[식음료부문관리론] Purchasing and Receiving Controls(비용과 배달의 제어)
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P. 146
Discussion Questions
1. What are the purposes of an effective purchasing system?
2. What forms are necessary for an effective purchasing system? Why are they important?
3. What are standard purchase specifications? Why are they important?
4. Why should a purchaser not order larger quantities than necessary?
5. Why should a purchaser not under order products?
6. What factors should be considered when selecting suppliers?
7. What are some of the ways in which theft can occur at the time of purchase?
8. Suppose that a supplier has quoted a price of $22.00 for a case of a required product. What if anything, might be done to reduce the price which must be paid?
9. What interrelated files are common to computer-based purchase order systems?
10. What are the advantages and disadvantages of zero-based inventory assumptions?
11. What benefits do you foresee arising from telecommunications between a food service establishment and its suppliers?
12. What are the basic steps in the receiving process?
13. Why is the daily receiving report important?
14. When should a request-for-credit memo be used?
15. Why is it helpful to mark and tag products at the time of receipt?
16. What are common examples of theft during receiving, and what can be done to reduce the opportunities for these problems to occur?
P. 147
Problems
Determining an Inventory Order Point
George smith, the food and beverage manager at a large restaurant, is trying to establish an order point for some of his meat items. There have been instances when the restaurant ran out of items, so George gathers the following information and begins to figure out his order point for fresh ground beef.
Product: Fresh Ground Beef
Purchase unit: Case (3 10-pound poly bags)
Usage rate: 2 cases per day
Order period: 3 days
Lead time: 3 days
Safety level: 2 days
1. What is the weekly usage rate?
2. What is the lead-time usage rate?
3. What quantity constitutes the safety level?
4. What should the order point be?
5. What is maximum inventory level?
P. 122~147
- 본문내용
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3. Columns 4 to 7 indicate, for each item, the purchase unit which is the size of the shipping container (ground beef comes in 10-pound bag), number of purchase units (there are six 10-pound bags in a purchase unit of ground beef), cost per unit (a 10-pound bag of ground beef costs $28.50-or $2.85 per pound), and total cost of the item (six 10-pound bags of ground beef at $28.50 equals $171).
⇒ 3. 4~7행에는 각각의 품목에 대해, 구매단위 선적 컨테이너의 크기(대형 소고기는 10파운드 백에 담겨있다), 구매단위 수량(소고기의 구매단위는 10파운드 백 단위이다). 단위당 비용(6개의 10파운드 백의 구입가는 28.50 달러 또는 1파운드당 2.85 달러이다.). 그리고 총비용을 기록하라.(6개의 10파운드 백에 담겨 있는 28.50달러 소고기는 총 가격은 171달러이다.)
4. In the distribution columns 8 to 13, the total cost in column 7 of each item is carried over by category. Food items are classified as "directs" or "stores." ("Directs" are charged to food costs on the day of receipt, "stores" enter storage records, such as perpetual inventory forms, and are charged to food costs when issued. See Chapter 9.) Each beverage item is classified as liquor, beer, wine, or soda. Columns in the sample forms post bar Scotch and house chablis wine.
⇒ 4. 8~13 행에는 유통을, 7행에는 각자의 아이템이 항목에 따라 수행되는 총비용을 기록하라. 식품은 즉시 사용 혹은 저장 되는 아이템으로 분류된다.('즉시사용'은 영수증 수령 후에 비용이 청구되고, '저장'은 끊임없이 보관기록을 입력한다. 그리고 보관기록이 발행되었을 때 식품비용이 청구된다. 9장 참조) 각각의 음료품은 주류, 맥주, 와인, 탄산수로 분류된다. 샘플양식의 행은 스카치 바나 하우스 와인의 양식이다.
5. Column 14-transfer to storage-is used in larger operations with separate receiving and storage staff to indicate that the storeroom has actually received all items from receiving.
⇒ 5. 14행 창고대체-검수와 보관이 분리된, 대형 상점은 입고부서로부터 실제로 받은 것에 대핸 기록을 한다.
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