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HRTM Unit 4
Purchasing
| Term | Definition |
|---|---|
| purchasing | the buying of goods and services for use in a business |
| receiving | the process of making sure the items delivered are the items ordered |
| storage | safe, secure place in which items are placed until they are needed |
| inventory | the process of counting and keeping track of all items in storage |
| specification | (spec) is a detailed description of a product |
| The U.S. Grade Standards | provides a common language for describing the quality of food |
| TRUE | Grade A is the top grade for a product standard |
| in stock | means on hand in the kitchen or storeroom |
| par stock | is the maximum amount of a product allowed to be in storage at one time |
| reorder point | the minimum amount of a product in storage; when the supply reaches this amount, the product must be reordered |
| Perishable | products that have a limited time they can be held before they spoil |
| cost effective buying | is buying the most products at the best quality for the least amount of money |
| suppliers | are often selected through a process in which they submit a proposal for the cost of a possible order or job |
| bid | a proposal which states what the supplier will charge for the product and any other services the supplier will offer |
| order | is a list of products a business wants to purchase |
| purchase order | (P.O.) contains detailed information about the amount, delivery date, and price of the item being purchased |
| standing order | an order that does not change and should be filled at regular intervals |
| contract buying | a contract specifies products to be delivered at a guaranteed price |
| receiving dock | Deliveries are received on a ---------------, unloaded from the truck, and placed in the receiving area |
| shipment | the items unloaded from the truck for an order |
| documentation received upon delivery of a shipment | invoices, delivery slips, and credit memorandums are sent to accounting |
| TRUE | Food items should be used in the order they were received (FIFO) |
| first in first out | FIFO |
| requisitioning | Items are made available to employees as they need them, which is called |
| inventory control | is keeping track of items used |
| physical inventory | is going into storage areas and counting every item |
| perpetual inventory | is using computer systems to keep records of items received and issued |
| purchaser | The _____ must make sure the operation has everything it needs in the right amounts at the right time. |
| Why do specifications need to be detailed and accurate? | to ensure that the product is the exact item that is needed |
| purchase order, standing order, contract buying | three methods of ordering products from suppliers |
| receiving | Products should be stored as soon as the _____ process is completed. |
Created by:
janice ritchey
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