Food Cost & Quality Control

There are four sections in Discussion #2 for you to complete.

1) Please, read “Chapter 3. Food Cost & Quality Control (Purchasing/ Receiving/ Storage)” of Dr. Bell’s Food and Beverage Cost Control, posted on Canvas.

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It would be best if you could read the chapters addressing “typical ordering, receiving, and storage procedures” from “Purchasing: Selection and Procurement for the Hospitality Industry”.

2) Pick an interesting element from the reading and share. Please write at least 3 sentences.

3) Please state your opinion about the following statement.

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