Purchasing and costs

Instructions: All assignments are research based. There must be evidence of research in all your assignments- in-text citations must be present and there must be a formal reference page. The text is a valuable resource and I expect that you will utilize it, however, it cannot be your sole reference point. Please incorporate other texts, journals, periodicals, case study’s and other sources to develop a substantial research paper.

Examples of in-text citations and references:

a. According to Alsup and Bernard-Donals (2002), schools need to “devise high school and writing curricula so that they are compatible and desirable for students who are planning to attend college” (p. 131).

b. Hansen and Hansen (2004) conveyed that academicians and school personnel believe writing to be critical; yet, more and more professors report that the writing quality of the students is substandard.

c. Warschauer (2006) stated countrywide attention has been focused on poor student writing.

Reference

Alsup, J., & Bernard-Donals, M. (2002). The fantasy of the seamless transition. In T. Thompson (Ed.), Teaching writing in high school and college: Conversations and collaborations (pp. 115-136). Urbana, IL: National Council for Teachers of English.

Hansen, R., & Hansen, K. (2004, December, 28). The importance of good writing skills. Retrieved from http://www.thewebwriter.com/goodwriting.htm

Warschauer, M. (2006). Laptops and literacy: Learning in the wireless classroom. New York, NY: Teachers College Press.

As the assistant food & beverage manager at the Waldorf Astoria Hotel, you have the mandate to instruct your staff on the application of control process in the food service establishment.
You are expected to choose one of the following items from each category and apply the control process to the specific food product.

Category I- Meat and Fish

• Fillet mignon
•  Fresh Fish
•  Lobster
•  Pork loin

Category II- Dairy and Eggs

• Fresh egg
• Fresh whole milk
• Ice cream
• Canned milk
• Cream cheese

Category III- Poultry

• Broiler/fryer
• Duck
• Chicken patty
• Chicken salad

Category IV- Fresh Produce

• Asparagus
• Banana
• Pineapple
• Lettuce
• Onion
• Cabbage
• Carrots
• Garlic

Hint: The control process involves purchasing, receiving, storing and issuing these foods in food service operations.

For example when purchasing fresh fish:

a. what do you look for (Characteristics)?

b. What does the receiving clerk do/look for/ before accepting merchandise?

c. Storage of Fresh Fish

d. Issuing Fresh fish to the Kitchen (chef)