Restaurant, Hotel, Institutional and Tourism Management - 311

RESTAURANT, HOTEL, INSTITUTIONAL AND TOURISM MANAGEMENT - 311

Procurement Management for the Foodservice Industry

Type A and Type B Assignments

Group 1

1) Unit 3-B. (Due date: September 15, 1998).

Utilizing a minimum of two (2) sources, discuss the irradiation of food products as a means of insuring safe food and extending shelf-life. What is the potential impact of this process? Discuss the pros/cons of it and identify which type of foodservice (quick service restaurant, table-cloth restaurant, family restaurant, health-care foodservice , school lunch program, catering operation, contract foodservice etc) would benefit the most from this process. Why? Contact a manager of this type of foodservice to comment on the problem and your answer.

2) Unit 5-A. (Due date: September 29, 1998)

Assume you are the manager of a fast-food restaurant franchise (i.e. McDonald's, Wendy's, KFC). Utilizing a minimum of two (2) sources, discuss the advantages/disadvantages of forming a co-op (or centralized) buying method with other like franchisees in your area. Contact a manager of a local franchise fast-food restaurant to comment on the problem and your answer.

3) Unit 11-1A. (Due date: November 10, 1998).

You are the manager of a quality supper club which specializes in high quality beef steaks and other beef products. Utilizing a minimum of two (2) sources and the NAMPS guide, outline the criteria used to choose a meat supplier, to determine the frequency of ordering and delivery; and procedures for receiving, storing and issuing for the following cuts of beef:

12 oz. New York Strip Steak

10 oz. Rib eye Steak

16 oz. Porterhouse Steak

8 oz. Filet Mignon.

4 oz. Hamburger patty

State your rationale for your decisions. Then write a specification (using the form discussed in class) for each of the meat items. Contact the manager of a restaurant which features quality beef steaks and other beef products to comment on this problem and your answer.

Hint, use your NAMPS guide, non-text book information, and class notes to help you complete your answer before calling the manager. Then when you contact him/her, ask them to comment on your answer and state in your paper why their decision would be the same or different.

RESTAURANT, HOTEL, INSTITUTIONAL AND TOURISM MANAGEMENT - 311

Procurement Management for the Foodservice Industry

Type A and Type B Assignments

Group 2

1) Unit 5-A. (Due date: September 29, 1998)

You are the foodservice director for a medium-sized (200-400 beds) health care facility. You currently receive much of your food and non-food supplies from a locally owned food service distributor. You have recently talked to a colleague, who manages a similar facility which uses a national distributor to obtain their food products plus various value-added services. You are intrigued by the concept and are thinking of switching to the large distributor.

Utilizing a minimum of two (2) sources, outline what value-added services would be most beneficial for your foodservice. Discuss the pros/cons of such a decision. State what decision you think this manager should make and why. Contact a foodservice director of a similar sized health care facility to comment on the problem and your answer.

2) Unit 10-B. (Due date: October 22, 1998).

Utilizing a minimum of two (2) sources, identify six (6) fresh produce selection factors. Which would be the best to base your purchase on; which would be the least desirable? Contact the foodservice manager of a large hotel (approx. 200-400 rooms) to comment on this problem and your answer.

3) Unit 11-2A. (Due date: November 10, 1998).

You are the manager of a quality supper club which specializes in high quality barbecue pork products. Utilizing a minimum of two (2) sources plus the NAMPS guide, prepare specifications for the following cuts of pork:

6 oz. Pork Loin Chops, Center Cut, Boneless

1 1/4 in. Center Cut Pork Loin Chops

5 oz. Pork Medallions

Whole Pork Loin

4 oz. Breakfast Ham Steak

Your specification should include NAMPS number, U.S.D.A. grade, state of refrigeration, fat limitations, and other specific requirements for your meat purveyor (delivery date, time, frequency of delivery, packaging, etc). State the reasoning for your choices. Contact the manager of a restaurant which features high quality pork products (BBQ or other) to comment on this problem and your answer.

[Hint, use your NAMPS guide and book info to help you complete your specs before calling the manager. Then when you contact him/her, ask them to comment on your spec and state in your paper why their decision would be the same or different.]

RESTAURANT, HOTEL, INSTITUTIONAL AND TOURISM MANAGEMENT - 311

Procurement Management for the Foodservice Industry

Type A and Type B Assignments

Group 3

1) Unit 3-A. (Due date: September 8, 1998).

Utilizing a minimum of two (2) sources, identify the type of purchasing activities you may want a sales person to assist you with. Discuss what type of assistance would be best and to what degree, and why you would seek this type of assistance. Contact a broker or merchant wholesaler to comment on the problem and your answer. Also contact a foodservice manager to comment on the problem and your answer.

2) Unit 8-B. (Due date: October 6, 1998).

Assume you own a small full-service restaurant (annual sales are approximately 800,000). Utilizing a minimum of two (2) sources, discuss if you should hire a receiver-storeroom manager. Discuss the potential costs and benefits. Also, discuss if it would be possible to assign other duties to make the position more cost effective. What would these other duties be? Contact an independent restauranteur to comment on this problem and your answer.

3) Unit 11-3A. (Due date: November 10, 1998).

Utilizing a minimum of two (2) sources and the NAMPS guide, outline the criteria used to choose a meat supplier, frequency of ordering and delivery, receiving, storing and issuing procedures for the following pork menu items:

Stuffed Pork Chop

BBQ Country Style Pork Ribs

Center cut, Loin Chops

Pork Chop Suey

Scalloped Potatoes and Ham

[Hint, use your NAMPS guide, non-text book information, and class notes to help you complete your answer (including the sample specifications) before calling the manager. Then when you contact him/her, ask them to comment on your answer and state in your paper why their decision would be the same or different.]

RESTAURANT, HOTEL, INSTITUTIONAL AND TOURISM MANAGEMENT - 311

Procurement Management for the Foodservice Industry

Type A and Type B Assignments

Group 4

1) Unit 4-A . (Due date: September 17, 1998).

Assume you are the owner of a small-table service restaurant (annual sales approx. $700,000). Utilizing a minimum of two (2) sources, discuss how much time, money and effort you would spend to develop product specifications. Why? Assume that you have decided not to write product specifications for all of your food products, but to use packer's brands and U.S.D.A. grades to guide your purchasing. Which types of products do you feel you should write specifications for, and which types of products can you use packer's brands and U.S.D.A. grades. Why? Contact the owner/manager of a small-table service restaurant to comment on the problem and your answer.

2) Unit 11-4A. (Due date: November 10, 1998).

12 oz. New York Strip Steak 10 oz. Rib eye Steak

16 oz. Porterhouse Steak 8 oz. Filet Mignon

6 oz. Tenderloin tips 10-12 oz. Prime Rib

State your rationale for your decisions. Then write a specification (using the form discussed in class) for each of the meat items. Contact the manager of a restaurant which features high quality beef steaks and other beef products to comment on this problem and your answer. [Hint, use your NAMPS guide, non-text book information, and class notes to help you complete your answer before calling the manager. Then when you contact him/her, ask them to comment on your answer and state in your paper why their decision would be the same or different.]

3) Unit 12-B (Due date: December 1, 1998).

Your supplier calls to tell you that he has just gotten a good buy on frozen ocean perch. You have never used this product before on your menu, but, with the low AP price quoted by your supplier you are tempted to purchase it and try it on your menu. You have to buy a minimum of 500 lbs. but you feel you can sell this much. Utilizing a minimum of two (2) sources state what decision you would make and the reasoning for your decision. Contact the manager of a family restaurant to comment on the problem and your answer.

RESTAURANT, HOTEL, INSTITUTIONAL AND TOURISM MANAGEMENT - 311

Procurement Management for the Foodservice Industry

Type A and Type B Assignments

Group 5

1) Unit 3-B. (Due date: September 15, 1998).

Utilizing a minimum of two (2) sources, discuss the irradiation of food products as a means of insuring safe food and extending shelf-life. What is the potential impact of this process? Discuss the pros/cons of it and identify which type of foodservice (quick service restaurant, table-cloth restaurant, family restaurant, health-care foodservice , school lunch program, catering operation, contract foodservice etc) would benefit the most from this process. Why? Contact a manager of this type of foodservice to comment on the problem and your answer.

2) Unit 8-A. (Due date:October 15, 1998).

Utilizing a minimum of two (2) sources, identify the benefits of a random independent audit for a foodservice with approximately $750,000 annual income. Contact an accounting firm that would do such an audit and ask them to comment on the benefits of the audit. Also ask the accounting firm what such an audit would cost. Then contact a foodservice manager to comment on the problem, your answer, and the comments from the accounting firm.

[Note: For this "A" assignment you will need to find one (1) source, either printed or electronic media discussing the advantages/disadvantages of an outside audit. Your other source can be the accounting firm (or an accountant). You then need to contact a foodservice manager to comment the problem in general and on your answer].

3) Unit 11-1A. (Due date: November 10, 1998).

You are the manager of a quality supper club which specializes in high quality beef steaks and other beef products. Utilizing a minimum of two (2) sources plus the NAMPS guide, prepare specifications for the following cuts of beef:

12 oz. New York Strip Steak 10 oz. Rib eye Steak

16 oz. Porterhouse Steak 4 oz. Hamburger patty

8 oz. Filet Mignon.

Your specification should include tenderization method, NAMPS number, U.S.D.A. grade, state of refrigeration, fat limitations, and other specific requirements for your meat purveyor (delivery date, time, frequency of delivery, packaging, etc...). State the reasoning for your choices. Contact the manager of a restaurant which features high quality beef steaks and other beef products to comment on this problem and your answer.

RESTAURANT, HOTEL, INSTITUTIONAL AND TOURISM MANAGEMENT - 311

Procurement Management for the Foodservice Industry

Type A and Type B Assignments

Group 6

1) Unit 5-A. (Due date: September 22, 1998).

Utilizing a minimum of two (2) sources, discuss the differences between a commissary and a central distribution center including the advantages/disadvantages of each. Also discuss what type of foodservice (i.e. quick service restaurant, table-cloth restaurant, family restaurant, health-care foodservice , school lunch program, catering operation, contract foodservice, etc...) would be most likely to use either one. Why?

Contact a manager of a foodservice that uses a central distribution system and a manager of a foodservice that uses a commissary operation. Ask them to discuss the advantages and disadvantages of the type of system they use. Also, ask what would they change if they could.

2) Unit 10-B. (Due date: October 27, 1998).

You are the manager of a college foodservice facility. You wish to purchase your yearly requirement of canned tomatoes. There are four brands of tomatoes, three well-known brands and one generic brand. The AP price varies only slightly among the three name brands, but there is a 20% savings with the generic brand. Unfortunately, the generic brand contains mostly broken pieces and has a drained weight which is 15% less than the other products. In addition, the supplier warns you that the quality of the generic brand is not predictable from year to year. Utilizing a minimum of two (2) sources, outline the advantages and disadvantages of the choice between buying the name brand versus the generic brand. Make a decision based on your analysis and state your reasoning to support this decision. Contact a purchasing director of a university foodservice to comment on this problem and your answer.

3) Unit 11-2A. (Due date: November 10, 1998).

You are the manager of a quality supper club which specializes in high quality barbecue pork products. Utilizing a minimum of two (2) sources and the NAMPS guide, outline the criteria used to choose a meat supplier, frequency of ordering and delivery, receiving, storing and issuing procedures for the following pork menu items:

5 oz. Pork Medallions Whole Pork Loin

4 oz. Breakfast Ham Steak 1 1/4 in. Center Cut Pork Loin Chops

6 oz. Pork Loin Chops, Center Cut, Boneless