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Pricing Food and Non-Food Items (3.20)

Pricing Food and Non-Food Items (3.20) - Policies, Administrative, UWHC, Department Specific, Culinary Services, Production

3.20


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)


I. PURPOSE

To establish guidelines for charging departments or patient units for food and non-food products.

II. POLICY

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
two weeks.

III. REFERENCES

Weekly Produce Sheet
Invoices
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)

V. PROCEDURES
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
51's.
VI. COORDINATION

Culinary Services and Clinical Nutrition Services

SIGNED BY:

Director of Culinary and Nutrition Services