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Purchasing

Across
Refers to minor theft. For instance, employees snatching a drink while on the clock, or guests swiping an ash tray.
___ Stock. The maximum amount of a product you want to have on hand. When reordering the product, you want to buy just enough to bring you up to what you need.
A bill from a vendor for goods or services, often presented as the goods are delivered or after the services are performed.
______ code (ID). Product information read by a bar code reader. The information is based on a standard that associates various details with that product.
___ order. When your shipment is incomplete because the vendor did not have the item in stock. The invoice will state that the item is ____ ordered. You will receive it later.
Among other responsibilities, it has inspection powers throughout the food distribution channel. Typically concentrates its inspection efforts on red meat, poultry, and egg production.
Down
Stands for first-in, first-out. A method of stock rotation used to ensure that older products are used first.
____ time. Period of time between when you place an order with a vendor and when you receive it.
A description of all the characteristics in a product required to fill certain production and/or service needs. Spec, for short.
A company, usually local, that sells products and services to the restaurant community. It typically purchases the goods it sells from a primary source.
_____ Requisition. Lists the products or services needed by someone in the restaurant operation. It is given to the buyer, who then goes into the marketplace to find the best deals. This requisition is typically used for things that the buyer doesn't purchase on a regular basis.
Manager who has food-buying responsibilities. May also be responsible for the food storage areas.