Reference no: EM132250305
Discussion 1: Alcohol Control"
Please respond to the following:
• According to the text, many restaurants in the U.S. are liable for the guests to whom they serve alcohol. Considering this, give an example of a strategy you could implement as a restaurant owner to establish proper alcohol controls and minimize liability to your restaurant. Provide a rationale for your response.
Discussion 2: "Total Quality Management"
Please respond to the following:
• Create a rank-ordered list of best practices concerning TQM that would be applicable to all hotels. Please provide specific examples.
• From the perspective of hotel management, determine which aspect of managing employees has an impact on TQM and make at least one recommendation for management to ensure they get the aspect you identified right.
Discussion 3: "The Optimal Amount"
Please respond to the following:
• Select a restaurant with which you are familiar (it can be the same one as last week) and determine which order size / order time method would be most appropriate. Explain your reasons.
• Discuss what difficulties you might encounter (specific to your restaurant) if applying a theoretical approach as your order size/order time method.
Assignment 1: 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 (1) major restaurant chain from the list below 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.
List of U.S. resturaunt chains, select one (1):
1. McDonald's
2. Starbucks
3. Subway
4. Wendy's
5. Burger King
6. Taco Bell
7. Dunkin' Donuts
8. Pizza Hut
9. Chick-fil-A
10. Sonic
Write a four to six (4-6) 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. 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.
5. Use at least three (3) quality references. Note: Wikipedia and similar Websites do not quality as academic resources.
Your assignment must follow these formatting requirements:
• This course requires use of new Strayer Writing Standards (SWS). The format is different than other Strayer University courses. Please take a moment to review the SWS documentation for details.
• Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; citations and references must follow SWS or school-specific format. Check with your professor for any additional instructions.
• 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 not included in the required assignment page length.
The specific course learning outcomes associated with this assignment 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.