Jamie Pronschinske HT 362 February 25, 2013 Pg 216, 1-3 1. Sue should purchase food in proper quantities after the chef has completed an issue requisition when items are needed. Sue needs to be more detailed about purchase specifications.
2. The chef should have brought up concerns with Sue or the general manager regarding inventory before sending staff to the local grocery store to purchase what he needed.
3. Sue should select a supplier with more reasonable prices, assess the amount of food currently in inventory before placing an order for more food and she should purchase perishable items more often and in smaller quantities.