1 / 21

Chapter 5 Purchasing and Inventory

Chapter 5 Purchasing and Inventory. Purchasing Overview. The purchasing process is everything involved in buying products and services for an operation: Determine what an operation __________ to buy. Identify __________________ ________ products and services. __________ deliveries.

lanet
Télécharger la présentation

Chapter 5 Purchasing and Inventory

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 5 Purchasing and Inventory

  2. Purchasing Overview • The purchasing process is everything involved in buying products and services for an operation: • Determine what an operation __________to buy. • Identify __________________ • ________ products and services. • __________ deliveries. • ________________products. PURCHASING GOALS 5.1 Chapter 5 | Purchasing and Inventory

  3. Maintaining Suppliesand Quality Standards • Tools to help purchasers buy the right amount of product: • 1. • 2. • 3. • 4. • 5. • 6. • Every item an operation produces must meet that operation’s standards for quality: • _____________is the key to drawing repeat customers. • An operation must have established ________________for each item or service. • ______________ are set by the chef, manager, and/or owner, and are easy to follow when purchasing brand-name items. 5.1 Chapter 5 | Purchasing and Inventory

  4. Minimizing Expendituresand Staying Competitive . • When ordering, the restaurant’s _____________(amt. of funds available to it at any given time) must be considered Ex. if a large amount of food inventory sits in storage for a while, the restaurant may need that money to pay other bills • To minimize spending, an operation needs to consider: • 1. • 2. • For any operation, all costs must be ___________ and the restaurant must be able to ___________customers. 5.1 Chapter 5 | Purchasing and Inventory

  5. Staying competitive • For an operation to stay competitive, it must: • Shop around for vendors who will provide the best combination of _________________for the operation’s needs. • Try to get the lowest possible _________________price or _______________price.

  6. Channels of Distribution Flow • A ______________________________includes the particular businesses that buy and sell a product as it makes its way from its original source to a retailer. • There are three main layers in any channel of distribution: • Primary sources include the ____________________________________________ • Intermediary sources include _____________________________________________ • Retailers sell their products ____________________________________ 5.1 Chapter 5 | Purchasing and Inventory

  7. Goods and Services: What’s Being Purchased • Food and Beverages: quality and consistency are key to delivering a desirable _____________________________________________ • Nonfood Items:________________________________ • Smallwares and Equipment: require replacement ______________________________________________ • Technology: ______________________________ • Furniture, Fixtures, and Equipment (FFE):This category is also known as ______________________________________________ 5.1 Chapter 5 | Purchasing and Inventory

  8. More Goods and Services • Business Supplies and Services: before using an outside marketing service, the amount of _________________________________________ • Support Services: ____________________________________________ • Maintenance Services:help keep the facility in ___________________________________________ • Utilities: ___________________________________ 5.1 Chapter 5 | Purchasing and Inventory

  9. Buyers: Who’s Doingthe Purchasing • In independent or single-unit operations, the buyer of an operation’s product might be _____________________ • Some restaurants use the formal-purchasing method to order goods and services ___________________________________ Suppliers then send restaurant bids ______________________________ • Smaller operations may use informal purchasing methods _____________________from suppliers. Suppliers then give quotes, a notice _______________________________ • A buyer must have integrity to prevent ___________ (money received in exchange for purchasing from a specific vendor) 5.1 Chapter 5 | Purchasing and Inventory

  10. Determining Quality Standards • Quality: the value or worth that ________________________ • Factors to be addressed when defining an operation’s quality standards include: • The Item’s Intended Use:Knowing how an item will be prepared and served (determines _______________________ • The Menu:The buyer must specify in the quality standard exactly ______________________________________ • Employee Skill Level:if a menu offers items that require extensive preparation, the operation will need ________________________ • Seasonal Availability:The seasonal nature of produce and other items affects _____________________ and ______________. • Storage Capacity:An operation’s storage space limits the ___________________________ it can purchase, which may then affect the quality of some menu items. 5.2 Chapter 5 | Purchasing and Inventory

  11. Writing Product Specifications • Product specifications, or specs, describe the ____________________________________________ • __________ value: shredded vs. whole cheese • Acceptable __________ • Place of _____________________ • Buyers should always work with ____________________________________suppliers. • Buyers must be very familiar with the operation’s quality standards and product specifications and ___________________________________________ 5.2 Chapter 5 | Purchasing and Inventory

  12. Ordering • Buyers conduct _______________________to decide if an operation should make an item from scratch or buy a ready-made version. • Buyers and managers use ___________________to forecast their buying needs. • A ____________________lists all menu items that the chefs will prepare on a given day. • Buyers use production sheets to spot signs of __________________________________________ 5.2 Chapter 5 | Purchasing and Inventory

  13. Figuring Out Whatto Order • One of the most important ways managers try to limit food waste is by keeping accurate ________________________. • Determine the daily food cost %: Most managers try to stay at __% or below on daily food cost • Managers keep ___________that track each item sold from the menu. This record shows which items sell well, called __________, and ones that don’t sell well, called_________. • ________________levels are the ideal amounts of inventory items that an operation should have at all times: formula: 5.2 Chapter 5 | Purchasing and Inventory

  14. Figuring out what to order cont. • Another way to ensure that an operation always has the proper level of stock on hand is to establish a _______________________, for each item. A reorder point is like a warning bell; it alerts an operation _________________________________________ • Used when suppliers do not deliver _________________

  15. Ordering Forms A ___________________is a legally binding, written document that details exactly what the buyer is ordering from the vendor. P. 317 • Buyers can place purchase orders by _________________________________________ • When a chef believes that a piece of expensive equipment should be purchase or replaced, the chef must first fill out a __________________ and send it to company headquarters. • Once headquarters ___________ the purchase and notifies the buyer, the buyer can place the order. 5.2 Chapter 5 | Purchasing and Inventory

  16. Knowing Food Prices • Factors that affect a product’s value: • Time value:The price retailers pay for the convenience ____________________________________________ • Form value:The price savings created when a buyer purchases ______________ quantities of food instead of individually portioned servings. • Place value: The differences in price of a product depending on _____________ it needs to be shipped. • Transportation value:The cost of choosing a ___________________________ to get goods delivered. • Service value:Additional convenience services that a vendor provides to its customers __________________ 5.2 Chapter 5 | Purchasing and Inventory

  17. Receiving Orders _________________: inspecting, accepting, and, in some cases, rejecting deliveries of goods and services. A written ______________ must accompany all deliveries • Guidelines for efficient receiving procedures include: • Plan __________ for shipments. • ___________ and ______ each delivery before receiving another one. • Record items on a ____________ sheet. • Correct _____________ immediately. • Maintain the ______________ area. Receivers have the right to refuse any delivery that doesn’t meet the operation’s standards. A _________________is written to ensure the vendor will credit the restaurant for rejected item. 5.3 Chapter 5 | Purchasing and Inventory

  18. Storing Orders • ____________________are food products sold or distributed in a form that will spoil or decay within a limited period of time. • ________________are items that, generally due to packaging or processing, do not readily support the growth of pathogens. • When storing items in refrigerated storage: • Monitor food ________________ regularly. • Don’t ___________coolers. • Use ___________ shelving. • Keep cooler doors ______________ as much as possible. • Wrap or ___________ all food properly. • Store meat and produce in proper humidity levels ____________________________________________ 5.3 Chapter 5 | Purchasing and Inventory

  19. Frozen and Dry Storage • When storing items in frozen storage: • Check freezer _______________ regularly. • Place frozen food deliveries in ________ once inspected. • Ensure good __________ inside freezers. • Clearly _________ food prepared on-site that is intended for frozen storage. • When storing items in dry storage: • Keep storerooms clean and dry. • Store dry food away from _______ and at least_____off of the floor. • Storeroom should be between ___________ degrees • Store staples (____________________) in airtight containers 5.3 Chapter 5 | Purchasing and Inventory

  20. Taking Inventory An ____________________ is a record of all products an operation has in storage and in the kitchen. • In the physical inventory method, the entire stock is ______________________on a regular basis. • In the perpetual inventory method, ___________________________________________ • A physical inventory is an _____________of all items in stock, while a perpetual inventory is an ______________ of stock on hand based on data entry. • _________________ refers to the official procedures employees use when taking an item out of the storeroom and putting it into production (used to prevent ____________) 5.3 Chapter 5 | Purchasing and Inventory

  21. Calculate Usage,Food Costs, and Loss • Tracking the amount of a product used during a period of time helps the buyer calculate how much _______________________________________ • If sales of food for the period are less than the cost of food sold, then the operation is operating at a____________. P. 336 5.3 Chapter 5 | Purchasing and Inventory

More Related