Purchasing
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| Whats the function of a purchasing department | Purchasing Production Sales and marketing Control
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| Percieved Quality | customers overall perception of qualtiy
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| Primal cuts into retail cuts | beef-brisket, plate, flank, foreshank
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| Different contracts | Oral, written, expressed, implied
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| Different types of wholesalers (4) | Limited function Prime supply
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| Percieved Value | customers opinion of products value to them
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| Edible Portion Cost | Equal to the AP price per portion dividedby its edible yield percentage.
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| As Purchased Price | Price charged by the vendor.
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| Cuts of muscle meats( age, color) |
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| Expectation of value packaged meat | The color will be drained an seem purple
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| Types of value | Place value- required product to right place Time value- products avaiable at right time Form value- products are furthered processed Informational- details provided to encahnce value to operation
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| Different markets | primary, secondary, local, supermarkets
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| Consideration on buying fresh produce | Intended use Availability Quantity Storage Yield Specfication
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| Quality grades for fresh produce | Grade A fancy Grade B choice Grade C standard
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| When buying meat using emps numbers I am... |
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| 16/20 tail on shrimp means.. | 16 shrimp in a pound means that the shrimp is big
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| Different packaging mediums for produce(containers) | Blister Pack-injection molding plastic film to form to the size of product Flat- rectangular container corrugated Lug- sturdy container corrugated for soft items
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| What happens when a producet travels through world food disbrutition system |
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| Par stock | The maxium amount of product you want to have on hand between delerives.
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| F.I.F.O | First in first out
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| Physical inventory | Is in actual counting and valuing of procudts you have in your restruant.
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| Prepuatal inventory | keeping book inventory continous in agreement with stock on hand within specific time periods
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| Things to do to prevent secruity problems | screening of employees before hire Document cash paid-outs. Delivery person initails your copy Never pay invoices with PObox as address Those who buy should never pay bills Cancel paperwork Employees go through one door, shouldnt park close
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| Top 4 Quality grades | Beef- prime, choice, good standard Veal- prime, coice, good, standard Lamb- prime, choice, good, standard Pork- No 1, No 2, No 3, No 4
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| Major primal cuts | lamb- Leg, Loin, Rack, Shoulder Veal- Shoulder, rack, loin, leg Pork- Ham, loin, boston butt, shoulder Beef- chuck, rib, loin, round
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| 13 Products lines | fresh & Frozen meats Fresh & Frozen poultry Fresh & Frozen seafood Fresh & Frozen produce coffee and spices Frozen fruits and vegtables Canned goods and groceries Convienience foods and entress
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| Box beef terms | Bark- fat outside cover on carcass, primal, or sub primal cut. Lip-on- the tail left on a ribeye after removal of all bone. No-roll- term for US inspected bt no US graded carcass r boxed beef. Steer- A castrated male beef animal. Useable cost-purcha
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| What is par stock, how is it calculated | Subtract the minimum (reorder point) amount you have on hand- from the par stock.
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