TAILIEUCHUNG - Lecture Purchasing for Chefs: Chapter 2 - Feinstein, Stefanelli

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,. | Specifications Example Specifications Understand the importance of a standardized recipe. Identify the consequences of not standardizing recipes. Differentiate between the terms product identification and spec. Identify the most common components of a product specification. Discuss the difference between quality and wholesomeness Describe product quality to purveyors Troubleshoot a product specification sheet and evaluate its comprehensiveness. Standardized recipes are essential. Without standardized recipes you can’t cost out and properly price your menu items. Plus, you will have no quality control for that item. Specifications give you control in the purchasing process Specifications describe each item to be purchased Information can be easily shared with purveyor Information can be easily verified on delivery Specifications typically include Intended use Exact name Product quality Product Size Yield Packaging Preservation and/or processing method Point of origin Product color .

• Ẩm thực
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Menu planning
• Purchase goods
• Purchasing technology
• Product quality
• Restaurant layout
• Food vendors
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Ordering process
• Inventory control
• Product differentiation
• Firm performance
• Product design
• Unique product features
• Japanese Invested Enterprises
• Journal of Science and Technology
• Yogurt like product from rermented maize
• Part II Quality improvement
• Fermented maize based product
• xanthan and gellan gums separately
• Gate location
• Plastic product
• Injection molding
• Numerical simulation experiment method
• Lecture Software Quality Assurance
• Software Quality Assurance
• Bài giảng Đảm bảo chất lượng phần mềm
• Root causes of poor software quality
• Quality attributes
• Product specific quality attributes
• Dietary fibre
• Hominy flour
• Quality characterisation
• Pasta utilizing corn grits by product
• Optimization and quality evaluation
• Self rising flour
• Overall acceptability
• Microbiological quality
• Microbiological quality of self rising flour
• Product characteristics
• Local dairy product
• Technical production system
• Fermented local milk product
• Quality was carried out
• Production of kindirmou
• Technological quality
• Total quality management in education
• Total quality management
• The idea of quality
• Two concepts of quality
• The educational product
• Continuous improvement
• Varying blank holder force on product quality
• Sheet hydrostatic forming
• Blank holder force
• Changed blank holder force depending
• Working pressure of liquid
• Finger millet
• Fermented milk
• Finger millet enriched probiotic fermented milk product
• Unmalted finger millet flour
• Ensuring product safety
• Quality analysis
• Lmproving quality in the supply chain
• Ebook Safety and quality issues
• Rapid detection of seafood toxins
• Understanding lipid oxidation in fish
• Process management responsibilities
• Measure progress
• Selection of food products
• Satisfaction of product quality
• Purchasing of quality products
• Concern of the consumer
• Good quality products
• Managing operations
• Supply chain
• Lecture Managing operations
• Managing quality
• Quality management
• Quality contributors
• Dimensions of product quality
• Operations management
• Lecture Operations management
• Supply chain management
• Process management
• Business and society
• Product and Service Issues
• Food and Drug Administration
• Customer Service Programs
• Total Quality Management Programs
• Acceptance probability nalysis
• Process validation lifecycle stages
• Product risk
• Consistently delivering quality product
• General application
• Quality of product
• Product attributes and customer satisfaction
• Influence of externality
• Source of market communication
• Lots of empirical work
• Aquatic and marine products export
• International integration period
• Quality and brand
• Marine product export
• Fishery products
• Lean pork
• Pangasius Salami
• Supremely nutritious product
• Sensory value product
• Animal flesh
• Management of quality
• Encapsulated resveratrol powder
• Functional yoghurt
• Quality characteristics of functional yoghurt
• Well known fermented product popular
• Check the quality characteristics