特许经营餐厅的模式及网络第6讲采购

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,Restaurant Entrepreneurship and managem,ent,特许经营餐厅的,模,式及,网络,第六讲,Procurement and Purchasin,g,采购,Food Purchasing System,采购系统,1.,建立原料品类及标准,Standards and Specifications,标准与规格,Product Definition,原料名称及概述,Sensory Attributes,味道，新鲜，形状。,Physical Requirements,属性,Weight,Count,Cooking,Uniformity,Defects,Food Purchasing System,采购系统,1.建立原料品类及标准,2.选择供给商,Selection and Identifying Suppliers选择供给商,Full-Line Purveyors,全系列的供给商,Co-op buying,合作购置,Specialty Suppliers,专业供给商,Food Purchasing System,采购系统,1，建立原料品类及标准,2，选择供给商,3，定货，收货，验货,One-stop-shopping,统一供货,配送中心,供给商,餐厅,供给商,供给商,供给商,餐厅,餐厅,餐厅,餐厅,供给商,Food Purchasing System,采购系统,1，建立原料品类及标准,2，选择供给商,3，定货，收货，验货,4，库存，配送,Delivery and Storage,配送及储存,Par Stock re-order point),最低库存再订货点,Inventory Control System,存货控制系统,Delivery System:Size,Frequency,route.,配送系统：数量、频率、线路,Quality Control:Shape,Temperature.,质量控制：外形、温度,The Purchasing Cycle,采购周期,原料规格,再订货,收货,存货,订货,选择供应商,安全库存点,