This activity will focus on the flow of food and beverage products through the food service operation and the basics of purchasing, receiving, storing and issuing food and beverage items.

Your objective will be to become familiar with the different purchasing, receiving, storing and issuing food and beverage available by applying your knowledge acquired from this module.

Visit a restaurant or hotel near where you live. Perhaps you are already working at such an organization or institution.

Are there any sustainable practices being incorporated into the day to day purchasing, receiving, storing and issuing food and beverage items?
Can the purchasing, receiving, storage and issuing process in place be simplified?
How does a perpetual inventory system differ from a physical inventory system?