week 8 Discussions one and two-details as follows

Supplier Selection. Please respond to the following:

• From your perspective, list and then explain the top three (3) criteria for selecting a food supplier for a hamburger restaurant in your state.
• Use the Identification of Potential Sources a New Need/Requirement model in Chapter 12 and select a food supplier for ten (10) hamburger restaurants of your choice in your state. Describe and give reasons in your own words to.
• • “ Can We Make In-House?”
  • “ Can a Current Supplier Meet?”
  • “ Can We Use Supplier Development to Create Supplier?”