“The Purchasing: Selection and Procurement for the Hospitality Industry”
“The purchasing: Selection and procurement for the hospitality industry” is a book written by Andrew Hale and John. The book incorporates discussions of the purchasing activities from the perspective of the manager. The book includes important information from manager’s perspective. The information is important for the hospitality industry. The hospitality businesses have become common in many countries. This is due to the high demand of hospitality services. Most hospitality businesses incorporate purchasing like other businesses in the country. Purchasing functions are common in every operation in the industry. Though, hospitality businesses are not purchasing agents, managers in hospitality businesses are supposed to know the purchasing principles. This is helps them run the operations in the business well.
Comparing the chapters with restaurant chain Ocharlies
The book provides an overview of the latest purchasing technology and how they are applied in businesses. It also provides current trends in the areas of purchasing. That is food, furniture, equipment and fixtures. Moreover, the book also provides discussions and interviews from the top officials .The interviews are aimed at revealing how purchasing affects businesses (Stefanelli & Feinstein 2007).
Chapter four helps the reader identify forces that affect the distribution channel. The forces include political and economic forces. In addition, legal and technological advances affect the distribution channel in different ways. First, regulations and rules influence business in the country. They can affect the businesses negatively or positively. Most governments have established rules and regulations that govern business in the country. The legal regulations affect buying and selling in the hospitality channel. There are certain legislations that are relevant to the hospitality channel of distribution.
The United States government has enacted several acts that govern the hospitality industry. Examples of acts include meat safety legislation and the federal food, drug and cosmetic acts. The acts affect business in the hospitality industry. The meat safety legislation enables inspection officers from the department of agriculture to inspect all types of meat apart from meat from sea animals. The officers inspect red meat and poultry. The act was enacted to overcome the dilemmas in the meat industry. The act forces the inspection officers to inspect meat from all distribution channels (Stefanelli &Feinstein 2007).
The food, drug and cosmetic act allows inspection officers to inspect foods processing plants. This ensures the foods produced by the plants are fit for human consumption. The FDA has the authority to inspect products and d records to ensue that they comply with the law (Stefanelli & Feinstein 2007).
Apart from the federal laws, there are state laws, contract law and agency law. The laws also affect distribution channel in the hospitality industry.
Technological advances also affect the distribution channels in the hospitality industry. Businesses that have adopted current technology are able to distribute their products well unlike companies that have not. Also, the political environment influences business. This is because business is supposed to comply with the laws set by the government. Some of the governments set laws that are not favorable to the hospitality industry. This affects hospitality businesses. Political chaos can also affect the distribution channels. They prevent business from distributing their products easily (Stefanelli & Feinstein 2007).
The Restaurant chain Ocharlies has several distribution channels that are located in different areas of the country (Stefanelli & Feinstein 2007).
The distribution channels are used to distribute goods. The content in chapter four is applicable to the restaurant chain. This is because Ocharlies distribution channels are affected by economic and political forces. The demand and supply affects the prices of goods in the Ocharlies restaurant. If the supply is high, then the cost of goods is low and vice versa.
The political forces in the country affect the distribution channels in the restaurant. For example, political chaos makes it difficulty to distribute products. The political legislations in the country affect the Ocharlies restaurant. They affect the hotel negatively or positively. For example, the political legislations make it difficulty for the managers to distribute goods. Lastly, the legal environment and technology affect the Ocharlies restaurant like other hospitality business. The foods sold in the restaurant are supposed to meet the requirements of the law. They should comply with the requirements of the meat inspection act and federal food, drug and cosmetic act. Hence, the chapter and the restaurant are similar (Stefanelli & Feinstein 2007).
Chapter five helps the reader and managers in the hospitality industry understand the purchasing activities in a hospitality operation. It also helps the managers identify the purchasing requirement of a hospitality operation. The managers mainly use value chain analysis and buy analysis to identify the requirements. The chapter also helps one identify the goal of a purchasing functions and the problems buyers face when achieving the objectives. The hospitality industry consists of big and small firms. The firms carry out purchasing operations. Managers are supposed to bargain before buying the products so as to enable them to get the right product at a lower price.
The Ocharlies restaurant is similar to chapter five. The restaurant like other hospitality business is involved in purchasing operations. The restaurant carries out purchasing operations when buying goods to be used in the hotel. Managers in the restaurant are supposed to be conversant with the purchasing operations in the business so as to make activities in the organization effective. The hotel purchases different items from different suppliers. The managers are supposed to coordinate all the operations in restaurant so as to ensure smooth running of the restaurant (Stefanelli & Feinstein 2007).
Buyers face various problems when working hard to attain the objectives set. First, they face backdoor selling. This affects activities in the business. Also, buyers need to spend a lot of time with sakes person. This makes it difficulty to achieve the goals set. In addition, the buyers face ethical issues. The problems buyers face are evident in the Ocharlies restaurant. The problems prevent managers and other workers in the organization from meeting their goals. This is because they have to spend a lot of time with the salesperson. Also, they face ethical issues when carrying out their work (Stefanelli & Feinstein 2007).
Chapter seven analyzes how buyers relate with other employees in the organization. Buyers in the organization are supposed to work closely with other employees in the organization when carrying out various activities. For instance, they are supposed to work together when receiving goods and ordering goods. For instance, a chef is required to work together with the accountant to establish various formats to be used when ordering, receiving and storing goods. Also, the buyer chef in the organization may work with the sales manager to develop new menus. The chef provides advice on prices of various items and the availability of goods in the organization. Conflicts are common in the hospitality business like other business in the country. This is because employees have different opinions. The buyers always conflict with other employees in the organization like production supervisors. The conflicts affect productivity in the organization (Stefanelli & Feinstein 2007).
The content in chapter seven is applicable to Ocharlies restaurant. This is because the buyers in the restaurant relate with other employees. They work together to ensure activities in the organization are effective. For example, they work together when ordering, receiving and storing items. Also, the buyers in Ocharlies restaurant conflict with other employees as they have different opinion. Hence, the Ocharlies restaurant is similar to content in chapter seven (Stefanelli &Feinstein 2007).
Chapter six analyzes staffing in the organization. Staffing is common in much business like the Ocharlies restaurant. The business employs different kinds of employees. The employees work together to increase productivity. Most of small business in the hospitality industry is understaffed. The businesses have almost 20 employees. The big business in the hospitality industry has more than 20 employees. For example, the Ocharlies restaurant has over 300 employees (Stefanelli & Feinstein 2007).
The chapters in the book are similar to Ocharlies restaurant. This is because the chapter addresses purchasing operations in the hospitality industry and other things like staffing. The content is applicable to Ocharlies restaurant as it is in the hospitality industry. The content will guide managers in the restaurant understand purchasing operations.
Stefanelli, J.M., &Feinstein, H.A. Purchasing: Selection and Procurement for the Hospitality Industry. John Wiley and Sons, 2007