TAILIEUCHUNG - Lecture Purchasing for Chefs: Chapter 7 - Feinstein, Stefanelli

Chapter 7 - Inventory control: How do i keep track of all this stuff? This chapter’s objectives are to: Set up an inventory control system, know how product specifications and standardized recipes contribute to inventory control systems, determine how much inventory an operation should keep on hand,. | Purchase Requisition Stock Requisition Specifications Standard Recipes Maximum Inventory to Keep on Hand Vendor Approval Order Record Kickbacks Steward Sales Receiving Procedures Storage Food Cost Analysis Employee Fraud Direct Control System Set up an inventory control system. Know how product specifications and standardized recipes contribute to inventory control systems. Determine how much inventory an operation should keep on hand. Explain the ethical and legal consequences of kickbacks and detect their presence. Manage steward sales. Navigate the vendor approval process. Describe the receiving and storage process. Perform food cost analyses. Understand the difference between the standard cost of food sold and the actual cost of food sold. Conduct a physical inventory. Use inventory control procedures to keep theft, waste, and pilferage at acceptable levels. Normally found in large hotel food and beverage operations Precedes the purchase order Clarifies the need for the item and .

• Ẩm thực
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Menu planning
• Purchase goods
• Purchasing technology
• Inventory control
• Restaurant layout
• Product quality
• Food vendors
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Ordering process
• Operations management
• Competitive advantage
• Inventory costs
• Inventory system
• Multi period inventory models
• Manufacturing planning
• Control for supply chain management
• Supply chain management
• Inventory control methods
• Economic order quantity
• Inventory organization
• Beyond lean simulation
• Inventory control using kanbans
• Automated inventory management
• Integrated supply chains
• inventory
• location of inventory
• control of inventory
• planing concepts
• replenishment concep
• intangible object
• Documents And Documents Control
• Inventory Planning
• Inventory Preparation
• Follow Up And Improvement
• Lecture Operations management
• Inventory management
• Inventory control systems
• Economic order quantity models
• Market Segmentation
• Inventory Production System
• Optimal Control Problem
• Production policy
• Multi product inventory system
• Managerial finance
• Lecture Managerial finance
• Financial statements
• Cash management
• EOQ model
• Stock dependent demand
• Price dependent demand
• Inventory models
• Multi criteria decision making
• Multi criteria inventory classification
• Modified similarity based method
• TOPSIS and AHP
• Appropriate inventory control
• Decision making
• Management control
• Chinese manufacturing firms
• Firm performance
• Inventory control with deteriorating items
• A state of the art literature review
• Multi echelon supply chain
• One echelon supply chain
• Auditing services
• Assurance services
• Financial statement auditing
• Auditing business processes
• Auditing internal control
• Inventory management process
• Advances in supply chain management
• Supply chain analysis
• Advanced planning
• Independent demand of inventory
• Audit planning
• Internal control
• Material management
• Quản lý nguyên vật liệu
• Quản lý hàng tồn kho
• Production Activity Control
• BMC Pediatrics
• Children Depressive Inventory
• Multi factorial
• Child Behavioral Checklist
• Nutrition Behavior Inventory
• Cost reduction
• Control best practices
• Accounts payable costs
• Collections costs
• Purchasing costs
• Export costs
• Financial manager
• Consultants’ costs
• Business tax costs
• Performance measurement
• Inventory analysis