TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 22 - Feinstein, Stefanelli

Chapter 22 - Fish. After completing this chapter, students will be able to: Explain the selection factors for fish, including government grades, describe aquaculture, differentiate between mollusks and crustaceans, list several varieties of fish. | Fish 22 New YOU SHOULD BE ABLE TO: Explain the selection factors for fish, including government grades. Describe aquaculture. Differentiate between mollusks and crustaceans. List several varieties of fish. YOU SHOULD BE ABLE TO (CONT.): Define various marketing terms for fish products. Illustrate various market forms of fish. Create product specifications for fish. Describe the process of purchasing, receiving, storing, and issuing fish. PURCHASING FISH Most frustrating purchasing task Few suppliers Must take what is available Fresh fish may be “tired” Requires in depth product knowledge SELECTION FACTORS Intended use Exact name More than 200 varieties sold in . Industry is fond of re-naming fish Market terminology is important Do not rely on “standards of identity” SELECTION FACTORS (CONT.) . Government Grades National Oceanic and Atmospheric Administration publishes grade standards Based on appearance, odor, size, uniformity, color, defects flavor, texture, and point of .

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Distribution systems
• Supplier channels
• Hospitality operations
• Purchasing fish
• Technology applications in purchasing
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• 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