FOODPurchasing

FOODPurchasing - FOOD PURCHASING HM 557 CHAPTERNINE:...

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FOOD PURCHASING HM 557
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CHAPTER NINE: FOOD PURCHASING   Importance of Product Specifications Steps in Creating a Purchasing System Par Stocks and Reorder Points Selection Factors
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STEPS IN PUTTING A PURCHASING  SYSTEM TOGETHER • Determine the quality of food standards  required to serve the market • Develop product specifications • Gather product-availability information • Have a alternate suppliers in mind • Select person to order and receive  suppliers
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STEPS IN PUTTING A PURCHASING  SYSTEM TOGETHER • Set up storage space for maximum utilization • Establish the amount needed to be stocked- par  stock – each item • Set up inventory system • Check all inventories for quality and  quantity/weight • Tie inventory control and cost control system  together
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Par Stock and Reorder Points Based on quantity used, storage space available and availability of the product Fast moving items require more stock Fixed menus have an advantage
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Product specification Par stock and reorder points Selection of supplier Order placement storage Issuing The Purchasing Cycle
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This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

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FOODPurchasing - FOOD PURCHASING HM 557 CHAPTERNINE:...

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