Foodservice Engineering - inventory control Flashcards Preview

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Flashcards in Foodservice Engineering - inventory control Deck (2)
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1

4 steps

1-purchasing & specifications
2-Grading
3-inventory
4-Selective inventory control
5-FIFO
6-Inventory mng

2

Objectives of purchasing

1-maintain the quality and the value of a product
2-minimize cash tied-up
3-maintain the flow of inputs to maintain the flow of outputs
4-Strenghten the one>s competitive position
5- Allow purchasing to be done by different persons