A strategy used by vendors or manufacturers to quickly sell unwanted inventory by reducing prices.

The cost of one pound of product that can be served to customers.

A system in which a purchaser has a long-term commitment with a vendor to make frequent product deliveries.

The percentage of customers likely to order specific menu items.

An inventory system that requires the buyer to determine the minimum and maximum quantity that inventory levels must fall between.

The number of purchase units that should be available in inventory when an order is placed.

A system in which a specified quantity of products should always be in inventory.

A cash fund used to make infrequent and low-cost product purchases.

The amount by weight or percentage of a product’s AP weight that is not servable.

The number of each specific menu item that is sold.

A case of less-than-full purchase unit size sold by a vendor, also called a broken case.

A recipe that provides detailed instructions, including the amount of every ingredient, to produce a food or beverage item.

A system in which the vendor determines the quantities needed for purchase and retains ownership of products until they are issued to production.

A carefully controlled process for determining the amount (weight or percentage) of the AP (as purchased) quantity of a product remaining after production.