AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach) NEW

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Kaplan AB 213 Unit 4 Assignment Purchasing and
Receiving Food and Beverage Items (West Palm
Beach) NEW
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AB 213 Unit 4 Assignment Purchasing and Receiving
Food and Beverage Items (West Palm Beach) NEW
Based on your Unit readings and the following
scenario, respond to this Assignment. Large
restaurants and food service organizations set
purchasing objectives that ensure an efficient
operation. The purchasing manager develops the
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specifications for purchasing products for a menu
item. The Manager establishes a par level to
ensure enough products are available during the
order period. Product purchasing, receiving and
storing involves careful planning and attention
to detail. A corporate customer is having a
shrimp fest with open bar to be provided poolside
at your resort in West Palm Beach, Florida for
250 employees. Based on the methodology suggested
in the textbook to calculate perishable items,
determine the need to order more shrimp or beer
from your vendor to maintain par levels
established. Menu specifications 1 case of
shrimp (12 boxes) 5 pounds per box Product
usage rate 3 cases per order period
Order period 14 days Lead time 3 days after
receipt of PO Poolside Bar Premium brand liquor
Beer, wine, soft drinks Mixers Assignment
Checklist 1. Determine the maximum number of
cases of shrimp and the amount of beverages that
should be available in inventory to meet the
demands for the item (the par level) for this
group. 2. Determinetherequiredsanitaryandsafetypro
ceduresfor handlingboththeshrimp(andany
condiments) and the beverages poolside. Submit
your response in a minimum 2-3 page APA formatted
paper (also include an additional title and
references page) to the Dropbox.
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