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Nabava namirnica

Planning and Preparation

Determine the required quantities of food items based on the menu and expected customer demand.

Create a list of preferred suppliers and their contact information.

Set a budget for purchasing food items.

Identify any special dietary requirements or restrictions.

Review inventory levels and current stock of food items.

Vendor Selection

Research potential suppliers and compare prices, quality, and delivery options.

Contact suppliers to request quotes and negotiate prices if necessary.

Evaluate suppliers based on their reliability, reputation, and ability to meet your requirements.

Choose suppliers that offer the best value for money and meet your quality standards.

Ordering Process

Create a standardized purchase order template that includes item names, quantities, prices, and delivery dates.

Place orders with selected suppliers, ensuring accuracy and completeness of the order details.

Monitor order lead times to ensure timely delivery of food items.

Keep track of order confirmations and communication with suppliers.

Receiving and Inspection

Designate a receiving area and establish proper procedures for receiving deliveries.

Inspect deliveries upon arrival for quality, freshness, and any signs of damage or spoilage.

Verify the accuracy of the received quantities against the purchase order.

Document any discrepancies or issues and communicate with suppliers accordingly.

Storage and Holding

Ensure that food storage areas are clean, well-organized, and properly labeled.

Follow the first-in, first-out (FIFO) method to rotate stock and minimize waste.

Monitor storage conditions, such as temperature and humidity, to preserve food quality.

Implement proper stock rotation to use older inventory before newer items.

Inventory Management

Regularly conduct physical inventory counts to track stock levels accurately.

Utilize inventory management software or tools to streamline the process.

Analyze inventory data to identify slow-moving items or items at risk of expiration.

Reorder food items as necessary to maintain adequate stock levels.

Quality Control

Implement quality control measures to ensure food safety and compliance with regulations.

Train staff on proper handling, storage, and preparation techniques.

Establish food quality standards and regularly assess the quality of received items.

Document any quality issues or customer complaints and take appropriate actions.

Cost Control

Monitor food costs and compare them to the allocated budget.

Identify opportunities for cost savings, such as bulk purchasing or negotiating better prices.

Analyze food waste and implement strategies to minimize it.

Regularly review supplier contracts and renegotiate terms if needed.

Documentation and Record-Keeping

Maintain accurate records of all purchasing activities, including invoices, receipts, and contracts.

Keep track of supplier performance, including delivery punctuality and quality consistency.

Document any incidents, such as product recalls or safety concerns.

Maintain records of inventory levels, stock usage, and any adjustments made.

Note: This checklist can be customized and expanded based on the specific needs and requirements of a particular restaurant organization.

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