Title: Develop a purchase order based on a menu.
Course: Baking and Pastry Specialization (16052-III) > Section: Planning Menus

Development should include

- working with different vendors
- incorporating perishable and nonperishable food items in the order
- setting up a specification guide
- using product terminology.

Process/Skill Questions:

Thinking

- What is a purchase order?
- What is a supply order?
- How do economic trends affect a purchase order?
- How does purchasing affect food cost?

Communication

- Why are vendors important when developing a menu?
- What resources can be used to determine menu item availability?

Leadership

- What are the steps involved in developing a purchase order?
- Who controls/manages the amount of inventory as it relates to a purchase order?

Management

- Who determines which vendor to use?
- What tools could management use to reinforce understanding of product terminology?
- Who ensures that inventory controls are correct?
- Who verifies accounts receivable information?
- How can purchasing increase or decrease profits?