Saturday, 14 February 2015

PURHASING

DEFINITION:

Purchasing refers to a business or organization attempting to acquiring goods or services to accomplish the goals of its enterprise. 





THE MARKET:

a regular gathering of people for the purchase and sale of provisions, livestock, and other commodities.





MARKETING CHANNEL:

marketing channel is a set of practices or activities necessary to transfer the ownership of goods, from the point of production to the point of consumption. It is the way products and services get to the end-user, the consumer; also known as a distribution channel.









PRIMARY MARKET:


The primary market is the part of the capital market that deals with issuing of new securities.


SECONDARY MARKET:

 market where investors purchase securities or assets from other investors, rather than from issuing companies themselves.


LOCAL MARKET:

Client and customers who will buy a product in the region or area in which it 

is produced.


BROKER:

a person who buys and sells goods or assets for others.


MARKET REGULATION:

regulated market or controlled market, is a market where the government controls the forces of supply and demand, such as who is allowed to enter the market or what prices may be charged.





FEDERAL INSPECTION STAMPS:






THE BUYER:

a person who makes a purchase.







THE VENDOR:

a person or company offering something for sale,especially a trader in the street.












FEDERAL GRADE STAMPS:































Thursday, 5 February 2015

FOODSERVICE MANAGEMENT

THE MENU

DEFINITION:a list of dishes available in a restaurant. 









MENU PLANNING:Menu planning is the first control point in the food service system. The menu is a listing of the items the food service operation has for sale. Without a menu the customer will not know what their options are for goods to purchase.





TYPES OF MENU:

SELECTIVE MENU
selective menu is a menu that lets you choose what foods you like




SEMI-SELECTIVE MENU

This includes one or more food choices in at least one menu category





NON-SELECTIVE MENU

A menu in which it's recipients do not have a choice.


STATIC MENU

A menu that is used each day






single-use menu

A menu specially planned and used only once,usually for a holiday or catered event.Example like you can create own menu wedding,birthday party and others.





cycle menu

A cycle menu is used to prepare, forecast and predict the food that is available during a period of time, 









TABLE D'HOTE MENU

 is a menu where multi- course with only a few choices are charged at a fixed total price.







DU JOUR MENU

Menu of the day






MENU WRITING







MENU PRINTED

Full-Color Restaurant Menu Printing