Unit 4 Assignment: Purchasing and Receiving of Food and Beverage Items
Instructions Summary: Click on the Rubric for full details.
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
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.
Access the rubric.