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Midterm
Purchasing
| Whats the function of a purchasing department | Purchasing Production Sales and marketing Control |
| Percieved Quality | customers overall perception of qualtiy |
| Primal cuts into retail cuts | beef-brisket, plate, flank, foreshank |
| Different contracts | Oral, written, expressed, implied |
| Different types of wholesalers (4) | Limited function Prime supply |
| Percieved Value | customers opinion of products value to them |
| Edible Portion Cost | Equal to the AP price per portion dividedby its edible yield percentage. |
| As Purchased Price | Price charged by the vendor. |
| Cuts of muscle meats( age, color) | |
| Expectation of value packaged meat | The color will be drained an seem purple |
| Types of value | Place value- required product to right place Time value- products avaiable at right time Form value- products are furthered processed Informational- details provided to encahnce value to operation |
| Different markets | primary, secondary, local, supermarkets |
| Consideration on buying fresh produce | Intended use Availability Quantity Storage Yield Specfication |
| Quality grades for fresh produce | Grade A fancy Grade B choice Grade C standard |
| When buying meat using emps numbers I am... | |
| 16/20 tail on shrimp means.. | 16 shrimp in a pound means that the shrimp is big |
| Different packaging mediums for produce(containers) | Blister Pack-injection molding plastic film to form to the size of product Flat- rectangular container corrugated Lug- sturdy container corrugated for soft items |
| What happens when a producet travels through world food disbrutition system | |
| Par stock | The maxium amount of product you want to have on hand between delerives. |
| F.I.F.O | First in first out |
| Physical inventory | Is in actual counting and valuing of procudts you have in your restruant. |
| Prepuatal inventory | keeping book inventory continous in agreement with stock on hand within specific time periods |
| Things to do to prevent secruity problems | screening of employees before hire Document cash paid-outs. Delivery person initails your copy Never pay invoices with PObox as address Those who buy should never pay bills Cancel paperwork Employees go through one door, shouldnt park close |
| Top 4 Quality grades | Beef- prime, choice, good standard Veal- prime, coice, good, standard Lamb- prime, choice, good, standard Pork- No 1, No 2, No 3, No 4 |
| Major primal cuts | lamb- Leg, Loin, Rack, Shoulder Veal- Shoulder, rack, loin, leg Pork- Ham, loin, boston butt, shoulder Beef- chuck, rib, loin, round |
| 13 Products lines | fresh & Frozen meats Fresh & Frozen poultry Fresh & Frozen seafood Fresh & Frozen produce coffee and spices Frozen fruits and vegtables Canned goods and groceries Convienience foods and entress |
| Box beef terms | Bark- fat outside cover on carcass, primal, or sub primal cut. Lip-on- the tail left on a ribeye after removal of all bone. No-roll- term for US inspected bt no US graded carcass r boxed beef. Steer- A castrated male beef animal. Useable cost-purcha |
| What is par stock, how is it calculated | Subtract the minimum (reorder point) amount you have on hand- from the par stock. |
Created by:
babygirl2010
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