| A | B |
|---|
| As purchased price (AP) | Price of food purchased before trimming and preparing. |
| Consulting services | Buyers appreciate suppliers that provide information such as handling and safety requirements. |
| Convenience foods | Food which has been processed in some way to make it quicker and easier to use. |
| Cost-plus buying | The buyer is charged the supplier's cost plus a predetermined markup. |
| Daily food cost sheet | Most important way managers try to limit food waste. Add all requisitions and purchases. |
| Delivery schedule | The buyer informs the the supplier of the day and time of the delivery. |
| Edible portion (EP) | Food quantity after trimming and preparing. |
| Food cost percentage | Requisitions plus purchases divided by the daily sales figure. |
| Forecasting | A highly educated guess using production records. |
| Lead time | The time gap between placing an order and its delivery. |
| Make or buy analysis | Buyer compares the price of raw ingredients and labor cost to convenience foods. |
| One-stop shopping | Buyer receives a volume discount by purchasing as many items as possible from one supplier. |
| Optimal price | The best price for value possible. |
| Overproduction | making too much of a food item. |
| Processed foods | Staples such as pasta, spices and oil are examples of this. |
| Production records | production sheets, daily food cost sheets and sales mix records. |
| Production sheet | list all menu items that will be prepared on a given day. |
| Reciprocal buying | Buyer agrees to do business with only one supplier in exchange for the supplier's commitment to use and recommend the buyer's operation. |
| Sales mix record | Track each item sold from the menu on a daily, weekly or monthly basis. |
| Standing order | Supplier regularly delivers a predetermined amount of items to the buyer's operation. |
| Stockless purchasing | The buyer purchases a large amount of goods at a discounted price and the supplier agrees to store these goods, delivering to the buyer is needed. |
| Stockouts | running out of a menu item. |
| Substitutions | Buyer agrees to let the supplier fill purchase orders with an acceptable substitute if the specific product ordered is unavailable. |
| Yield | The amount of servings a recipe makes. |
