PROCUREMENT MANAGEMENT FOR FOODSERVICE

HTM 31100

PROCUREMENT MANAGEMENT FOR FOODSERVICE

GROUP 6 ASSIGNMENT 1

1. Identify and discuss the differences between a commissary and a central distribution center including the advantages/disadvantages of each.

2. Identify and 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?

3. Contact a manager of a foodservice that uses a central distribution system and a manager of a foodservice that uses a commissary operation.

4. Ask each to discuss the advantages and disadvantages of the type of system they use.

5. Ask each what they would change if they could.

Follow the HTM 31100 Assignment Procedure Guide in researching, writing and submitting your assignment.