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Describe importance and key components of product specifications.
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Describe how things can go wrong…where money can be lost in the process?.Explain relationship between purchasing, food specifications and receiving function.List critical steps in receiving process.Frequency of performing physical inventory, etc.) List “best practices” related to managing inventory (Eg.List factors in determining amount of inventory to carry.Calculate and explain the meaning of inventory turnover ratio.Calculate and explain the importance of inventory valuation.Describe inventory systems and procedures used in foodservice operations.Three ways to increase your value (as a buyer/customer).Purchasing defined – buying versus ordering.Pricing and costing for physical inventory.This chapter is remixed from Basic Kitchen and Food Service Management by The BC Cook Articulation Committee.