11.Describe each of the following sources of information to determine purchase requirements:

a.       Buffet designs

b.      Catering orders

c.       Customer specifications:

Procurement and Supply of Goods Discussion Paper.

i.      Numbers

ii.      Special requests

d.      Event orders, running sheets and function orders

e.       Menus

f.        Operational itineraries for crew, passenger itineraries, and passenger lists

g.       Recipes

h.      Reservation profiles and rooming lists

i.        Standard yields

12.What goods might need to be purchased by a business? Identify twenty-three (23).

13.Discuss the considerations in determining quality and suitability of stock on hand.

You may decide to keep a lot of stock. There are advantages and disadvantages to doing this.

Advantages

Disadvantages

 

Quality of stock

·

Suitability of stock

Procurement and Supply of Goods Discussion Paper.

14.Outline the organisational procedures for the supply of goods, including:

a.   Completing purchase orders

 

b.      Gaining authority to purchase and who is authorised to negotiate and purchase

15.Explain the assessment of supplier capacity to meet price, quality and delivery expectations, including:

a.  Comparing price with previous supply costs

b.      Visual assessment and taste test for food

16.Explain the following determinants of the quality of goods:

a.       Ability to meet organisational quality specifications

b.      Currency of best by or use by dates

 

c.       Freshness

 

d.      Size and weight

Procurement and Supply of Goods Discussion Paper.