TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 13 - Feinstein, Stefanelli

Chapter 13 - Typical ordering procedures. After completing this chapter, students will be able to: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow. | Typical Ordering Procedures 13 YOU SHOULD BE ABLE TO: Explain the objectives of storage. Describe the factors needed to achieve storage objectives. Illustrate the process of managing inventory and storage facilities. Generate a stock requisition and describe its use. List important storage-management practices that small hospitality operators should follow. A BUYER’S CONCERNS Obtaining the Right amount At the right time With the right supplier services For the right EP Cost PURCHASE REQUISITION Document listing the products or services needed by someone in the hospitality operation; sent to buyer to find the best deals; typically used for items buyer doesn’t purchase on a regular basis. PURCHASE REQUISITION (CONT.) Disadvantages Too many people involved in deciding types and qualities of products and services Invites backdoor selling Requires time and effort to implement/maintain such a system PURCHASE REQUISITION (CONT.) Advantages Useful training device for department .

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Distribution systems
• Supplier channels
• Hospitality operations
• Typical ordering procedures
• Technology applications in purchasing
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical receiving procedures
• Storage management procedures
• Processed produce
• Dairy products
• Nonfood expense items