Running head: PURCHASING ASSIGNMENT

Purchasing Assignment
Jemima Collins
Jessica Gunther
NTRS 414A
Fall Quarter 2014
California State University, Los Angeles

PURCHASING ASSIGNMENT

2
Write Up

Our assignment was designed for a drug and alcohol rehabilitation hospital. When
creating our purchasing order, we considered many points, discussed below.
Whether to purchase foods individually portioned or in bulk:
Examples include cereal, syrup, pudding cups, and beverages. Purchasing
individual portions of these items made calculations easier regarding how much to
order. It also seemed that it would be easier to use in the foodservice setting and
save time that would normally be spent on portioning.
Whether to purchase fresh or frozen versions of food:
Examples include meats, breads, desserts, and produce. This was mostly decided
based on what was available. Purchasing frozen items is convenient because they
will last longer than their fresh counterparts and some items that would otherwise
be out of season can be found (for us, blueberries).
What level of quality of food to purchase:
Examples include produce and meats. Most of these considerations were decided
based on what the food would be used for. Fruit to be eaten whole and on its own
should be fresh and of high quality. Fruit to be used as part of a larger recipe can
be frozen or canned without compromising the integrity of the dish. For example,
we ordered fresh whole fancy grade oranges as they were to be eaten as is, while
we felt that canned mandarin oranges in a Chinese salad and frozen blueberries
for a yogurt parfait would suffice.
What foods are available:

PURCHASING ASSIGNMENT

Examples include produce (seasonality), desserts, and very specific foods. When
we could not find satisfactory products, we had to adjust our menu. For instance,
specific salad dressings like plum balsamic had to be replaced, as they were not
available. Other foods, like rice pudding and olive bread were changed, as the
versions we found of them did not seem of adequate quality.
In what condition foods arrive:
Examples include lettuce heads versus pre-washed, cut lettuce and sliced almonds
versus whole almonds. Purchasing foods further along in the preparation process
reduces labor cost, level of skill required of employees, preparation time, and
waste. That said, it does increase cost of products. We preferred more prepared
foods because it made calculations regarding how much to order easier as we did
not have to consider edible portion. There were only a few items we ordered for
which edible portion was a factor. These were basil, red tomatoes, and Roma
tomatoes. Calculating edible portion was not difficult, but would have been very
time consuming if necessary for many products.
Whether to purchase pre-made dishes or each individual ingredient:
Examples include meat entres, soups, and salads. We purchased individual
ingredients for the Chinese and Caprese salads, but a kit for the Caesar salad.
Similarly, we purchased ready-made tortilla soup, oven-fried chicken, and BBQ
ribs instead of breaking down each recipe. We purchased these ready-made
products when available as it made calculations easier and saved time. Individual
ingredients were purchased when we could not find ready-made products.

PURCHASING ASSIGNMENT

Ready-made dishes would also be helpful in the foodservice setting, as it would

reduce meal preparation, although it would again increase cost.
Delivery times and days:
Delivery times had to be decided upon taking into consideration meal times. We
set breakfast from 6:00 am to 9:00 am, lunch from 11:00 am to 2:00 pm, and
dinner from 5:00 pm to 8:00 pm. Meal times are long because, at a rehabilitation
facility, meals are not delivered. Instead, patients are free to enter the cafeteria
and eat at any point within the designated mealtime. This means there are few
breaks between meals throughout the day so we set most delivery times early,
between 4:00 am and 5:00 am. To make sure no two groups were delivered in the
same time frame, two categories are to be delivered in a 9:30 am to 10:30 am
window, on separate days. By spreading out the deliveries, the foodservice
operation would only need one receiving manager on shift at any given time.
How much of each entre to order:
These decisions were based solely on assumption and our own food preferences.
For example, we assumed only fifty servings of the Mahi-Mahi entre would be
ordered versus two hundred servings of the Beef and Broccoli entre.

This

assumption was made because some people really dislike fish. Other assumptions
included that BBQ ribs would be slightly more popular than oven-fried chicken,
chicken pesto would be more popular than a Panini, and chicken tacos would be
more popular than a turkey burger.
This assignment taught us how many moving parts need to be considered to create a welloiled machine.

PURCHASING ASSIGNMENT

5
Two-Day Menu

Day 1

Day 2

Breakfast

Lunch

Dinner

Whole orange

Tomato soup

Chicken noodle soup

Cheerios

Spinach salad with

strawberries and
almonds and an Italian
dressing

Chinese salad in a
sesame ginger dressing

French toast with pork

breakfast links

Prosciutto and brie

Panini on Ciabatta

Beef and broccoli with

steamed white rice

Blueberry muffin

OR

OR

Apple Juice

Chicken pesto with

fusilli

Sesame crusted mahimahi with angel hair

pasta

Roasted carrots

Grilled pineapple spears

Breadstick

French roll

Chocolate mousse cake

Butterscotch pudding

Lemonade

Coconut water

Whole Bartlett pear

Tortilla soup

Butternut squash soup

Shredded Wheat Cereal

Caprese salad

Caesar salad

Yogurt parfait with

honey granola and
blueberries

Chicken tacos with

lettuce, cheese, and
Pico de Gallo

BBQ Ribs with a baked

potato topped with
cheddar cheese

Butter croissant

OR

OR

Orange juice

Turkey burger on a
whole wheat bun

Oven fried chicken with

cheese scalloped
potatoes

Coleslaw

Sauted spinach

Corn bread

Garlic bread

Cheesecake

Carrot cake

Horchata

Sweet tea

PURCHASING ASSIGNMENT
Quantities and Calculations for Two-Day Menu
Day 1
Whole Orange (250 servings)
1 orange per serving x 250 people = 250 oranges
Cheerios (250 servings)
1 single serve bowl per serving x 250 people = 250 single serve bowls
French Toast (250 servings)
French toast bread (2 slices per serving) x 250 people = 500 slices
Maple syrup (1.5-ounce serving) x 250 people = 375 ounces
Breakfast Sausage (pork sausage link)
(2 links per serving) x 250 = 500 links
Blueberry Muffin (250 servings)
1 muffin per serving x 250 people = 250 muffins
Apple Juice (250 servings)
8-ounce serving x 250 people = 2000 ounces
Tomato Soup (250 servings)
8-ounce cup of soup per serving x 250 people = 2000 ounces
Spinach Salad (250 servings)
Spinach (8-ounce serving) x 250 people = 2000 ounces
Strawberries, sliced (2-ounce serving) x 250 people = 500 ounces
Almonds, sliced (2-ounce serving) x 250 people = 500 ounces
Italian dressing (1-ounce serving) x 250 people = 250 ounces
Prosciutto and Brie Panini (100 servings)

PURCHASING ASSIGNMENT
Prosciutto (4-ounce serving) x 100 people = 100 ounces
Brie (5-ounce serving) x 100 people = 500 ounces
Ciabatta (1 roll per serving) x 100 people = 100 rolls
Chicken Pesto with Fusilli (150 servings)
1 Chicken Breasts (5-ounce serving) x 150 people = 750 ounces
Pesto sauce (4-ounce serving) x 150 people = 600 ounces
Fusilli (8-ounce serving) x 150 people = 1200 ounces
Roasted Carrots (250 servings)
Carrot coins (8-ounce serving) x 250 people = 2000 ounces
Breadstick (250 servings)
1 breadstick per serving x 250 people = 250 breadsticks
Chocolate Mousse Cake (250 servings)
1 slice per serving x 250 people = 250 slices
Lemonade (250 servings)
8-ounce serving x 250 people = 2000 ounces
Chicken noodle soup (250 servings)
8-ounce cup of soup per serving x 250 people = 2000 ounces
Chinese Salad (250 servings)
Romaine Lettuce, bagged (6-ounce serving) x 250 people = 1500 ounces
Red cabbage, shredded (2-ounce serving) x 250 people = 500 ounces
Green onions (2-ounce serving) x 250 people = 500 ounces
Chow mein noodles (2-ounce serving) x 250 people = 500 ounces
Almonds, sliced (2-ounce serving) x 250 people = 500 ounces

PURCHASING ASSIGNMENT
Mandarin oranges, canned (2-ounce serving) x 250 people = 500 ounces
Asian sesame ginger dressing (1-ounce serving) x 250 people = 250 ounces
Beef and Broccoli with Steamed White Rice (200 servings)
Beef-top sirloin, sliced (6-ounce serving) x 200 people = 1200 ounces
Teriyaki sauce (2-ounce serving) x 200 people = 400 ounces
Broccoli, florets (2-ounce serving) x 200 people = 400 ounces
Steamed white rice (4-ounce serving) x 200 people = 800 ounces
Sesame Crusted Mahi-mahi with Angel Hair Pasta (50 servings)
Mahi-mahi (6-ounce serving) x 50 people = 300 ounces
Sesame seeds (3-ounce serving) x 50 people = 150 ounces
Angel hair pasta (8-ounce serving) x 50 people = 400 ounces
Grilled Pineapple Spears (250 servings)
4-ounce serving x 250 people = 1000 ounces
French Roll (250 servings)
1 roll per serving x 250 people = 250 rolls
Butterscotch Pudding (250 servings)
1 cup (3.5-ounces) per serving x 250 people = 250 cups/875 ounces
Coconut Water (250 servings)
1 can per serving (12-ounces) x 250 people = 250 cans/3000 ounces
Day 2
Whole Pear (250 servings)
1 pear per serving x 250 people = 250 pears
Grape Nut Cereal (250 servings)

PURCHASING ASSIGNMENT

1 single serve bowl per serving x 250 people = 250 single serve bowls
Yogurt Parfait (250 servings)
Vanilla yogurt (8-ounce serving) x 250 people= 2000 ounces
Honey nut granola (4-ounce serving) x 250 people = 1000 ounces
Blueberries, frozen (4-ounce serving) x 250 people = 1000 ounces
Butter Croissants-mini (250 servings)
1 croissant-mini per serving x 250 people = 250 croissants
Orange Juice (250 servings)
8-ounces per serving x 250 people = 2000 ounces
Tortilla Soup (250 servings)
8-ounce cup of soup per serving x 250 people = 2000 ounces
Caprese Salad (250 servings)
Roma tomatoes (2-ounce serving) x 250 people = 500 oz/16oz= 31.3lb (EP); 31.3/0.9
yield= 34.7 lbs to purchase
Mozzarella cheese (2-ounce serving) x 250 people = 500 ounces
Basil (0.5-ounce serving) x 250 people = 125 oz/16oz= 7.8lb (EP); 7.8/0.5 yield= 15.6 lbs
to purchase
Balsamic vinegar (1-ounce serving) x 250 people = 250 ounces
Chicken Tacos (150 servings)
Corn tortillas (2 tacos per serving) x 1 tortilla per taco x 150 servings = 300 tortillas
Chicken, seasoned (5-ounce serving) x 150 servings = 750 ounces
Mexican cheese (2-ounce serving) x 150 servings = 300 ounces
Shredded lettuce (2-ounce serving) x 150 servings = 300 ounces

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Pico de Gallo (2-ounce serving) x 150 servings = 300 ounces
Turkey Burger (100 servings)
Turkey patty (1 patty per serving) x 100 people = 100 patties
Lettuce (1-ounce per serving) x 100 people = 100 ounces
Tomato-red (1-ounce per serving) x 100 people = 100 oz/16oz= 6.3lb (EP); 6.3/0.8
yield= 7.9 lbs to purchase
Onion (1-ounce per serving) x 100 servings = 100 ounces
Hamburger buns (1 bun per serving) x 100 people = 100 buns
Coleslaw (250 servings)
4-ounce serving x 250 people = 1000 ounces
Cornbread (250 servings)
1 slice per serving x 250 people = 250 slices
Cheesecake (250 servings)
1 slice per serving x 250 people = 250 slices
Horchata (250 servings)
8-ounce serving x 250 people = 2000 ounces
Butternut Squash Soup (250 servings)
8-ounce cup of soup per serving x 250 people = 2000 ounces
Caesar Salad (250 servings)
8-ounce serving x 250 people = 2000 ounces
BBQ Ribs with a Baked Potato (150 servings)
Rib patty with BBQ sauce (4-ounce serving) x 150 = 600 ounces
Potato (1 potato per serving) x 150 people = 150 potatoes

10

PURCHASING ASSIGNMENT
Cheddar cheese (2-ounce serving) x 150 servings = 300 ounces
Oven Fried Chicken with Cheese Scalloped Potatoes (100 servings)
Chicken (4-ounce serving) x 100 people = 400 ounces
Scalloped Potatoes (8-ounce serving) x 100 people = 800 ounces
Sauted Spinach (250 servings)
Spinach (8-ounce serving) x 250 people = 2000 ounces
Garlic (1-ounce serving) x 250 people = 250 ounces
Garlic Bread (250 servings)
1 slice per serving x 250 people = 250 slices
Carrot Cake (250 servings)
1 slice per serving x 250 people = 250 slices
Sweet Tea (250 servings)
8-ounces per serving x 250 people = 2000 ounces

11

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12
Specifications

Meat, Poultry, Fish

Delivery: Monday and Thursday, 4:00-5:00am
BOE= Brand or Equivalent
All meat, poultry, and fish must be delivered and stored at 33-40 F.
Item Quantity
#

Item

Specification

1 case

Prosciutto

Ham prosciutto, boneless, domestic, fresh; Parma,

BOE; Case 1/7 lb (avg) packs.

3 cases

Chicken
breasts

Chicken breast, boneless, skinless, fresh; Case 2/10 lb

packs.

7 cases

Beef Loin

USDA grade Choice; Beef steak, top sirloin (coulotte)

boneless; IMPS # 1184D; Case 32/6 oz. steaks.

2 cases

Mahi-mahi

Boneless skinless mahi-mahi fillets, 4 oz., individually

packaged; Case 1/10 lb box.

2 cases

Shredded
Chicken

Shredded chicken breast, taco seasoning; Case 4/5 lb

packs.

2 cases

Turkey
patty

Turkey burger patty, flame broiled; AdvancePierre

Foods, BOE; Case 90/2.5 oz. patties.

3 cases

Breaded
chicken
breast

Chicken breast, breaded Southern style, fully cooked,

oven fried; Brakebush, BOE; Case 40/4 oz. breasts.

Unit
Cost

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13

Dairy, Eggs
Delivery: Wednesday, 9:30-10:30am
BOE= Brand or Equivalent
All dairy and eggs must be delivered and stored at 33-40 F.
Item
#

Quantity

Item

Specification

8 cases

Brie cheese 60% Cream, French, imported; Fleurs French, BOE;

Case 2/2.2 lb wheels.

11 cases

Vanilla
yogurt

Vanilla yogurt; Dannon All Natural; Case 6/32 oz.

tubs.

4 cases

Mozzarella
cheese

Fresh, cryovac logs, sealed, 54% moisture; Case 8/1

lb logs.

2 cases

Shredded
cheese

Blend, Mexican, 3 cheese (Sharp Cheddar, Colby,

Monterey Jack) fancy shredded; Case 4/5 lb bags.

Unit
Cost

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14

Produce
Delivery: Tuesday and Friday, 4:00-5:00am
All produce must be delivered at 33-40 F.
Item
#

Quantity

Item

Specification

2 cases

Oranges,
navel

Whole, fancy grade, small; Case 1/138 count; Store

at 41-42 F.

25 cases

Spinach

Spinach triple-washed, ready-set-serve; Case 4/2.5

lb bags; Store at 34-36 F.

4 cases

Strawberries Strawberries, sliced; Case 2/5 lb crates; Store at 3238 F.

13 cases

Carrots

Carrots, coin-cut; Ready to serve; Case 2/5 lb bags;

Store at 34-36 F.

8 cases

Romaine
lettuce

Romaine, chopped, ready to serve; Case 6/2 lb

bags; Store at 41-42 F.

7 cases

Red
cabbage

Cabbage, red, shredded; Case 1/5 lb bag. Store at

34-36 F.

4 cases

Green
onions

Green onions, clipped, rootless; Case 4/2 lb bags;

Store at 34-36 F.

3 cases

Broccoli

Broccoli, florets, bite-sized, ready to eat; Case 4/3

lb bags; Store at 33-34F.

3 cases

Pears

Bartlett pears, whole, sweet; Case 1/110 count

crate; Store at 33-34F.

10

4 cases

Roma
Tomatoes

Tomato, roma, small (7x7), 90% yield; Case 1/10 lb

crate; Store at 55-60F.

11

16 cases

Basil

Basil, fresh; Case 1/1 lb bag; Store at 45-50F.

12

1 case

Green Leaf
Lettuce

Ready-set-serve washed and trimmed green leaf

lettuce, US No 1 Grade; Case 2/5 lb bags; Store at
34-38 F.

13

1 case

Red
Tomatoes

Tomatoes, red, vine ripe, 80% yield; Case 1/15 lb

box; Store at 55-60 F.

14

1 case

Onion

yellow sliced onions, whole centers; Case 2/5 lb

Unit
Cost

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15
crates; Store at 34-36 F.

15

7 cases

Coleslaw

Coleslaw kit (cabbage, carrots, red cabbage) with

dressing (separate container); Case 2/5 lb bag; Net
weight with dressing: 14 lb; Store at 34-36 F.

16

13 case

Caesar salad Kit Caesar salad; includes romaine lettuce, creamy

Caesar dressing, garlic parmesan croutons, and
shredded parmesan cheese; Case 1/10 lb bag; Store
at 34-36 F.

17

2 cases

Potato

Idaho Russet potato, wrapped in foil, US No. 1

Grade; Case 1/100 count crate; Store at 45-50 F.

18

4 cases

Pineapple

Pre-cut pineapple spears, 4-5; Case 1/24 lb box

(produces 67 half-cup servings); Store at 34-36 F.

19

1 case

Shredded
lettuce

Shredded iceberg lettuce, pieces; Case 4/5 lb

bags; Store at 34-36 F.

20

1 case

Garlic

Peeled garlic; Case 4/5 lb packs; Store at 34-36 F.

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16

Frozen Foods
Delivery: Saturday, 4:00-5:00am
BOE= Brand or equivalent
All frozen foods must be stored and delivered at 32 F or below.
Item
#

Quantity

Item

Specification

2 cases

Breakfast
sausage
links

Skinless breakfast pork sausage links; Case 1/10 lb

box.

7 cases

French toast

French toast, thick cinnamon whirl, whole grain;

Aunt Jemima, BOE; Case 72/2.43 oz. slices.

4 cases

Cheesecake

10 NY style cheesecake, 16 slices; Sara Lee,

BOE; Case 4/74 oz. cakes.

9 cases

Chocolate
mousse cake

10 chocolate mousse cake, 14 slices; Bubbles,

BOE; Case 2 cakes.

11 cases

Tortilla soup Mexicali Tortilla Soup; Campbells Signature,

BOE; Case 1/0.75 lb tray.

3 cases

Blueberry
muffins

Blueberry muffins, 2 oz.; Sara Lee, BOE; Case

4/24 count packs.

2 cases

Garlic bread

Garlic bread, Texas toast, sliced; Case 12/12 count

packs.

1 case

Hamburger
buns

Whole wheat 4 hamburger buns, sliced; Case

10/12 count packs.

2 cases

Croissant

Croissant butter, mini, 0.75 oz.; Sienna Baker,

BOE; Case 6/30 croissants.

10

2 cases

Ciabatta

Ciabatta roll, 4x4 ; Sierra, BOE; Case 85/3 oz.

rolls.

11

1 case

Pesto sauce

Pesto sauce with basil; Armanino, BOE; Case 4/9.5

lb bag.

12

1 case

Breadstick

Mini breadsticks, parbaked; Sienna Bakery, BOE;

Case 300/1 oz. breadsticks.

13

3 cases

French bread French dinner roll, parbaked; Signature bread,

BOE; Case 120/1.25 oz. rolls.

Unit
Cost

PURCHASING ASSIGNMENT

17

14

2 cases

Cornbread

Cornbread, precut; Sara Lee, BOE; Case 4/30 count

box.

15

4 cases

BBQ ribs

Pork rib patty, cooked, with BBQ sauce;

AdvancePierre, BOE; Case 40/4 oz. rib patties.

16

4 cases

Blueberries

Blueberry, IQF; Case 4/5 lb box.

PURCHASING ASSIGNMENT

18

Bread
Delivery: Wednesday, 4:00-5:00am
All bread must be delivered and stored at 50-70 F.
Item #

Quantity

Item

Specification

2 cases

Tortilla
s

Thick, 5.5 corn tortillas; Case 6/120 count packs.

Unit Cost

PURCHASING ASSIGNMENT

19

Miscellaneous Grocery
Delivery: Monday, 9:30-10:30am
BOE=Brand or equivalent
Item # Quantity

Item

Specification

3 cases

Cheerios

Cheerios cereal bowl; General Mills; Case

96 ct/69 oz. bowls; Must be delivered and
stored at 50-70 F.

3 cases

Pancake syrup

Syrup cup; Mrs. Buttersworth; Case

100/1.5 oz. cups; Must be delivered and
stored at 50-70 F.

4 cases

Tomato soup

Healthy tomato soup; Campbells; Case

12/50 oz. cans; Must be delivered and
stored at 50-70 F.

7 cases

Sliced almonds

Almonds, sliced, blanched; Case 4/2.5 lb

bags; Must be delivered and stored at 5070 F.

2 cases

Balsamic vinegar

Dressing, balsamic vinaigrette; Pastorelli,

BOE; Case 1/1 gal jug; Must be delivered
and stored at 50-70 F.

4 cases

Fusilli

Pasta fusilli; bulk; Case 4/5 lb bags; Must

be delivered and stored at 50-70 F.

4 cases

Lemonade

Lemonade, gently pasteurized, ready to

serve; Case 4/1 gal jugs; Must deliver and
store at 34-36 F.

4 cases

Chicken noodle
soup

Chicken noodle soup; Campbells; Case

12/50 oz. cans; Must be delivered and
stored at 50-70 F.

4 cases

Chow mein
noodles

Noodle chow mein, fried; Case 1/10 lb

bag; Must be delivered and stored at 50-70
F.

10

1 case

Mandarin
oranges, canned

Mandarin oranges, light syrup. Dole; Case

6/10 can (6 lb); Must be delivered and
stored at 50-70 F.

11

2 cases

Asian sesame

Asian sesame ginger dressing; Case 4/1 gal

Unit
Cost

PURCHASING ASSIGNMENT

20

ginger dressing

jugs; Must be delivered and stored at 5070 F.

12

1 case

Teriyaki sauce

Teriyaki sauce; Kikkoman, BOE; Case 4/1

gal jugs; Must be delivered and stored at
50-70 F.

13

11 cases

Coconut water

Coconut water with pulp; Roland, BOE;

Case 24/12 fl oz. cans; Must be delivered
and stored at 50-70 F.

14

4 cases

Shredded Wheat
cereal

Shredded Wheat miniature cereal;

Kellogg's, BOE; 70 ct/1.2 oz. bowls; Must
be delivered and stored at 50-70 F.

15

6 cases

Honey granola

Cereal, honey oat granola; Cascadian

Farms, BOE; Case 4/44 oz. boxes; Must be
delivered and stored at 50-70 F.

16

4 cases

Orange juice

100% pure orange juice with pulp, not

from concentrate; Tropicana, BOE; Case
4/128 oz. jugs; Must be delivered and
stored at 50-70 F.

17

8 cases

Carrot cake

10 carrot cake, Royale, 16 slices;

Bubbles, BOE; Case 2/10 cakes; Must be
delivered and stored at 33-40 F.

18

2 cases

Italian dressing

Italian dressing, low calorie; Bonne Chere,

BOE; Case 1/1 gal jug; Must be delivered
and stored at 50-70 F.

19

6 cases

Horchata

Horchata drink 5+1; Lyons Magnus, BOE;

Case 1/3 gal jug; Must be delivered and
stored at 50-70 F.

20

8 cases

Butternut squash
soup

Fresh, prepared bisque butternut squash

soup; Case 2/8 lb bags; Must be delivered
and stored at 50-70 F.

21

4 cases

Scalloped
potatoes

Classic scalloped potatoes; Basic

American, BOE; Case 6/2.25 lb boxes;
Must be delivered and stored at 50-70 F.

22

6 cases

Sweet tea

Sweet fresh brewed iced tea; Luzianne;

Case 6/64 oz. bottles; Must be delivered
and stored at 50-70 F.

PURCHASING ASSIGNMENT

21

23

2 cases

Sesame seeds

Spiced sesame seed, whole; Nugget, BOE;

Case 1/5.5 lb bag; Must be delivered and
stored at 50-70 F.

24

2 cases

Pico de Gallo

Salsa pico de gallo; Italian Rose, BOE;

Case 6/32 oz. jars; Must be delivered and
stored at 50-70 F.

25

6 cases

Butterscotch
Pudding

Pudding cup, butterscotch; Swiss Miss;

48/3.5 oz. cups; Must be delivered and
stored at 50-70 F.

26

2 cases

Rice

Rice, white, parboiled; Case 1/25 lb bag;

Must be delivered and stored at 50-70 F.

27

2 cases

Angel hair pasta

Pasta angel hair/capellini ; Primo Gusto,

BOE; Case 8/2.5 lb bags; Must be
delivered and stored at 50-70 F.

28

4 cases

Apple juice

Juice apple, 100% plastic bottle; Motts;

Case 8/64 oz. jugs; Must be delivered and
stored at 50-70 F.