HRIM381 Lecture Notes - Lecture 6: Rodent, Inventory Control, Safety Stock

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HRIM381
• Professor: Jing Ma

Document Summary

Chapter 6 food purchasing and food costs. Part 1: standardized recipes, inventory control, purchasing, receiving. Inventory control: levels are determined by a variety of factors, storage capacity. Item perishability: vendor delivery schedule, potential savings from increased purchase size, operating calendar, relative importance of stock outages, value of inventory dollars o the operator, do not overload storage capacity. Leads to greater spoilage and loss due to theft: shelf life is the amount of time a food item retains its maximum freshness, flavor and quality while in storage, working stock/par stock. This point is typically designated by one of two methods: as needed (just in time, par level predetermined purchase points, minimum and maximum amounts. Inspection: a different (from ordering) individual receiving inventory, control, theft and safety. Storage: storage costs money space for items, money that is tied up in inventory items, the two storage methods used are lifo & fifo, cost calculation.