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AB 213 Unit 4 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 :
AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items ( West Palm Beach )
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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 .