Title: (Optional) Describe the food and beverage purchasing process.
Course: Lodging Management (12159) > Section: Performing Food and Beverage Functions

Description should include

- ordering and receiving procedures
- types of purveyors (i.e., local farmers, single-line and general-line wholesalers, specialty wholesalers, drop shippers, desk jobbers, food brokers, merchandise agents, and commercial representatives)
- reasons for choosing a purveyor (e.g., quality of foods, price, additional services including anticipation, correct order assembly, delivery features, credit options, storage capabilities, and the process used to package and age meat).

Process/Skill Questions:

- How do lodging and restaurant buyers find suitable purveyors?
- What are the procedures for ordering products, including fish, beef, and poultry?
- How might purchasing from a wholesaler differ from purchasing from a local farmer?
- What are common procedures for receiving food purchases?
- What is FIFO, and why should it be followed?
- What kinds of supplies and equipment must be purchased for the food and beverage department?
- What is par?
- How does purchasing interact with the sales department?