III. Sum up what you've learned from the text about:

• the people responsible for efficient purchasing of food, supplies and equipment;

• different types of suppliers;

• different categories of foodstuffs;

• storage facilities available in different foods and supplies;

• refrigerators and freezers used in the restaurant business;

• the duties of stewards or storekeepers;

• control methods to prevent pilferage

IV. Find in the text another way of expressing the following:

1. Foods precooked to be served with a minimum of preparation.

2. Items such as flour, sugar and spices that are used on a steady, continuing basis.

3. Table utensils such as knives, forks and spoons.

4. One who makes his living selling goods.

5. Sale of goods directly to the individual consumer.

6. In restaurant usage, the amount of cooked food obtained from

raw food.

7. Sale of goods to a business in large, bulk quantities at prices

lower than to an individual consumer.

8. A manufacturer who processes raw foodstuffs into commercial forms; frozen and canned products are _________ foods.

9. In a hotel or restaurant, one who supervises the provision and distribution of food and drink.

10. Table linens such as napkins and tablecloths.

11. A record of the date and quantity an item is withdrawn, signed by the one who withdraws and the one who gives permission for the withdrawal.

V. Fill in the gaps with the appropriate words to complete the sentences:

1. _______ means the same thing as buying.

2. A purchasing agent for a restaurant must consider the _______ in cooked food that will be obtained from the raw food.

3. Large cities usually have ______ merchants who sell in bulk to restaurants, whereas restaurants in smaller communities often have to buy from _______ merchants who also sell to the general public.

4. ______ products such as bread and ______ products such as milk are often delivered regularly on a contract basis.

5. ______ foods are those which spoil after a relatively short period of time.

6. ______ foods are those that are used regularly and steadily.

7. Food ______ take raw food materials and manufacture them into commercial food products.

8. _______ foods like frozen entrees require little preparation time but usually cost more to purchase.

9. A form shows withdrawals of supplies from a restaurant's form.

10. The receiving agent _________and ___________ items when they are delivered.

11. Flour, sugar and canned foods are among those that are kept in a _______ storeroom.

12. __________supplies and _________ for insect or rodent control are frequently stored in the dishwashing area of a restaurant.

13. Meat, milk and butter are among the items that are kept in a _______ room.

14. A storekeeper is usually required to take a count known as an _______ of all items in the storeroom at regular intervals.

15. Unfortunately, _______ is a common occurrence in many restaurants, and an inventory is a good method for preventing it.