Unit Name: Purchasing, Receiving, Inventory and Storage
 

Goals: After completion of this unit, the student will understand factors that affect prices in the bakery and will complete a simulated inventory.

 

Objectives:
 

 

Tasks:

411 - Write written food requisitions for production requirements.

519 - Label and store finished bakery products appropriately to prevent or reduce spoilage and staling.

601 - List factors that affect food prices and quality, which may include market fluctuation and product cost.

602 - Describe purchasing methods (i.e. bids, purchase orders, phone, sales quotes, online, etc.).

603 - Identify regulations for inspecting and grading of bakery ingredients (i.e. flour, sugar, eggs, dairy products and fruits).

604 - Identify various inventory systems including perpetual and physical inventories and requisition systems for controlling costs (i.e. computerized systems).

 

Standards:
 

 

Instructional Activities:
1.  Answer the following questions in the beginning of the article: Food Storage and Issuing Control (skip question #6).  Once you have completed the questions, read the rest of the article and revise any answers that you may want to change.

2.  Read the second article: Foodservice Receiving and Storage Practices.  Write a two paragrah summary of the article.

3.  Complete the simulated inventory assignment.  After completing the assingnment, answer the attached questions from page one of the assignment.

 

Assessments:
1. The final set of answers for article one: Food Storage and Issuing Control.

2.  The written summary for Foodservice Receiving and Storage Practices

3.  Completed inventory assignment with the wrap-up questions. 

 

Resourses:
Learning Guide- Simulated Receiving/ Inventory Assessment