TAILIEUCHUNG - Lecture Purchasing for Chefs: Chapter 3 - Feinstein, Stefanelli

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, | Vendor-Selection Criteria Overall Value 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. Discuss the implications of various pricing systems, ordering procedures, and credit terms. Describe perceived value and its relation to product quality. Describe the difference between AP price and EP cost. When “hiring” a vendor: Review multiple applicants Interview several candidates National chains provide purchasing support Still must buy some items locally Some vendors have exclusive rights: your choice is to take it or leave it References Compatibility/Chemistry Size of the Firm Location Delivery Schedule Storage Availability Free Samples Social Responsibility Lead Time Returns Policy Minimum Order Requirements Purveyor’s Experience Technological Capability Ordering Procedures Reciprocal Buying .

• Ẩm thực
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Menu planning
• Purchase goods
• Purchasing technology
• Food vendors
• Restaurant layout
• Product quality
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Ordering process
• Inventory control
• Street food
• Food vendor
• Hygiene practices
• Street food vendors
• Food safety
• Antimicrobial resistance
• Staphylococcus aureus
• Prevalence of antimicrobial resistance
• Staphylococcus aureus isolated
• Ready to eat foods
• Street vendors selling food on wheels
• Public health
• Parasitic stool
• Food handlers
• Calabar municipality
• Intestinal parasites recovered
• Stool samples of food handlers
• Artificial contamination
• Cooking effect
• Core temperature
• Fast food outlets
• Microbiological contamination
• Antibiotics resistance
• Escherichia coli
• Multi antibiotic resistant