Compare conventional foodservice to commissary foodservice

Assignment Help Biology

Reference no: EM133441045

Questions:

1. Compare conventional foodservice to commissary foodservice. Provide an example for each.

2. With regard to receiving, how can we cut down on theft?

3. Discuss Just in Time purchasing. Why would a company use it?

4. Discuss the mini max method. Is this effective, why or why not?

5. How are receiving, storage and inventory linked to purchasing ?

6. Discuss the implications of over production.

7. Discuss the implications of under production.

8. Why would a company rely on historical data to determine food production needs? Would it be reliable ?

9. Why is it necessary to standardize a recipe? What could happen when a recipe is not standardized ?

10. How can a company help to reduce food insecurity?

Reference no: EM133441045

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