Q1.

1-

Purchasing Manager: Consultation with the purchasing manager can help in

determining the availability of the raw materials and finished goods, the lead
times, and the costs associated with procuring them, which can affect the pricing
and availability of the end products.

Chef or Culinary Team: They are responsible for creating recipes and menus that
meet the customers' needs and wants. They can provide valuable insights into the
ingredients, flavors, and presentation that customers are looking for in the food.

Quality Control Team: Consultation with the quality control team can help in
determining the food safety requirements and quality standards for the purchased
goods.

Q1.2-

- Customer surveys and feedback

- Market Researh
- Collaboration with suppliers and industry experts

Q2-

Conduct a physical inventory count: Before placing a new order, it is important to

conduct a physical inventory count of the current stock on hand. You can use
inventory management software or spreadsheets to track the quantity and expiration
dates of the items.

Analyze sales data: This will give you an insight into which products are selling
well and which are not. This will help you to make informed decisions about which
products to reorder and which products to reduce or eliminate from your inventory.

Monitor expiration dates: It is important to monitor the expiration dates of your

products to avoid wastage. This can be done by creating a system that tracks the
expiration dates of each product and alerts you when products are approaching their
expiration date.

Q3- Computerize the inventory control by automating the reordering process. Link
the POS system with the stock system. Determine the minimum and maximum levels of
stocks and supplies that need to be kept to contain the costs. Prepare the annual
inventory budgets well in advance. Monitor the inventory turnover ratio closely to
calculate the product replenishment accurately. Flag the products which has lower
demand trend during a certain time period to reduce their carrying costs.

Q4-

(23 + 24) / 2 = 23.5

Q5-

Job costings are a method of determining the actual cost of a particular job or
project. By analyzing the job costings, a company can determine the total cost of
the materials and labor required to complete a project, and thus can determine the
price limitations for the purchase of goods needed for the project.

For example, if a construction company needs to purchase materials for a particular

project, they can use job costings to determine the exact amount of materials
needed and the cost of those materials. This information can then be used to
negotiate with suppliers for the best price and ensure that the materials are
purchased within the project's budget.

By using job costings, companies can also track the profitability of each job and
use that information to adjust their pricing strategy in the future. If the actual
cost of a job is higher than expected, the company can adjust their pricing
strategy to ensure that they are charging enough to cover their costs and make a
profit.

Q6- We can use forecasting to use the historic data to determine the future trends
in the demand. Also, you can correlate it with the forecasted weather conditions,
any local or national events, or promotions which might impact your sales. Get the
local general managers' input in predicting the demand effectively. And lastly,
make sure you revise your forecasting of demand regularly in short time intervals
according to the constantly changing world. These things mights help us develop and
use purchase lists to prioitise purchasing requirements.

Q7- (1) Full detail of the firm and the range of items they are selling
2) Copies of recent price list
3) Details of trending terms
4) Details of other customers
5) Sample of products
6) Speed and flexibility
7) Strong communication, quality and reliability

Q8-

Supplier evaluation: Companies can evaluate potential suppliers by assessing their

capabilities, financial stability, reputation, and quality of goods and services.

Requesting proposals: Companies can request proposals from potential suppliers,

outlining their requirements and evaluating the responses received to determine the
most suitable supplier.

Conducting a site visit: Companies can conduct a site visit to potential suppliers
to assess their facilities, equipment, and processes to ensure they are capable of
meeting the required standards.

Conducting a background check: Companies can conduct a background check on

potential suppliers to ensure they are financially stable, have a good reputation,
and comply with legal and ethical standards.

Q9-

1) Ability to meet customer requirements:

- Dietary restrictions
- Quantity
- Availability

2) Perishable food products:

- Shelf life
- Storage requirements
- Transportation

3) Event purpose/type:
- Theme
- Menu
- Guest expectations

Q10-

Subject: Request for Availability and Pricing of Sirloin Steak

Dear Sir/Madam,

I am writing to enquire about the availability and pricing of your sirloin steak,
which I require as an ingredient in my steak sandwich dish. I am interested in
purchasing 10 portions of sirloin steak, with each steak weighing around 170 grams.
Some variation in weight is acceptable, but the weight should not deviate too much
from the ideal weight.

As the steak needs to cook quickly, it is preferable that each serving has no more
than 8 grams of fat. Additionally, I require the steak to be aged for a minimum of
21 days to maintain the quality of the product. To ensure freshness, each serving
should be sealed individually and delivered at a temperature below 5 degrees
Celsius.

Could you please confirm whether you are able to supply sirloin steak that meets
these specifications and provide the pricing per unit? I would appreciate it if you
could respond at your earliest convenience, as I would like to place my order soon.

Thank you for your assistance, and I look forward to hearing from you soon.

Best regards,
Avani Patel.

Q11-
1) Research and market analysis: It is important to analyse the market to determine
the average product price, what competitors are offering, and available deals. This
can help in setting realistic expectations for the cost of the goods.

2) Relationship building: It is crucial to maintain a good working relationship

with the supplier since it could help to build trust and mutural respect for
negotiating.

3) Flexibility: It's the key to getting better price since being open to different
prices, specifications can be win-win situation for both the negotiators.

Q12-
1) Documenting the issue: The first step is to document the issue in detail
including background, impact on business, current status. It'll be used to inform
the higher level staff member to provide information.

2) Consultation: Before getting to any higher level staff member, it's useful to
consult any superior or colleague to look for solutions and ensure that everyone is
on the same page.

3) Formal request: Once the issue has been documented and relevant stakeholders
have been consulted, a formal request can be made to higher level staff member to
intervene and take action.

4) Follow up: After the request, follow up regularly to ensure that the progress is
being made and the issue is being addressed.
Q13- To assess a supplier's capacity to meet price or cost, quality, and delivery
expectations, a thorough supplier evaluation process should be conducted. This can
include reviewing the supplier's financial stability and performance history,
analyzing their production and delivery capabilities, and verifying their quality
control measures. The use of scorecards, surveys, and site visits can also aid in
the evaluation process. Ultimately, a comprehensive evaluation of a supplier's
capacity to meet expectations will help ensure a successful partnership and the
achievement of business goals.

Q14-

1) Inspection
2) Testing
3) Documentation review
4) Feedback
5) Root cause analysis

Q15-

Reliability: The supplier should be reliable and have a proven track record of
delivering goods on time.

Price competitiveness: The supplier should offer competitive prices for their
products or goods without compromising on quality.

Quality standards: The supplier should have established quality control measures to
ensure that their products meet industry standards.

Capacity and scalability: The supplier should have the capacity to scale up
production to meet increased demand.

Flexibility: The supplier should be flexible and able to accommodate any changes in
requirements.

Communication: The supplier should have good communication skills and be responsive
to inquiries, concerns, and feedback.

Q16-

Utilize purchase orders to document all relevant information related to the

purchase, including the vendor name, product description, quantity, price, and
delivery date. Ensure that all invoices are accurate and include the same
information as the corresponding purchase order, as well as any additional charges
such as taxes, shipping fees, or discounts. Keep receipts for all purchases as
proof of payment and to reconcile against invoices. Regularly review vendor
statements to ensure that all purchases have been accurately recorded and that
there are no discrepancies or errors. Utilize digital systems to store and manage
purchase records, ensuring that all information is easily accessible, searchable,
and secure.

Q17-

1) Define the purchasing process

2) Develop a vendor management process
3) Create a purchase order template
4) Define approval process
5) Track purchases and maintain records

Q18-

1) Food and beverage supplies

2) Linens and textiles
3) Cleaning and sanitizing supplies
4) Furniture and fixtures
5) Technology

Q19-

1) Cost
2) Quality
3) Availability
4) Delivery Time
5) Quantity
6) Reputation

Q20-

1) Forecasting and Planning: Inventory control managers are responsible for

forecasting and planning inventory levels based on past sales data, upcoming
events, and trends.

2) Purchasing: They are responsible for purchasing inventory from suppliers at the
right price and quality.

3) Receiving and Inspecting: They are responsible for receiving and inspecting
inventory to ensure that it meets the required quality and quantity.

4) Storage and Warehousing: They are responsible for the storage and warehousing of
inventory, ensuring that it is stored in the right conditions and organized
efficiently.

5) Inventory Tracking: They are responsible for tracking inventory levels and
movements, using inventory management software and manual records.

6) Inventory Analysis: They are responsible for analyzing inventory data to

identify trends, slow-moving items, and opportunities for cost-saving.

7) Inventory Reporting: They are responsible for preparing and presenting inventory
reports to senior management, highlighting key trends and areas of concern.

8) Loss Prevention: They are responsible for implementing loss prevention measures,
including inventory security and regular stocktaking.

9) Supplier Management: They are responsible for managing relationships with

suppliers, negotiating contracts, and ensuring that suppliers meet their
obligations.

10) Team Management: They are responsible for managing inventory control teams,
ensuring that they are properly trained and motivated, and that they meet their
performance targets.
Q21-

Buffet designs: Useful in determining the types and quantities of food supplies
needed

Catering orders: Provide specific information on the type and quantity of food
supplies required for accurate purchasing

Customer specifications: Provide insight into dietary restrictions or preferences

Customer numbers: Customer numbers are essential in determining the total amount of
food supplies needed

Customer special requests: Provide valuable information on specific dietary needs

or requests

Event orders: Provide detailed information on the type and quantity of food
supplies required for accurate purchasing

Event running sheets: Provide an overview of the events taking place on the cruise
ship, allowing for the proper allocation of food supplies for each event.

Function orders: Provide specific information on the type and quantity of food
supplies required for accurate purchasing

Menus: Provide information on the types of dishes being served, allowing for the
appropriate purchasing of ingredients and supplies.

Operational itineraries for crew: Provide insight into the timing and duration of
meals and breaks for the crew

Passenger itineraries: Provide information on the timing and duration of meals for
the passengers

Passenger lists: Provide information on the number of passengers and their

demographics, allowing for the proper allocation of food supplies for different
groups of passengers.

Recipes: Provide information on the ingredients and quantities required to make a

particular dish, allowing for accurate purchasing requirements.

Reservation profiles: Provide insight into dietary preferences, helping to tailor

the food supplies to meet the needs of the passengers.

Rooming lists: Provide information on the number of passengers and their room
assignments

Standard yields: Provide information on the expected yield of food items after
preparation