Foodservice Engineering - inventory control

Question 1

4 steps

Answer 1

1-purchasing & specifications
2-Grading
3-inventory 
4-Selective inventory control
5-FIFO
6-Inventory mng

Question 2

Objectives of purchasing

Answer 2

1-maintain the quality and the value of a product
2-minimize cash tied-up
3-maintain the flow of inputs to maintain the flow of outputs
4-Strenghten the one>s competitive position
5- Allow purchasing to be done by different persons