BHMCT- 602 Food & Beverage Management
BHMCT-602 Food & Beverage Management Food Cost Control Cycle CLASS – BHMCT- 6 th semester CONTENTS : · PURCHASING · PURCHASING PROCEDURE · METHODS · LEVEL OF TECHNIQUES · PERPETUAL INVENTORY · MONTHLY INVENTORY · PRICING OF COMMODITIES · COMPARISON OF PHYSICAL INVENTORY Educational Objective Addressed :- · Purchasing Control – To make them understand about Purchasing, What is Purchasing control? Why a Purchasing control to be done? · What are the main points to be considered while purchasing? Aim of Purchasing and a brief overview of duties and responsibilities of Purchasing Manager · Different types of food purchase? What is Quality Purchase? Points to be considered during purchase. · Food quality factor for different commodities. · What is yield? and t