ABSTRACT
This chapter focuses on a purchasing and storage schedule for any food and beverage item. It describes a detailed specification for a food item. The chapter provides the value of a purchasing schedule to management. It explains the contribution to profitability such a schedule can make. The chapter explores the work out stock turnover. Think of purchasing as a cycle, not a one-time activity. Purchasing is not just a matter of phoning or emailing another order. Many of the responsibilities of the purchasing manager have been subsumed into other job roles, particularly in smaller organizations. The purchasing of alcoholic and non-alcoholic beverages, like that of foodstuffs, aims to purchase the very best quality of items, at the most competitive price, for a specific purpose. Food storage comes under food safety regulations and forms part of the organization's Hazard Analysis and Critical Control Point policy.
