Discuss the below:
Q1: Explain what a buyer has to know and do before purchasing products for a foodservice business. Include at least 5 elements. Next, provide a simple recipe for a menu item - minimum of 5 ingredients. Present detailed product purchasing specifications for each of those 5 ingredients. Remember, a product spec conveys to your suppliers exactly what you expect to receive.
Q2: As an aspect of your evaluation of organizational systems and processes, take a moment and reflect how the design or layout of the facilities affect those systems and processes. Highlight a specific feature, whether it is beneficial or an obstacle for providing service.