HM 351 Lecture Notes - Lecture 5: Foodservice

• School: JMU
• Department: Hospitality Management
• Course: HM 351
• Professor: Tony Kim

Document Summary

Determinants for maximum quantity of perishables on hand: storage space, limits on total value of inventory prescribed by management, desired frequency of ordering, usage, pu(cid:396)(cid:448)eyo(cid:396)s" (cid:373)i(cid:374)i(cid:373)u(cid:373) o(cid:396)de(cid:396) (cid:396)e(cid:395)ui(cid:396)e(cid:373)e(cid:374)ts. Suppliers to foodservice operators: wholesalers, local producers, manufacturers, packers, local farmers, retailers, cooperative associations. Means of obtaining price quotes: telephone, fax, quotation sheets obtained by mail. Information supplied by sales persons: direct computer links with purveyors via the internet. Necessary receiving standards: the (cid:395)ua(cid:374)tity deli(cid:448)e(cid:396)ed should (cid:271)e the sa(cid:373)e as the (cid:395)ua(cid:374)tity listed o(cid:374) the ste(cid:449)a(cid:396)d"s. Market quotation list and the invoice: the (cid:395)uality deli(cid:448)e(cid:396)ed should (cid:272)o(cid:374)fo(cid:396)(cid:373) to the esta(cid:271)lish(cid:373)e(cid:374)t"s spe(cid:272)ifi(cid:272)atio(cid:374)s, the prices on the invoice should match those circled o(cid:374) the ste(cid:449)a(cid:396)d"s ma(cid:396)ket quotatio(cid:374) Inventory control: operators must be careful not to overload storage capacity. Increased inventory of items generally leads to greater spoilage and loss due to theft: the cost to the vendor frequent deliveries will be reflected in the cost of the goods to the operator.