EXAM 2 Review: Topics discussed: 1. Inventory Management ¾ What are the types of inventory? ¾ Be able to differentiate between each type. 2. Purchasing (reading 8) ¾ What are the 4 basic decisions? ¾ Laws that impact purchasing decisions. ¾ Name the factors (6) of purchasing- describe each one, giving an example. ¾ Specifications 1. What are they? 2. How would you write one? Be able to write one. 3. What are the grades for poultry, meats, fish, produce (fresh and processed), dairy, cheese and eggs? ¾ Calculations of As Purchased quantities (Y ields introduction and ch 1-5, 7, 9-11 and in-class activities). This component of the exam will
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