Measuring quality can be tricky because each of us has a different idea of what quality means to us. When it comes to purchasing, if you were to ask a chef and a purchasing manager what quality looks like in food - you would get a very different answer - the chef would likely be willing to pay more for a food product and the purchasing manager would want to buy the lowest priced item. Ultimately it can come down to determining the appropriate product quality needed to fulfill the intended use of the product.

let's evaluate how a restaurant might determine the level of quality of its products. Include in your post:

When thinking about setting quality standards and food specs, if you were a new owner/manager of a restaurant how would you approach the selection of food products - who and what would you consult in the decision? Describe two food items that you would not comprise on quality and two food items you would be willing to utilize a lower standard of quality - explain your rationales for each.