Purchasing and Receiving of Food and Beverage Items

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Large restaurants and food service organizations set purchasing objectives that ensure an efficient operation. The purchasing manager develops the specifications for purchasing products for a menu item. The Manager establishes a par level to ensure enough products are available during the order period. Product purchasing, receiving and storing involves careful planning and attention to detail.

A corporate customer is having a shrimp fest with open bar to be provided poolside at your resort in West Palm Beach, Florida for 250 employees. Based on the methodology suggested in the textbook to calculate perishable items, determine the need to order more shrimp or beer from your vendor to maintain par levels established.

 

 

MMenu specifications:
1 case of shrimp (12 boxes) = 5 pounds per box
Product usage rate: 3 cases per order period
Order period: 14 days
Lead time: 3 days after receipt of PO

   

 

PPoolside Bar:
Premium brand liquor
Beer, wine, soft drinks
Mixers

 

 

AsAssignment Checklist:
1. Determine the maximum number of cases of shrimp and the amount of beverages that should
be available in inventory to meet the demands f
or the item (the par level) for this group.
2. Determine the required sanitary and safety procedures for handling both the shrimp (and any
condiments) and the beverages poolside.
 
Submit your response in a minimum 2–3 page APA formatted paper (also include an additional title and references page) to the Dropbox

 

    

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