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