The methods of purchasing and ordering catering raw materials mainly include ().

The methods of purchasing and ordering catering raw materials mainly include: ① Regular ordering method refers to the quantity of certain raw materials that must be ordered in a certain period of time, that is, the ordering time is fixed in advance, and the ordering quantity depends on the inventory situation; (2) The ordering point method is a method that the ordering time is not fixed, but the quantity of each order is fixed. The key is to determine the inventory of the ordering point, that is, order when the inventory reaches this point; (3) The economic order batch method refers to the quantity of each order that can make the hotel pay the lowest total cost in inventory. Total storage cost, including ordering cost, purchasing cost and storage cost.