221slide07 - Whats Next? 1. Inventory management 2....

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What’s Next? 1. Inventory management 2. Purchasing 1. GET YOUR BOOK OF YIELDS TEXT
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Inventory Management Key Issues Accurate Receiving Control of production- forecasting, portion control & use of standardized recipes Accurate record keeping Accurate inventory taken
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Inventory Management Types of Inventory : 1. Perpetual 2. Physical 3. Fixed Order Quantity 4. FIFO- first in, first out 5. Mini-max Stock 6. ABC
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Types of Inventory 1. Perpetual: 2. Physical:
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Types of Inventory 3. Fixed Order Quantity: 4. FIFO- first in, first out:
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Types of Inventory 5. Mini-Max Stock: 6. ABC:
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Purchasing 4 Basic Decisions 1. What to Buy- quality 2. How Much to Buy- quantity 3. Where to Buy- vendor 4. How to Buy - process, policies & procedures
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Impact of Food Laws on Purchasing 1. HHS FDA: Fair Packaging & Labeling Act
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Impact of Food Laws on Purchasing U.S. Public Health Service: Milk Ordinance Code
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Impact of Food Laws on Purchasing 2. USDA:
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Purchasing FACTORS 1. Estimate the needs of the institution 2. Knowledge of the market 3. Knowledge of products available 4. Development of purchasing procedures 5. System of receiving 6. Storage
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1. Estimate the needs of the institution a. Plan menu b. Forecast c. Convert
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Estimate the needs of the institution Prime Rib- Yield 1. Initial gross wt: 26 lb 3. Yield after cooking: 22.5 lb 4. Trimming, slicing loss: 11 lb 5. Net Yield: 11.5 lb
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Purchasing Factors 1. Estimate the needs of the institution: % YIELD - calculation of purchase units, tells you how much of a food is needed based on: EP/AP = % YIELD Standardized recipes are best Estimation of yields from resources:
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How many pounds of carrots are needed for 125 2 oz portions of steamed carrot slices? 1. EP = 125 portions x 2 oz = 250 oz = 15.63 lb 2. Y% = .76 3. AP = 15.63 lb = 20.56 ~21 lb carrots needed .76
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Yields and Waste Yield (Y%) = 100% - W% Waste (W%) = 100% - Y%
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Purchasing Factors Cont. 2. Knowledge of the market Primary - Secondary - Wholesalers Brokers Manufacturers agents Local-
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2 . Knowledge of the market: VENDORS Single line : General line : Specialty :
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1. Products available 2. Credit available 3. Reputation- related to safety & sanitation 4. Location 5. Size of vendor 6. Volume of purchasing required- minimum order? 7. Delivery arrangements
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221slide07 - Whats Next? 1. Inventory management 2....

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