All catering companies, regardless of type or size, have largely ensured their processes. Whether the catering business is a fast food restaurant or a fine dining catering business, it must purchase its supplies from suppliers by telephone, by email or web page, by fax, by letter, or from a vendor who calls to the establishment. Both types of establishments must receive supplies as they arrive, and someone must verify that the quality, price and quantity are the same as those ordered. Food should be stored dry, in the freezer or refrigerator. As soon as they are needed, food must be taken directly from stock and prepared for the customers who ordered it. Responsibility for purchasing may be assigned to one of several people working in foodservice operations, depending on organizational structure and management policies. It is not uncommon to see owners or managers assume responsibility in some establishments, while in others purchasing duties may be assigned to a chef or steward. In some hotels, dishes can even be ordered by some...