This is for a purchasing class:

6- What are the benefits associated with having set product specifications and order procedures? 10 pts

7- Write a product specification for your favorite meat, fruit or produce item include at least 5 types of information found in a spec. 20 pts

8- If you were the purchasing agent for a restaurant that had expected covers of 6500 for the next 7 days and you receive orders only once a week. The product accounts for 45% of dishes served has a serving size of 8 oz. and has an edible yield of 90% how many pounds should you order for the week using the Levinson approach? (show math) 10 pts.

9- List and explain at least 3 ways they can reduce the AP price and increase overall value? 10 pts.

Would appreciate any help.

Thanks!