TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 24 - Feinstein, Stefanelli

Chapter 24 - Beverages. After completing this chapter, students will be able to: Identify management considerations surrounding the selection and procurement of beverage alcohols and nonalcoholic beverages, differentiate a “control” state from a “license” state, explain the selection factors for beverage alcohols and nonalcoholic beverages,. | Beverages 24 YOU SHOULD BE ABLE TO: Identify management considerations surrounding the selection and procurement of beverage alcohols and nonalcoholic beverages. Differentiate a “control” state from a “license” state. Explain the selection factors for beverage alcohols and nonalcoholic beverages. YOU SHOULD BE ABLE TO (CONT): List popular types of beverage alcohols. Convert alcohol proof to alcohol percentage. Create product specifications for beverages. Describe the process of purchasing, receiving, storing, and issuing beverage alcohols and nonalcoholic beverages. PURCHASING BEVERAGES Beverage alcohols include wines, beers, and spirits Easiest items a buyer can purchase Customers tend to order “call brands” Numerous state regulations MANAGEMENT CONSIDERATIONS Should operation offer alcoholic beverages? High-profit area Dram Shop Laws – who is responsible for an accident Licensing requires time and expenses Additional expenses Which quality and brands to offer SELECTION .

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