TLE SQ 3 - 9

Procurement; the process of getting the right product for a facility at the right time.

Purchasing

Food items with short useful lives after they have been recieved

Perishable food

Food items with longer shelf life and are often stored in shelves at room temperature

Staple or nonperishable food

Food items usually consumed everyday.

Contract items

The point at which food service operation inspects and takes legal ownership and physical possession of the items ordered

Recieving

They must be competent enough about food products that he or she can discern whether the products coming into the operation meet the specifications

Reciever

Preferred method of recieving by some food service managers; offers an unbiased approach by the reciever or recieving clerk through time consuming

Blind method

This method is when the reciever checks the delivered items against the original purchased order and notes any deviations.

Invoice recieving method

When food and supplies recieved must be stored approximately and immediately.

Storage