Purchasing & Inventory -ProStart II

A record of all products an operation hasin storage and in the kitchen

Written document that details exactlywhat the buyer is ordering from the vendor

Lists all menu items that the chefs willprepare on a given day.

The differences in price of a productdepending on where it needs to be shipped

Alerting an operation to make orders immediately 

Production sheets are usually prepared by the ___

This record shows which items sell well, called ____

____ are used to keep accurate measure to limit food waste

Inspecting, accepting, and, in somecases, rejecting deliveries of goods and services

Deciding to make a product from scratch or buy a ready-made version

Which is not one of the 3 main layers of distribution?

The price savings created when a buyerpurchases bulk quantities of food 

___ are used to forecast buying needs.

The ideal amounts of inventory items thatan operation should have at all times

Which channel of distribution includes include wholesalers, distributors, andsuppliers?

Which layer in the channel of distribution sells their products directly to thepublic?

Everything involved in buying productsand services for an operation

The flow of food to an operation is called the

Which channel of distribution includes the farmers and ranchers whoraise produce and livestock?

These services help keep the facility ingood shape

The price retailers pay for theconvenience of selecting the time of delivery from suppliers

When a restaurant runs out of an item in the kitchen

Taking an item out of the storeroom andputting it into production

 The requirements for aparticular product or service that an operation wants to buy

This category is also known as capital expenditures: