TAILIEUCHUNG - Lecture Purchasing for Chefs: Chapter 6 - Feinstein, Stefanelli

Chapter 6 - Ordering process: How do i actually buy this stuff? This chapter’s objectives are to: Categorize products before ordering, determine the optimal order size for products, choose an ordering approach aligned with the organization’s needs, negotiate an ordering system with chosen purveyors, prepare purchase records. | Categorize Your Products Order Sizes Order Record Contacting Vendors Categorize products before ordering. Determine the optimal order size for products. Choose an ordering approach aligned with the organization’s needs. Negotiate an ordering system with chosen purveyors. Prepare purchase records. Sort into three categories Perishable products (short-life) Center-plate items (expensive ingredients) Everything else Oder Perishable and center-plate items as often as possible Daily? Perhaps Increased carrying cost if items sit around Order everything else as seldom as storage allows Use-based System of Ordering Physical inventory Forecast needs for the upcoming period Calculate expected product use Subtract what you have on hand Add a little safety stock Typical Example Precut sirloin steaks Anticipate serving 600 25 on hand Order 575 plus a few more Some safety stock built-in: can’t order a portion of a case for example For “Everything Else” Par-Stock Best System Determine how much you .

• Ẩm thực
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Menu planning
• Purchase goods
• Purchasing technology
• Ordering process
• Restaurant layout
• Product quality
• Food vendors
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Inventory control
• Syntax Based Word Ordering Incorporating
• Large Scale Language Model
• Yue Zhang
• scientific reports
• model language
• process natural language