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21 Cards in this Set
- Front
- Back
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PURCHASING DEPARTMENT
Profit Center |
Expense and Revenue responsibility
-Cafeteria |
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PURCHASING DEPARTMENT
Cost Center |
Manage Expense but does not generate revenue
-Patient Services |
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PURCHASING POLICIES
Informal / Open Market |
Buy Requests Quote on Specific Items based on Amount and Quality
-Urgent, Immeditiably delivery -Small purchase |
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PURCHASING POLICIES
Formal / Competitive Bid Buying |
Vendors compete on written specifications
Bids opened together. |
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PURCHASING POLICIES
Future Contracts |
Purchase goods at a specific price to be shipped later (wholesale)
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PURCHASING POLICIES
Prime Vending |
Single vendor for majority of purchases
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PURCHASING POLICIES
Centralized Purchasing VS Group |
Centralized - Personnel in one office does all purchases for all departments in the organization
Group - Several organizations unit for purchasing -Large volume discounts |
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PURCHASING POLICIES
Just in Time |
Not stored OR recorded in inventory
Expensive |
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Purchase order / Requisition
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Written recorded of items ordered
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Standing Orders
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Eliminate the need to call
i.e. weekly orders of bread or milk |
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Types of Written Specifications
-Technical -Approved Brand Specs -Performance Specs |
Technical- objective and impartial test results (graded food items)
Approved Brand - quality by specifying brand name or label (heinz ketchup) Performance - Functions characteristic (pH of detergent) |
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Vendor performance should evaluated...
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after several orders have been filled
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Food Broker
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Does not own products
-Connects buyers with sellers |
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Subjective Forecasting
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Used when relevant data is scarce
Delphi - expert opinion Market Research Panel Consensus |
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Exponential Smoothing Forecast
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Uses software
Not uniformly weighted |
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Causal Models Forecast
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Regression Analysis
Expensive to development Medium/Long Term Forecast |
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Blind Check Receiving
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Clerk gets blind invoice.
Lists merchandise but not quantities, weights or prices Forces serious check of delivery Costs more & takes longer |
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Fresh fish should arrive at ___ Degrees F
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Fresh fish should arrive at <41 Degrees F
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Dry Storage
Temp Humidity |
Separate from Cleaning supplies
Temp 50 - 70 degrees Humidity 50-60% |
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Humidity for Fruits & Vegetables
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High 85-90%
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Refrigerated Storage
Temperature -Fruits -Meat Dairy -Frozen Foods |
Fruits & Vegetables 40 - 45 degrees
Meat, dairy, Eggs - 32 - 40 degrees Frozen Foods - 0 to -10 degrees |
