Answer & Explanation:Description:Library Research AssignmentPurchasing is one of the key areas in the cost control process of the restaurant and foodservice industry. When a customer orders an item from the menu, he or she has certain expectations. If size, shape, color, grade, or portions are mentioned, then those food characteristics are what the customer should receive and therefore buyers must select the correct food products needed to produce menu items that satisfy customers expectations.In addition to the correct item, the buyer must also purchase the correct amounts. Controls and purchasing procedures must be instituted to prevent costs getting out of line or the delivery of unacceptable products. Selected items for purchasing are set by standard specifications to ensure consistency. The purchasing procedure consists of the following steps:1. Designating a purchasing person2. Determining which products to buy by establishing product specifications3. Estimating how often and how much to order4. Choosing purchasing methods based on organizational
needs5. Selecting vendorsFor this assignment research the library, internet or other sources to find a recipe for an entrée that you would consider putting on a menu.Provide the recipe you have selected.Write a product specification for the main ingredient. It should include the following:Product nameSpecification numberPricing unitStandard or gradeWeight range/sizePackagingContainer sizeIntended useProduct yieldOther informationAfter you have written your product specifications, write a reflection of 23 paragraphs on the advantages, disadvantages, and limitations of writing product specifications.Please submit your assignment.You will be graded on the following:Individual Project Grading RubricFormat: Adherence to deliverable length, proper grammar, and APA format.10%Content: Content meets requirements and is an obvious response to the assignment details.20%Support: Ideas are supported with examples and evidence.20%Knowledge: A clear understanding of course material is demonstrated.25%Accuracy: Information is accurate with no factual errors.25%