Chef Moran discussed in his own point of view as a chef for many years in terms of purchasing for food and beverage establishments. Implementing a thorough and strict purchasing system in a restaurant can be extremely time consuming and expensive, however it can save the business money in the long term and ensure a level quality of product. From reading this interview and the book chapter for purchasing, what are the key steps in implementing such a system, briefly describe each step? What kind of restaurant would benefit most from such a system? Explain your answers, use references if possible.
Please use attachments below and answer in 2 PARAGRAPHS.
