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Managefirst Inventory And Purchasing With Pencil Paper Exam And Test Prep



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This particular guide is a brief competency guide which is focused on Inventory and Purchasing. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certificate for each exam passed. Packaged with this book, is also aNEW! Exam Prep Guide.

Table of Contents

Chapter 1        Introduction to Inventory and Purchasing


·        The Objectives of Purchasing

·        What to Buy


Chapter 2        The Purchasing Function


·        Purchasing in a Foodservice Operation

·        How Purchasing Affects an Operations’ Employees

·        The Purchaser’s Qualifications and Job Duties

·        Ethical Considerations Related to Purchasing

·        The Administration of Purchasing Activities


Chapter 3        Quality Standards in Purchasing


·        Quality Standards

·        Factors Affecting Quality Standards

·        The Make-or-Buy Decision


Chapter 4        The Procurement Process and Supplier Selection


·        The Procurement Process

·        Supplier Selection


Chapter 5        Inventory Control


·        Managing Inventory to Volume

·        Optimal Inventory Level

·        Inventory Control and Management Systems


Field Project



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