A concise description of the quality, size, weight, and quantity etc of a particular item is described in a standard purchase specification. The specification is determined by the management after a lot of consideration. For making the specification, the menu, pricing, portion size, desired food cost are considered.

Objectives: 

a) Buying standard: For each item to be purchased a buying standard is established by the management.

b) Written Order: The supplier is informed in writing precisely what the management requires to purchase. 

c) Price: The price of the item is settled along with the purchase specification of the item. 

d) Receiving Department: The department is supplied with the copy of purchase specification that he knows what quality to be accepted. 

e) Quality of Finished Product: The right quality of item will ensure the right quality of finished product. 

f) Chef’s Performance: If chef is supplied the standard raw material then, for any complaint, he cannot blame the purchase department for providing substandard raw material.