HT-MGT 250 Study Guide - Midterm Guide: Foodservice, Northampton, Tennis Ball
19 Mar 2016
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Exam 2: study guide: be able to describe why purchasing is important and how factors (purchasing the proper quality, purchasing the proper quantity, specifications) affect your foodservice operation. Be able to use specific examples to illustrate your reasoning. Buying products for a fast food restaurant compared to an upscale restaurant is extremely different. There are many procedures to take into account in purchasing: specifications: a detailed description of a product should always include: Unit on which the price was quoted. Name and size of container/ count per container. Example: apple pie vs. apple sauce or tomatoes for mcdonalds vs. italian. Provides vendors with an opportunity to submit bids for specific items needed by a buyer. Allows the buyer to purchase from the least expensive vendor: develop purchase orders. Purchase orders specify the quantity of each item needed for the bid period, quality specification, and required date of delivery.
