Ordering

Today, I worked one - on- one with DesaRae, the procurement manager from Southside, on ordering. The day began with printing a sheet that listed all the pars for each item. The bare minimum that should be in storage is what a par is. CBORD conveniently generated a list that organized all inventory items into each location, such as cooler 1, freezer 2 etc.

We then went to each location and counted to see how many there were of each item and compared it with the par sheet. Special considerations were taken into account such as the weather ( it is very hot so we ordered more ice cream), or the population that we were serving (a Korean group was here so we ordered more tea). DesaRae commented that much of her forecasting came from her own experience and knowing when things would be needed more so than the par indicated.

After making our "order list" we sent an order to all of the food vendors. Some vendors such as Bakemark you must reach $500 to order anything so those times were set on the back burner until more was needed. Order lists were saved to later check with invoices to ensure everything was delivered. The procurement manager is a very important role and it was good for me to see some of the things involved. You don't realize how important this manager is until she leaves and you realize your storage itmes just don't appear magically.