Hello here👯 Today we will in week 5 in chapter 5 is the purchasing and receiving control.
WHAT IS PURCHASING?
√ Purchasing is the process of getting the right product into a facility at the right time and in the form that meets pre-established standards for quality, quantity and price
√ Product name and specification number
√ Pricing unit
√ Standard or grade
√ weight range/size
√ Processing and packaging
√ Container sizen
√ Itended use
√ The information such as product yield
Maximum and minimum inventory system
- Inventory is a detailed and complete list of goods in stock
- Economic Order and Quantity (EOQ) is the order quantity that minimizes the total holding costs and ordering cost
- Determine on how much to re-order:
√ Never order more than your storage space can hold
√ Never order more supplies than you can use before they are expired
√ Consider shipping cost when placing order
Formula:
Reorder level = Maximum usage x Maximum lead time
Question
Average usage 100 units per day
Minimum usage 60 unit per day
Maximum usage 130 units per day
Lead time 20-26 day
EOQ 4,000 units
a) Reorder level
Maximum usage X Maximum lead time
= 130 X 26
= 3380
b) Maximum stock level
Re order level - (Min usage X Min lead time) + EOQ
= 3380 - (60 X 26) + 4, 000
= 3380 - 1560 + 4, 000
= 5820
C) Minimum stock level
Re order level - ( Average usage X Average lead time)
=3380 - (100 X 6.6)
=3380 - 660
= 2720
WHAT IS RECEIVING?
√ Receiving is a point of which foodservice operations inspect the products and take legal ownership and physical possession of the items ordered
√ To ensure the food and supplies delivered matched established quality and quantity specifications
Receiving process:
- Inspect delivery and check purchase order
- Inspect delivery against invoice
- Accept order only if quality and quantity specifications are met
- Complete receiving records
- immediately transfer goods to storage
THANK YOU👯
No comments:
Post a Comment