HTM 250 WK 4 Assignment 1 – Developing a Purchasing ProcessPurchase this tutorial here: http://xondow.com/HTM-250-WK-4-Assignment-1-Developing-a-Purchasing-Process-HTM2501.htm
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
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.More Details hidden…Tags: Purchasing and Cost Control,…