For Prof. Xavier

Unit 4 [AB213: Food and Beverage Management]

Unit 4 Assignment: Purchasing and Receiving Food and Beverage Items

Based on your Unit readings and the following scenario, respond to this Assignment. 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.

Menu 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

Poolside Bar:

Premium brand liquor

Beer, wine, soft drinks

Mixers

Assignment 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 for 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.

Unit 4 [AB213: Food and Beverage Management]

Disclaimer: The organization and characters depicted in this exercise are fictional. Any resemblance

to real organizations or individuals is purely coincidental.

Directions for Submitting Your Assignment

Compose your assignment in a Microsoft Word® document and save it as Username-AB213

Assignment-Unit#.doc (Example: TAllen- AB213 Assignment-Unit 4.doc). Submit your file by

selecting the Unit 4: Assignment Dropbox by the end of Unit 4.

Make sure your document includes:

 Your Name and Date

 Course Name, Section Number and Unit Number

 APA Citations and References

UNIT 4 Assignment Grading Rubric Percent Points

Possible

Points

Earned

Content, Focus, Use of Text/Outside Sources

Answer provides correct and thorough checklist item response

demonstrating critical thinking and analysis.

80%

 Determine the maximum number of cases of shrimp and the amount of beverages that should be available in inventory to meet the demands for the item (the par level) for this group.

7

7

 Determine the required sanitary and safety procedures for handling both the shrimp (and any condiments) and the beverages poolside.

7

7

Subtotal: 80% 28

Writing, spelling and grammar/ APA format: 2–3 pages

20% 7

Total 100% 35

Gross Project Score

Less: Late Penalty (Per Policy)

Your Project Score