Purchasing, storage and control.

Using a set time frame within the semester I would upload the next section of the food costing course.
In the following section we look at the role of the stores manager, or in a small operation these duties may fall into the head chefs responsibilities.
Purchasing stock for the kitchen is not simply a case of grabbing the nearest telephone and asking for some meat, or another commodity. Suppliers, and their products, must be chosen with care and consideration.
Complete the reading on Purchasing on pages 4 through 15 of your digital manuals and complete the assignment on page 4. This assignment would be completed through moodle and set up as an accessable template.
This would give an over-view of the next section but I would back this up with a face to face combined with a conference session at a pre determined time, maybee just for 30 min to clarify any questions to date.