2 pages/≈550 words
Business & Marketing
Purchasing: best practices of food service (Research Paper Sample)
Purchasing: best practices of food service 1. Supplier a. Develop suppliers b. Establish important suppliers 2. Cost control a. Reduce the buying cycle b. Food safe and quality control 3. Create innovations a. Changing the thinking way b. Simplify processes Robert B Garlough (2011) Modern Food Service Purchasing. New York: Delmar Lewis Reed (2006) Specs: The Foodservice and Purchasing Specification Manual. New Jersey: John Wiley & Sons, Inc. Fred Favole (2011~2013) Fred's Purchasing Insights. http://purchasinginsights(dot)blogspot(dot)ca/ source..
Purchasing: best practices of food service Name: Course Code Instructor: Date of Submission Introduction The food service industry just like nay other business aims at making profits. In order to realize this goal, there are number of measures that must be put in place. The food service industry is also dynamic. It is also crucial that businesses in this industry keep up with the dynamism of the filed. This will help increase efficiency while at the same time ensuring that they remain relevant (Fred, 2013). This discussion focuses on some of the best practices of the food service industry. Suppliers They form an important and crucial part of the food service industry. A business in the food service industry must ensure that it has reliable suppliers. This is in terms of timely and reliable delivery as well as in terms of the quality of food items provided. The business therefore has a duty to identify and develop or create its own supplier base. This means that the business will have certain specific suppliers on whom they rely on. The food service industry should also ensure that it establishes the most important suppliers (Lewis, 2006). There are suppliers of different types, yet there are those whose provisions are most crucial for the business. They must be identified for purposes of establishing a rapport and mutual trust. Cost Control This is yet another best practice in the food service industry. It involves looking for ways to minimize cost thereby increasing the profit margins. The ultimate goal of every business is to make profits. The profit margin released by a business is largely influenced by...
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