AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking
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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 :
1 case of shrimp ( 12 boxes ) = 5 pounds per box Product usage rate : 3 cases per order period Order period : 14 days
Lead time : 3 days after receipt of PO Poolside Bar : Premium brand liquor Beer , wine , soft drinks Mixers Assignment Checklist :
1 . Determine the maximum number of cases of shrimp and the amount of beverages that should be available in inventory to meet the demands for the item ( the par level ) for this group .
2 . Determinetherequiredsanitaryandsafetyproceduresforhandlingboththe shrimp ( andany condiments ) and the beverages poolside .
Submit your response in a minimum 2 – 3 page APA formatted paper ( also include an additional title and references page ) to the Dropbox .
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AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking
For more course tutorials visit