Chapter 3 Operational Functions
Chapter 3 Operational Functions
Chapter 3 Operational Functions
OPERATIONAL FUNCTIONS
IN THIS SESSION:
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MARKET
• in the context of purchasing is actually a reflection of several
concepts related to the products available for purchase and
the processes involved in moving them from the original
source of supply to the point of service, or from field to fork.
• Collection of activities that results in transfer of ownership of
food from producer to consumer.
• The continuum of exchange activities is called market
distribution.
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METHODS OF PURCHASING
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RECEIVING, STORAGE, AND INVENTORY
RECEIVING, STORAGE, AND INVENTORY
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THE RECEIVING PROCESS
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DRY STORAGE
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RECEIVING, STORAGE, AND INVENTORY
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PERPETUAL INVENTORY
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PHYSICAL INVENTORY
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PRODUCTION
PRODUCTION
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RECIPE
•Standardized recipe
•Recipe Adjustment
•Factor Method
•Percentage Method
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SERVICE
STYLES OF SERVICE