Sourcing & Procurement - CKCO

___________ assists with vendor selection for products and services, supplier competition and proposals from vendors, negotiating pricing, reviewing vendor terms and conditions, and developing contract relationships with vendors.

• Procurement

• Buying

• Sourcing

• Puchasing

_________ assists with placing orders, negotiating pricing, compliance, resolving vendor disputes/problems, and customer service.

• Purchasing

• Procurement

• Buying

• Sourcing

All competent _______ should be skilled in buying the appropriate ingredients, in accurate amounts, at the right time, and at the best price.

• managers

• order takers

• waiters

• cooks

There are two major food categories: perishables and non-perishables.

• True

• False

________ items include fruits, vegetables, fresh fish and shellfish, fresh meats, poultry, and dairy products.

• Non perishable

• Perishable

• Fresh food

• Tin food

Perishable items include dry goods, flour, cereals, and miscellaneous items such as olives, pickles, and other condiments.

• True

• False

Factors the impact prices:

• Seasonality

• Weather

• Cost of transportation

• All of the above

F&B purchasing (procurement) is an intentional, goal-oriented, and meticulously planned function concerned with search, selection, purchase, receipt, storage, use, and control of a business-vital commodity.

• True

• False

What is the optimal number of vendors you should have for your main categories (meat, dairy and produce) ?

• 1-2

• 2-3

• 3-4

• 5

Most operators evaluate vendors based on three criteria:

• Price

• Quality

• Delivery

• All of the above