Aprovisionamiento En Restauración

ID : 60149   
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Language: Spanish

Description: The purchasing department has the following main functions:
The responsibility of the whole process from purchase to the dispatch of the goods.
Conducting purchases.
Find the best prices for the same quality or product.
Ensure continuity of service goods.
Getting the best suppliers in terms of price and efficiency, and ease of financing.
Control market to find new products and distributors.
The procurement process involves a series of steps:
Receiving the purchase order, which can be on a form or a computer system.
Supplier selection.
Negotiating with the supplier and purchase.
Reception and control of goods and storage.
Expedition department payer.
In this process, one of the most important points is the selection of suppliers .

Once elected these suppliers, we will make a new selection taking into account the following decision:
The price. When comparing prices, we must consider the quality of the product offered, because sometimes a lower price means lower quality. Also keep in mind the credit system or finance and discounts offered.
Quality. When we look at the quality of the product, we must also take into account the consistency of this quality in subsequent purchases from the same supplier.
The effectiveness of the service. Here aspects as serving orders in quantity, quality and time, respecting the agreements reached included.
The supply of food and beverages is difficult and complex because of its characteristics unique:
Wide variety of raw materials, both in selection and quality.
Wide variety of semi-processed and processed products.
The shelf life of foods, both raw material and processed.
limited storage capacity for space and time.
This unit will release the gastronomic classification of raw materials usually used in restoration. Also, an introduction to a series of basic knowledge about nutrition, will be the importance of Appellations of Origin (DO), and ensuring that offer products that have be held.
Finally, the importance of developing technical specifications and food control will also be studied, in order to avoid poisoning.

Instructor Description: Este curso incluye un mentor y ayuda asistencia escritorio educativo.

Requirements
Este curso está en línea y todos los materiales requried están incluidos en el costo del programa.

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Class Details

Sessions
Online 24/7

Location

Start Date:upon registration

Tuition: 

$295.00

Registration Closes On
Monday, July 31, 2017 @ 12:00 AM


Schedule Information

Date(s) Class Days Times Location Instructor(s)
Online 24/7 TBD

Other Class Offerings

ID: 61449

StartDate: upon registration
Online 24/7
Self-Paced