly‘Joint,-uhich.are given a mild and thorough cure.and suitably smoked in accordance withgoodcomercial practice, and which meet the following requirements. The hams shall be free from bruises, bloody. and other discolorations, semi- loose, or frayed sections, am} and excessive .hair roots,.and possessing.excellent conformation, be relatively short, thick and plump, with a high. ratio of reasonably lean flesh in proportion to.fst andohona; the flesh shall be firm, fine in texture and show at leastsa moderate amount of marbling; the fat shall be practically white, except for'the smoked color, the skin shall be thin and smooth, free from hair, bruises, or other blemish, and practically free of hair roots. The skin and.underlying.fst.shsll be removed from the ham so .as to leave. a well rounded skin collar not exceeding:50 per.cent of the.area of the ham.lengthwise, measured from the juncture of its removal at the central portion of the butt end to the shank end of the ham. The skinned surface shall be smooth and the remaining fat sha11.be uniform in thickness averaging.not more than 1" over the skinned area, with the fat properly beveled at the butt end. The hams shall be closely trimmed, including removal \ - 47 - Specifications covering the purchasing of fresh, canned and sandwich meat, sausage and poultry, continued. PORK SPECIFICATIONS (Continued) Ham (Skinned, cured“ smoked) U.S. Grade 1 (Continued) of most of the pelvic fat and. loose‘tissue prior to'smoking; shall be properly faced, flanked and rounded at the butt end. The hams shall indicate thorough. but not excessive curing orsaltiness, shall be well smoked so that the outer surface, including the butt endwill be thoroughly sealed, reasonably dry, and...impregnated with smoke. .They shall. possess the typical characteristic appearance, aroma, flavor and. texture of skinnedsmokedhams of excellent quality, The hams shall range in weight from 12. to. 16, 16 to 18,.snd 18 to?!) lbs. each ..and .may be sweet pickled, cured, and smoked. .. Separate prices will .be stated in the -.bids for each weight range . -" Pork Susy . U.S. Grade 1 Same general specifications as bacon with the following addition: Shall be~95% lean blade mast, produced from the.upper leanwmuscle from the butt~end.of the shoulder, or a shouhder butt, cut in squares approximately 1/ " (by machine diner). Shall.be packaged in 10, 15 or 25 lb. polyethylene bags. All.delimeries less than 10 lbs. to be wrapped in.ooisture-resistant-paper. POULTRY SPECIFICATIONS Chickens. -. Eviscerated Shall be healthy, edible. chickens, which. have lacs slaughtered, plucked, dressed, chilledppacked, handled, anddelivered under modern sanitary conditions, and in accordance with good commercial practice. - Eviscerated - Shallbe prepared from dresseduchickens, the exterior of which has. beensinged, from which the. head, shanks at thehock. joint, crop,..windpipe., esophagus, entrails, gall bladder, lungs, kidneys, and. oil gland have been wholly removed. The carcassand. gihlets; (heart, liver, gizsard) shall be subjected to anodequate cleansing processand drained ;- the -gible-ts. shall be wrapped .in. non—abosrhent. paper. and, placed in the ..body. cavity. ‘ Shall bed-ediately chilled and kept. in a chilled. or frozen condition as specified, untildelivery. Shall .be of the weight range, after. evisceration, as may be specified in the invitation for bids. ~ - 48 - Specifications covering the purchasing of fresh, canned and sandwich meat, sausage and poultry, continued.‘ POULTRY SPECIFICATIONS (Continued) Turkeys, Eviscerated Young Toms 18 to 22 lb..average ggiggdal,- The product shall he prepared frnm turkeys which are free from evidence of disease-or any condition.which.wenld- render them unwholesome.. Birds showing emaciation or other evidence of poor condition.shall be excluded. Style 2 e Ready~to~cook whole turkeys shall be dressed turkeys (style 1) from which the headwshanks.at the hock joint, crop, oil gland, trachea, esophagus, entrails, reproductive.ergans, and.lungs have been removedo Protrnding pinfeathena and vestigial feathers shall be removed to within the tolerance allowed for the.specific.grade(see government.specificatiana: 3.5). Giblets (liver, heart, and.gizzard).shall.hewincludeda. and shall be properly trimmed.and washed. .Bile stained livers and excessively stained.or bloody gizzards shall be excluded. Bruises of.skin, flesh, and allmother.discolorations and . blemishes of the skin.shall not exceed the tolerances allowed- for the specific grade (see government specifications 3.5). The neck.Shall he removed at its juncture with the body and shall be included with the giblets. .The gall bladder shall be removed from the liver; the.perieardial sac from the heart, and the lining and contents from the gizzard.. Kidneys may be left in the birds. SUBJECT: FROM: TO DATE - kg - Approved Meat List 00 Department of School Lunchrooms 2 Principals, Schools Having Lunchrooms September 6, 1.955 ”The following. list includes all meat items to he. ordered by telephone for intermediate and high schools or by weekly requisition for elementary schools. All other meat items should be requisitioned separately. A. ,Beef 1. Ground beef *10, 15 or 25 1b. per-package 2. Beef Hearts, cut or whole 3. wldver, steer sliced #. Oxtails 5. Shank bones 6. Shank, fore 7. .Shoulder clod 8. Beef clods, Swiss steak, u to lb. 9. Short ribs 10. Sirloin Butt, boneless 11. Beef Stew, machine diced 1 inch pieces *10, 15 or 25 lb. per package 12. Beef Suey, machine diced, 1/2 inch.pieees . .*10, 15 or 25 lb. per package 13. Bust, steer, kidney 14}. Beef tongue, fresh 15. Beef tongue, sweet pickled 16. Beef tongue, smoked, 3 lb. and up B. Pork 1. Bacon (lh.to.16slices per 1b.) 2. Boston Butts 3. Pork Chops, loin, 4 to 1b., bone in. ~#. Cottage Butt, ,smoked and ground 5. Ham, fresh, 10-12 lbs. or 12- -1H lbs. 6. Ham., smoked, 12- -16 lbs., 16- 18 lbs. or518320-1b8. 7. Lard, 1 1b., 4 lb., 50 or 100 lb- container ' 8. Salt Pork. 9. Pork Susy, machine diced, 1/2 inch pieces *10, 15 or 25 lb. per package 10. Shoulder, picnics, bone in * Special schools only may order less than 10 lbs. -50- SUBJECT: Approved Meat List, Page 2 FROM :1 b“ +3 to 00 Department of School Lunchrooms Principals, Schools Having Lunchrooms 00 September 6, 1955 Veal Chops, rib, approximately 4 oz. each Veal Stew, machine diced, 1 inch pieces, *10, 15 or 25 lb. per package Veal Suey, machine diced, 1/2 inch pieces, *10, 15 or 25 lb. per package Veal Heart Veal Leg, 16-22 1b. each Veal shoulder, boned, rolled, tied 6-12 lbs. Veal shoulder, bone in NH 90 O \lmU'lk' U) 0 O 0 9 IE? IS lamb.ch0ps, rib, approximately 5 to 1b° .Lamg.leg, 6-8 lbs- each _ Lamb shoulder, boned, rolled, tied 4-6 lb. .Lamb stew, shoulder, machine cut 1 inch pieces, *12, 15 or 25 lb. per package 0990 tiuhbH ,Sausage and Sandwich Meats 1. .Bologna,.large, 6-8 lb. unsliced or sliced 16 to 1h. 2. Dutch loaf, 5 lb. unsliced or sliced 10 to 12 to lb. 3. Fiesta.loaf, 4-1/2 to 5 1b. unsliced.or sliced 14-16 per lb. 4. Honey.1oaf,5 lb. unsliced or sliced 14- 16 to 1b. 5. Imitation Chicken leaf, 6 lb. cans unsliced, or sliced 16 tq.1b. 6. Ram, New York, 6- 8 1b. unsliced or sliced 16 to 1b. 7. Ham, Spiced, 6 lb. cans unsliced or sliced 18-20 to lb. 8. “laversausage 4- -l/2 to 5 lb. unslic.ed fresh or smoked 9. Sausage, pork, fresh, 8 to 1b. 10. ,Sausage, pork, fresh, 16 to 1b. 11.- Sausage, pork_, fresh, bulk 12. Sausage, pork, smoked, 8 to lb. . l3. >Salami, 4- 4- -1/2 lb. unsliced or sliced 16 to 1b. 14. Veal loaf 4- 4- -l/2 lb. unsliced or sliced 10-12 to 1b° 15. Viennas, 8 to 1b. approximately 5-1/2 inches long Egg; (all fowl must be requisitioned) 1. Chicken, stewing hens, 4 to 5 1b. 2. Chicken breasts 3. Chicken thighs and legs ha . u. . Turkey, frozen, eviscerated.18-22 1b. average FRUITS AND VEGETABLES 1955 ~1956 Following is the list of available fruits amp eagatables. ~Hhen.possible order in bushel or case lots.“ Bist items alphabetically. The season for some items will wary according to weather conditions in growing-areas. ITEM - - ‘ UNIT OF PURCHASE COUNT OR WEIGHT SEASON REMARKS Apples. Salad Bu. — Lb. 42=45 lb./bu. Sept.-Msy 3 or u = lb. Apples, Cooking Bu. - Lb. 42-45 1b./bu. Sept.-May .Apples, Baking Bu. - Lb. 40-42 1b./bu. Sept.-Jan. Apples, eating, counter, local Bu. - Lb. 40-42 lb./bu. Sept.-Jan Apples, eating, counter, shipped in Box - Lb. 113-125/box Dec. -June Asparagus, local Dos. - Bunch 40 oz. bunch ,, May- -June Asparagus, shipped in Case - Bunch 3O lb./cs-40»a£.bunch April-June- Avacado Box - Each l6-20/box " Oct. -June Bananas Box - Lb. 35 lb./box Sept.-June 3 or 4 3 1b. Beans, green Bu. or hmpr.,Lb. 25 lb./bu. or hamper Sept.-June Beans, wax _ Bu. or hmpr.,Lb. 25 1b./bu. or hamper Sept.-June Beets, clip top, ch (cld)Bu. - Lb. 5O lb./bu. Sept.-Dec. Beets,.clip top, shipped . in (new) Dec. -June Beets, bunch CaSe - Bunch 36 bunch/case Sept.-June Broccoli, local Bu. ~ Bunch l8.bunch/bu. Sept.-Oct. 1% and 2% lb. bun. Broccoli, shipped in Case - BUnch 24-28 bunch/case Oct. -May Cabbage, local {old} Bu. - Lb. 5O lb./bu. .Sept.-Dec. Cabbage, shipped in (new) Bu. - Lb. 45 1b./bu. Dec. -June Cabbage, red Bu. - Lb. 50 lb./bu. Sept.-April a Cantaloupe Bu. - Each l4/bu. - Sept.-Oct. 1 melon -,3 lbs. Carrots, clip top Bu. - Lb. 50 1b.¢bu. Sept.-June _ Cauliflower, local Bu. - Each lB/bu. Sept.-Oot. l.hd.-2% - 3 lbs. Cauliflower, shipped in Case - E-ch lQ/case Nov. -June x Celery, Pascal Case - Stalk 5 doz./case Sept.-June l stlk.-2:2§ lbs. Celery, Cabbage BU. - .Lb. 40-45 lb./bU. Sept.-Feb. l stlk.-2§-3 lbs- Corn, sweet Bag - Lb. 5O lb./bu. Sept.-Oct. " Cucumbers Bu. - Lb. 5O 1b./bu. Sept.-June 1-9 on ke= 12 oz. I -52... ITEM Egg Plant Endive Escarole Grapefruit Grapes, Concord (Extended Lunch) Grapes, green Thompson, seedless Grapes, red, Malaga or Tokay Greens, Mustard or Turnip Lemons Lettuce, head Lettuce, leaf, local Lettuce, leaf, shipped in Lettuce, Romaine Onions, dry Onions, green Oranges Parsley Parsnips Peaches Pears, local Pears, shipped in Peppers, green Pineapple Potatoes,U.S.#l Michigan Potatoes, sweet Plums, prune Radishes Rhubarb, hot-house Rhubarb, out-door Rutabaga UNIT OF PURCHASE Bu. - Lb. Bu. - Lb. Bu. - Lb. Case, % case,Lb. Peck basket Lug - Lb. Lug - Lb. Bu. - Lb. Case, % case,Lb. Case -’ Lb. Basket Basket Bu. - Lb. 50 lb lag-10 Lb. Bunch ‘ Case, % case,Lb. Bunch Bu. - Lb. Bu. .. Lb. Bu. - Lb. Box - Lb. Bu. - Lb. Case - Each 50-100 lb. Bag Hamper - Lb. % Bu. - Ll. Bu. Bunch 5 1b. Box is»... c Bu. Lb. COUNT 0R WEIGHT 20-24/30 lb. bu. 17 lb./bu. 17 lb./bu. 64/case 25 lb./1ug 25 lb./1ug l7 lb./bu. 300/case 48 or 60/case 15 lb- basket 10 lb. basket 17 lb./bu. 176 or 200/case 50 lb./bu. 5o 1b./bu. 45 lb./bu. l35/box 25—30/bu. 9-12/case 45 lb./hamper 25 lb./ha1f bu. a CA J bunch/bu. lb./hu. kn C SEASON- Sept--June_ -June Sept. Sept. Oct. Sept. Sept. Oct- Sept. Sept . Sept. ,Sept. Nov. Sept. Sept. septa Sept. Sept. Nov. Sept. .Sept. Nov. Sept. Jan. Sept. Sept. Sept. Sept. Jan. April Oct. -0ct. -April -Oct. -Oct. -May -June -June —June ”()Cto __ -Jufie -0ct. -June -June -June -June ..May -0ct. “Nov. -May -June -June -June -Mareb. -Oct. ~June -March ~June cm§ — one = approx. 1 4 lemons Z 1 1b. l-l% 1b./hd. 12% 2 1 lb. 3-5 = 1 lb. 3=llb. 5-7 3 1 lb. 3-5 - 1 1b -53.. Hams moubmoe masons. moddoeood mocmmo. woodman masons. HamHHmD monome. mooooe es >008: mncmmo. mosses. ficwwoc maemteosspom emomoepoom eosmnoom. Hoomp eoamnoom. soomowm aosmaoom. dwbolswomboo ecebwom. credo ZmdoHSmHoo dzHe ow wdwombmm we. a me. n mo. u me. n we. I mmww WC" ammo u H HG. be. HG. be. HI—UO Dd. ammo. M comm.be. mmww w:. m 06 Ho Ho. m on Ho we. me. n or. wok mox be. moo: 00:26 02 ZHHQme H<-Hm He.\ec. mo Hd.\ee. mo He.\ec. mo He.\ec. Wm-eo mo He.\ec. wm-so mm oe.\w as. wm-eo Hm oe m: on.\ommo Hmo Hmo mxdobooo bobow mo He.\ec. mm>moz wmzbmmm. mood.cm:bm one. uzmeob ond.azmeoo wood.nboo. moon.u3msoe mood.uzo<. Sow shone a. eon. -obs. aw n H He. w... mode.-ond. one. laser can. laces one. :zbw mooa.n00d. m0uwo we. woo: -514- FISH AND OYSTERS TABULATION BLANK Codfish fillets, smoked Haddock fillets Ocean Perch (6-8 to lb.) Perch fillets Pickerel fillets Trout fillets Whitefish fillets Halibut steak Salmon steak Fillet of sole Codfish fillets Codfish, boxed, Mother Ann Finnan Haddie, Jumbo smoked Clams, fresh Oysters, standard Shrimp, large, (15-20) medium, (21-25) small, (26-30) lb. lb. lb. lb. Week of Fresh Frozen l9 lb. lb. lb. lb. lb. lb. lb. lb. lb. dozen gallon lb. lb. lbo qtli, BOARD OF IDUCATION r—r... a: b: '- PRICE LIST FRUITS AND VEGETABLES DETROIT, MICHIGAN FOR WEEK BEGINNING , 19,- ITEM PRICE lTEM PRICE Apples, Eating, Salad, No. I 2%” Bu. L_b. Lemons, RB Size 300 Case V2Cs. Lb. Jonathon, Moclm‘osh, Weolthies California Apples, Cooking, No. I 2‘ ” Bu. ~_Lb Lettuce, Head A-I Cal. Case Lb. Weelthies, Speys, Greenings' Size 60, 48. 36 Mich. Apples,>wB_qkirlg_,wN_o_._I‘_II#3" “135*--296”;_ _BU Box" Lbj Lettuce, Leaf, IC’-lb.—I5-Ib. baskets Bski. Lb. Kings, Romes, Wolf River Mich. Ohio Ind. Apples, Eating, Fancy 113 I25 - _B-ox_w BUS. , _ Lb. Onions, US No. I, Medium Size 50 lb. Bog IO-lb. Delicious Jonolhon Winesop Michigan Western Texas ' Asparagus, Michigan I0” (IO oz.) C5. D2. - Bunch Green Onions, Shallots Bunch Asparagus, Calif. X-Foncy (40 oz.) AV°_C°d°e5'_39_ 3.5-30 Box Each Oranges, RB I76 200 Col. Case 'ACs. Lb. I Navel, Valencia Bononos 35 Ib._/Box Stem Box Lb. Begun, Siringless, Green, Fancy _ Hpr. Lb. Dorsley Bunch ”Valentines,” ”Bountiful” 28 lb. L Beans, Sirilgless, Wax, Fancy 28 lb. Hpr Lb. -_ro ; :, Large, Washed Bu. Lb. Beets—Clip Tops, 50 lb. Bu. Lb. Pears, Local, Western I35’s Bu. Box Lb. Local, Western, Old, New Bartlett D’Aniou Fancy No. I ' Beets,_ Bunched, 36’s “_ Cs. Bu. Bupc_h Peppers, Green, Sweet, Medium 'Bu. Lb. Calif. Mich. Texas Calif. Wonders, Bull Nose Broccoli Cs. Bu. Bunch Potatoes, US No. I, Size A, I00 lb. Bag Locol I8’s California 24’s, 28’s Maine, Michigan Sand Grown Brussel Sprouts Drum“ Lb. Medium Size Cabbage Local Old 50 lb. Bu. Bog Lb. Potatoes, Sweet Yellow Yams, No. I Hpr. Lb. New Round Western Louisiana Puerto Ricons 45 lb. Cabbage, Red Bu“ Lb. Radishes, Medium, Washed Bu. Cs. Bnch. Hot House Outdoor Carrots, Clip Tops, Washed 50 lb. Bu. Bag Lb. Rhubarb, Hot House Choice Box Lb. Local Texos Old, New Outdoor, Fancy 5 lb. Carrots, New, Bunched Case Bnch. Rufobagos 50 lb. Bu. Bag Lb. Local Calif. 72’s, 50’s I Plain Waxed Cauliflower, Fancy, Snowball Case Ea. Size 12 Celery, Extra Jumbo, Trimmed, Mich. Case Stalk Spinach, Local Bu. Lb. Unirimmed Florida 6’5, 5’5, 3’5 Arkansas, Texas 18 "9., Virginia Celery Cabbage 16’s Bu. Lb. Squash, Hubbard Bu. Lb. Celery, Pascal, 2, 2V2 Dz. Cs Stalk Squash, Medium Size 36-40 Bu. Lb. Calif. Flo. Mich. Pepper, ltolion Cucumbers, Fancy, Medium OD Bu. Lb. Squash, Medium Size 36-40 Bu. Lb. Fancy Hot House Sweet Potato, Summer Eggplant Local 20’s Bu. Lb, Tongerines, RB Case Vle. Lb. Southern 20 24 26 28 30 36 Size I20-I50 Endive Bleached Bu. Lb. Tomatoes—Michigan Pinks Bx. léBu. Pk. Lb. Local California Repocks, 35’: I0 lb. box Grapefruit RB Size 64 MS. Case V2Cs., Lb. Turnips, White, Washed Bu. Lb. Calif. Florida Texas Grapes, Maloga, Almeria Lug. Lb. Olivefle Grapes, Tokay, Emperor lug. Lb. ' Thompson Seedless This bid Is To be signed and returned to Room 300, I354 Broadway, Friday Where more than one specification appears, on any commodity, the vendor will draw a line through the specification that will‘ not be supplied. All changes In, or additions to, the above specifications mus! be noted hereon. Form 7097—10o54—IM—AR—63-OL VENDOR . .v , MANAGER'S DAILY RECORD OF LUNCHROOM OPERATION 195 EXPLANATION REQUISITION NUMBE ‘- 10 ‘ _ -so.— - ._ Im-pwo‘ .—-. v.1» .—,_.—.__ DOOL .mmm>0u_n_2m k0 ...mOU x’...‘ .3... . - --f‘ mum—022..» mum... Om >m m m mmm IUh Dm>mmm mum—232 ...—(FOL. ’MONTH OF mUZmDZD> mmmDZ az< 953mm 1m: az< Ems. UF