Purchasing Manual The Chef�s Table Florida Culinary Institute Demetrios Argyros, Dan Black, Christina Deale Nicole Henderson and Delecia Johnson In Partial Fulfillment of Requirements For CM 302 � Chef Geoff Sagrans September 7, 2006 Table of Contents Introduction��.3 Purchasing��4 Product Specifications��.6 Receiving��...9 Storing Practices��..11 Inventory Control ��...............................................................................15 Issuing��...17 Bibliography��.18 Introduction We are pleased that you chosen to join our team here at The Chef�s Table. Our concept is relatively new to the area of Palm Beach but we are looking forward to making a name for ourselves. The Chef�s Table was created by a grou......

Word Count: 3659
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