And issuing the supply raw food items

Assessment Guidelines

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Food operations
Food and Beverage
Housekeeping
Reception
Tourism outlet
Travel services
Event management

Operation/Department: Food and Beverages Job role: Manager

The purchasing department works with accounts department to keep the information on allocated budget and balance budget.

The following factors influence purchasing −
 Size of F&B Organization
 Location of F&B Organization

Receiving the Product
The receiver receives the products from the suppliers. He checks the product for right quality and quantity. He deals with the delivery personnel from the supplier’s end and signs on the related receipts.

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Consuming the F&B Product
This part is played by the guests. At the service end, the respective staff takes inventory of the consumed and balanced stock of food and beverages and keeps it updated to latest figures.

The 7 steps of a strategic procurement process

T/A American College / International Institute of Management

RTO Code: 31897

□ customer travel products:

□ luggage labels

□ event supplies

□ food:

□ fruit or vegetables

□ meat, poultry or seafood

□ vessels

□ general stores

2. List the specific requirements which require the purchase of these goods based on e.g. an

upcoming function, banquet sheet, special customer requirements, an event, low stock,

Meat, seafood, poultry, processed fruits and vegetables, and fresh fruits and vegetables can be ordered

under different specifications. For example,

place of origin, whether fresh or frozen, count, size, and packaging,

container, growing area, and count per container.

 meat, poultry or seafood 10 kg each meat is available
 cleaning agents and chemicals 5 bottles of each are available
 uniforms Already available
 fresh goods Should be ordered on daily basis. No stock available 6. Determine the price limitations for 3 products you have listed on your purchase list using job costings from your organisation. How does this affect the maximum price you can pay for the purchase of the product? Why? Are there any processes for this in your workplace or in the RTO? What are these?

Limitation # 1. Problems of Structure:
An initial problem is the choice of items to be included and the weights attached to them. In the case of an index of retail prices, the question is essentially one of deciding the range of organization to which the index should apply.

T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K

 Nolan Meats

 One Harvest
9. Identify the organisational purchasing procedures which form the basis for purchasing goods and sourcing suppliers in your establishment and provide the details for these.

 Should result in better service from the purveyor.

 Utilization of purveyor's information system to supplement the restaurant's information needs.

and may be paying prices that are too high.

10. Source 2 suppliers (other than those you currently use) in your area or region and obtain information for prices and service provisions for the 6 products you have identified for purchasing in Question 3. (info may be entered in table) – You are required to list your sources of information

For example:
a. Prices

b. Prices based on quantities you would require overall (within the total order based on

It has been estimated that the existing supplier is best in relation to price, availability, delivery timings

and stock availability.

While it can be difficult to quantify the quality of a product, this should always be a central component of a supplier evaluation. ISO BS/EN ISO 9001:2000 certification remains the industry standard here, which indicates that the supplier excels in management responsibility, resource management, product realization, and measurement, analysis, and improvement.

 Outline a schedule. Clearly defining needed tasks and establishing deadlines for them ensures that everybody understands their responsibilities and will work to complete them correctly and promptly.

14. Take your findings to your trainer or Supervisor and discuss the options for further price negotiations. What has been discussed and determined, and how does this fit in with the requirements established in Question 11?

It was discussed that the prices of meat should be reduced to a bit. If we order meat quantity more than 10 kg each, the price will be reduced from 5 $ to 4 $. Price of fresh goods should also be decreased from 5 $ to 4 $ each. It was discussed that the delivery of fresh fruits and vegetables will be done throughout the year. If not possible, preserved stock should be provided.

Attach the relevant purchase order(s) for each supplier as relevant. Respected Sir,

Question 2:
Before placing an order in tourism, hospitality and events operations, you may need to seek approval or input from the following personnel:
(Tick the correct answers)

Question 3:
The following documentation could form the basis for identifying purchasing requirements and specifications in catering operations:
(Tick the correct box indicating true or false)

Question 6:
The following procedures must be followed to identify stock on hand before ordering to avoid wastage:
(Answer true or false in space provided)

Question 7:
The following forecast tools can be used to estimate the anticipated amounts of purchases: (Tick the correct answers)

Question 8:
Match the forecasting method for determining purchasing requirements to the relevant explanations:

Question 10:
The Breakfast supervisor asks you to order enough Valencia oranges to produce 10.000 litres of fresh orange juice. She tells you that the current type of oranges available yield approximately 0.400 litres per kg. What quantity do you need to order?

25 kilo

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Question 15:
The following considerations may be applied when reviewing or choosing suppliers: (Tick the correct answers)

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Question 22:
Match the type of stock control documentation to the relevant descriptions:

(Tick the correct answers)

Q1.

List the steps for the general process for determining purchasing requirements:

 Post purchase evaluation

Q2.

 Anticipated demand

 Pricing strategy

who may need to be involved in ordering processes or when seeking approval for purchases:

 Food and service management

 Self catering accommodation

 Tourist services

 Stock registers

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