Developing a Purchasing Process
For a hospitality business to be successful, the management team should have a strong purchasing process which includes both selection and procurement. This process should be well-established in order to control costs and deliver the best possible product / service for its target customers.
Choose one major restaurant chain (global chain or regional chain) that uses central commissary and develop a new purchasing process for a single restaurant unit. You will use this restaurant chain as a framework (i.e., the menu, average restaurant size, and management / employee organizational structure) for developing a new purchasing process. Note: You should create your own purchasing process for a single restaurant unit based on the concepts you have learned in the course. Do NOT just report on the restaurant chain's current purchasing process.
Create a five to six (5-6) page paper in which you:
1. Choose one (1) major restaurant chain and provide a brief overview including:
a. a history of the chain
b. the type of cuisine(s) and theme
c. the number of restaurants
d. the average restaurant size (seating capacity) and layout (both front and back of the house layouts)
e. the standardized menu (both food and beverage)
2. Describe the restaurant chain's central commissary including the products it supplies and it doesn't supply, and analyze how the central commissary benefits a single restaurant unit.
3. Select at least three (3) purchasing technologies from the following list: inventory-tracking, storage management, product ordering, product identification, and bar-code reader. Explain how those you have chosen will be used to optimize the purchasing process for this restaurant chain.
4. Speculate on at least two (2) foreseeable forces affecting distribution systems that could impact this restaurant chain in the near future and suggest how to mitigate them.
5. Explain how the new purchasing process for this restaurant unit follows and abides by the five (5) major purchasing objectives. Provide a rationale for each objective.
6. Use at least three (3) quality references
Your assignment should follow these formatting requirements:
• Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; citations
• Include a cover page containing the tile of the assignment, the student's name, the professor's name, the course title, and the date. The cover page and the reference page are excluded in the required assignment page length.
The specific course learning outcomes are:
• Explain how to analyze various procurement requirements to determine the optimal quantity, price, payment policy, and supplier.
• Explain the steps in the purchasing process.
• Use technology and information resources to research issues in purchasing and cost control.
• Write clearly and concisely about purchasing and cost control using proper writing mechanics.