Managing Inventory Control and Procurement

Read this chapter. It uses the food service industry as a case study because of the different types of raw material inventory food establishments need to consider. As you read the section on Three Ways to Increase Your Value, can you recommend a fourth or even a fifth to help these businesses?

BASIC INVENTORY PROCEDURES

Additional Resources

The following websites are useful resources for additional information on food product specifications

USDA, Specifications and US Grade Standards: https://www.fns.usda.gov/fdd/specifications-us-grade-standards

USDA Agriculture Marketing Service, Product Specifications & Requirements: https://www.ams.usda.gov/selling-food/product-specs

These books are great resources for purchase specifications:

The Visual Food Encyclopedia

The Visual Food Lover's Guide: Includes essential information on how to buy, prepare, and store over 1000 types of food

Chef's Book of Formulas, Yields and Sizes