Describe the restaurant chains central commissary

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Reference no: EM131827319

Choose 1 major restaurant chain and provide a overview on

A history of the chain

The type of cuisine(s) and theme

The number of restaurants

The average restaurant size(seating capacity) and layout (both front and

back of the house layouts)

The standardized menu (both food and beverage)

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

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.

Explain how the new purchasing process for this restaurant unit follows and abides by 5 five major purchasing objectives. Provide a rationale for each objective.

Use at least three 3 quality references. NOT Wikipedia and similar websites

It must be doubled spaced, Times New Roman (12), with one-inch margins on all sides; citations and references must follow A PA

Reference no: EM131827319

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