3.20 Pricing Food and Non-Food Items
Category: UWHC Departmental Policy
Policy Number: 3.20
Effective Date: September 7, 2005
Version: Revision: April 2014
Manual: Culinary Services
Section: Production (Culinary Services)
To establish guidelines for charging departments or patient units for food and non-food products.
Program Assistant will be responsible for pricing all food requisitions for food and non-food
supplies. The purchasing agent supervisor will forward the forms to UWHC Fiscal Affairs within
Weekly Produce Sheet
Menu Item Cost Summary
Administrative Policy and Procedure 3.11 "Food Procurement for Patient Therapy Programs"
IV. FORMS USED
Request for Food to Storeroom (UWH #51)
A. Program Assistant will be responsible for pricing items on Form 51's weekly.
B. Food items are priced according to the cost. The cost is derived from the packing slip,
weekly produce sheet, and invoices with the addition of a 20% charge per line item.
C. The purchasing agent supervisor will be responsible for forwarding Form 51's to accounting
at WARF within two weeks.
D. Purchasing agent supervisor is responsible for maintaining electronic copies of all Form
Culinary Services and Clinical Nutrition Services
Director of Culinary and Nutrition Services