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