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The document discusses menu planning and purchasing control points. It covers how menu planning relates to inventory and is influenced by factors like guest demands, economic conditions, and operational systems. Rationalization and cross-utilization of ingredients are important for operational efficiency. Staff, equipment, facilities, and their layout must support what is on the menu. Purchasing objectives are to obtain quality ingredients at reasonable prices from reliable suppliers. A buyer's responsibilities include maintaining adequate inventory levels while minimizing costs and ensuring quality and food safety standards. Characteristics of a successful buyer and criteria for evaluating suppliers are provided.

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Chapter 3 The Menu Planning and Purchasing Control Points
Competencies for The Menu Planning and Purchasing Control Points ,[object Object],[object Object],[object Object],[object Object],(continued)‏
Competencies for The Menu Planning and Purchasing Control Points ,[object Object],[object Object],[object Object],[object Object],(continued)‏
MENU PLANNING AND INVENTORY ,[object Object],[object Object],[object Object],[object Object],[object Object]
MENU PLANNING AND INVENTORY ,[object Object],[object Object]
MENU PLANNING AND PEOPLE ,[object Object]
MENU PLANNING AND EQUIPMENT ,[object Object]
MENU PLANNING AND FACILITIES ,[object Object],[object Object]
Factors Influencing Menu Changes ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
THE PURCHASING CONTROL POINT ,[object Object],[object Object],[object Object]
Basic Purchasing Functions ,[object Object],[object Object],[object Object],[object Object]
PURCHASING AND INVENTORY ,[object Object],[object Object],[object Object]
PURCHASING AND PEOPLE ,[object Object],[object Object]
Characteristics of the Successful Buyer ,[object Object],[object Object],[object Object],[object Object]
FIVE FUNCTIONS OF PURCHASING ,[object Object],[object Object],[object Object],[object Object],[object Object]
Advantages of the Master Distributor ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Criteria for Evaluating Suppliers ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
PURCHASING AND EQUIPMENT ,[object Object]
PURCHASING AND FACILITIES ,[object Object]
PURCHASING AND CHANGE ,[object Object],[object Object]
PURCHASING AND FOOD SAFETY ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Chapter 3 aha romania

  • 1. Chapter 3 The Menu Planning and Purchasing Control Points
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