TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 23 - Feinstein, Stefanelli

Chapter 23 - Meat. After completing this chapter, students will be able to: Identify the management considerations surrounding the selection and procurement of meat, list popular types of meat products the foodservice industry uses, evaluate the advantages and disadvantages of various degrees of meat processing,. | Meat 23 YOU SHOULD BE ABLE TO: Identify the management considerations surrounding the selection and procurement of meat. List popular types of meat products the foodservice industry uses. Evaluate the advantages and disadvantages of various degrees of meat processing. YOU SHOULD BE ABLE TO (CONT.): Utilize The Meat Buyer’s Guide and IMPS system to select and procure meat products. Summarize the USDA’s inspection process of evaluating meat wholesomeness and determining quality grades. Categorize federal quality grades for beef. YOU SHOULD BE ABLE TO (CONT.): Explain the selection factors for meat, including government grades. Describe common meat tenderization procedures. Create product specifications for meat. Describe the process of purchasing, receiving, storing, and issuing meat. PURCHASING MEAT Meat represents major portion of foodservice dollar Operations purchase beef, veal, pork, lamb and processed meats Prepared meat entrees (convenience foods) used to a lesser extent .

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