Food & Beverage: Purchasing & Receiving

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Question description

  1. Vendor Relationships
    After reading Chapter 5, consider the following questions: How can you improve the value of the purchase to the food service operator without altering the quality or end product price?  What vendor services are most valuable, and why?  When purchasing, what is the most important thing to consider?  Please elaborate. 
  2. Purchasing & Receiving
    Read the attached document, A Day in the Life of a Kitchen Manager. Determine the things that Jim has done incorrectly or things that should be done differently to protect the assets of the company and the integrity of the purchasing and receiving functions. How should Jim have handled the situations differently? What are the possible consequences of his actions?  What specific things should the company do differently? 

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