AB 213 STUDY Extraordinary Success/ab213study.com AB 213 STUDY Extraordinary Success/ab213study.com | Page 8

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:
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.
Determinetherequiredsanitaryandsafetyproceduresforhandlingbo
ththeshrimp(andany condiments) and the beverages poolside.