This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the key management functions needed to implement an effective purchasing and supply policy. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) purchasing and supply policy; (2) obtaining quality; (3) ordering the correct quantity; (4) dealing with suppliers; (5) purchasing control; and (6) storage. Each section contains trainee objectives and pencil and paper activities, with suggested answers, designed to help trainees meet those objectives. (CML)