Project #91941 - Purchasing and costs

1. Give three hospitality examples of kickbacks.

 

2. Explain the concept of inventory padding? What can you do to avoid it in the hospitality industry?

 

3. Supplier A offers lettuce at 16.75 per case, and Supplier B offers it at $18.50 per case. The yield for supplier A is 88 percent; for Supplier B, 94 percent. Supplier A expects a COD payment; SupplierB gives seven days credit terms. Which supplier should a buyer purcahse from? why?

 

4. What are your reactions to genetically engineered foods? Provide specific food examples and their uses.

Subject Business
Due By (Pacific Time) 11/08/2015 02:00 pm
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