HTM 250 WK 4 Assignment 1

HTM 250 WK 4 Assignment 1 - Developing a Purchasing Process

 

For a hospitality business to be successful, the management team must have a strong purchasing

process which includes both selection and procurement. This process must be well-established in order

to control costs and deliver the best possible product / service for its target customers.

For this assignment, you will 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 must 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.

Write 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.

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HTM 250 WK 4 Assignment 1

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HTM 250 WK 4 Assignment 1