AB 213 All Assignments AB 213 All Assignments | Page 8

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assignment-purchasing-and-receiving-food-and-
beverage-items-(west-palm-beach)
Based on your Unit readings and the following scenario, respond to this
Assignment.
Large restaurants and food service organizations set purchasing
objectives that ensure an efficient operation. The purchasing manager
develops the specifications for purchasing products for a menu item.
The Manager establishes a par level to ensure enough products are
available during the order period. Product purchasing, receiving and
storing involves careful planning and attention to detail.
A corporate customer is having a shrimp fest with open bar to be
provided poolside at your resort in
West Palm Beach, Florida for 250 employees. Based on the
methodology suggested in the textbook to calculate perishable items,
determine the need to order more shrimp or beer from your vendor to
maintain par levels established.
Menu specifications: