TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 21 - Feinstein, Stefanelli

Chapter 21 - Poultry. After completing this chapter, students will be able to: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry. | Poultry 21 YOU SHOULD BE ABLE TO: Define poultry and list commonly purchased poultry products. Explain the selection factors for poultry, including government grades. Create product specifications for poultry. Describe the process of purchasing, receiving, storing, and issuing poultry. PURCHASING POULTRY Not difficult to purchase Usually purchasing chicken, turkey or duckling Major decision: fresh or frozen AP price about the same among suppliers (unless using packers’ brands) Must decide degree of convenience required SELECTION FACTORS Intended use Exact name Government standards for age, gender and weight Poultry terminology Chicken, turkey, duck Free range, Kosher, etc. SELECTION FACTORS (CONT.) 1957 – federal inspection of poultry mandatory 1968 – Wholesome Poultry Products Act Poultry grading Factors: Conformation Fleshing Fat covering SELECTION FACTORS (CONT.) Consumer grades A, B, C Procurement grades I, II Commercial Grades Extra, Standard, No Grade SELECTION .

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Distribution systems
• Supplier channels
• Hospitality operations
• Purchasing poultry
• Technology applications in purchasing
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• 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 ordering procedures
• Typical receiving procedures
• Storage management procedures
• Processed produce
• Dairy products
• Nonfood expense items