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Purchasing for Chefs

Xem 1-7 trên 7 kết quả Purchasing for Chefs
  • Chapter 1 - Menu planning: What kind of stuff should i sell? This chapter’s objectives are to: Identify what influences what a foodservice operation sells, identify the categories of menu misrepresentation, be familiar with the many types of menus that foodservice operations use,...

    ppt24p trueorfalse8 07-09-2017 48 3   Download

  • Chapter 2 - Product quality: What kind of stuff should i buy? This chapter’s objectives are to: Understand the importance of a standardized recipe, identify the consequences of not standardizing recipes, differentiate between the terms product identification and spec,...

    ppt40p trueorfalse8 07-09-2017 30 3   Download

  • Chapter 3 - Food vendors: who should i buy this stuff from? This chapter’s objectives are to: Understand how methods used to select a vendor affect an F&B operation’s cost of sales, develop selection criteria based on the operation’s needs, ability to investigate potential suppliers and assess their overall fit into the operation,…

    ppt35p trueorfalse8 07-09-2017 61 3   Download

  • Chapter 5 - Purchase prices: How do i get the best deal? This chapter’s objectives are to: Describe the concept of value and its dimensions, understand the relationship among AP price, EP cost and value, cost out standardized recipes.

    ppt31p trueorfalse8 07-09-2017 33 3   Download

  • Chapter 6 - Ordering process: How do i actually buy this stuff? This chapter’s objectives are to: Categorize products before ordering, determine the optimal order size for products, choose an ordering approach aligned with the organization’s needs, negotiate an ordering system with chosen purveyors, prepare purchase records.

    ppt16p trueorfalse8 07-09-2017 35 3   Download

  • Chapter 4 - Purchase orders: How much stuff should i buy? This chapter’s objectives are to: Discuss the consequences of over-and underordering, calculate acceptable order sizes, ep weight, and edible product yield, examine and diagnose causes of product loss, prepare sales forecasts needed to enhance the accuracy of purchasing decisions.

    ppt25p trueorfalse8 07-09-2017 43 2   Download

  • Chapter 7 - Inventory control: How do i keep track of all this stuff? This chapter’s objectives are to: Set up an inventory control system, know how product specifications and standardized recipes contribute to inventory control systems, determine how much inventory an operation should keep on hand,...

    ppt49p trueorfalse8 07-09-2017 39 4   Download

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