Food and Beverage Manager Par Level and Requisition Sheet - Economics Assignment Help

Assignment Task :

Task 1: Determine purchasing requirements

Question and answer

• Go to your Course files and open Assessment A_Documentation.

• Read the information provided.

• Answer all the questions.

Q1: Other than those items listed in the Purchase list for Task 1, what other items might need to be purchased for the event? List two items in each category.

• Beverages

1. Soft drink cans or bottles

2. Coffee bean bags

3. Fresh oranges for garnish of drinks

• Cleaning agents or chemicals, waste or housekeeping supplies

1. Spray cleaning bottles

2. Large plastic rubbish bin for bulk items

3. Disposable bins for the ladies and gentlemen bathrooms

• Other general items, such as general stores, merchandise, linen or other event supplies

1. Badged and logo items

2. Brochures

3. Stapler

4. Table linen

5. Guest entrance signage

Q2: What internal sources of information can help you identify purchase requirements for this event?

1. Food and Beverage Manager par level and requisition sheet

2. Event Coordinator report and requisition sheet

Q3: Choose three items on the Purchase list from Task 1. Based on the organisational chart in Assessment A_Documentation, who do you need to discuss product requirements with?

1) Office Manager and Event Manager
 

Q4: The business wants 70 plastic function chairs for the event. It already owns 30 chairs.

They were bought three years ago and are used regularly for weddings and other events.

The general manager has told you the chairs must all be clean, undamaged and look the same to create a standardised and stylish appearance.

How do you determine how many chairs must be purchased? Describe the steps you will follow.

1. After an initial assessment on each individual chair belonging to the organization and its condition, I would proceed contacting the rental supplier warehouse/company that supplies the organization on a regular basis when major events are held.

2. I would then proceed with the rental of the remaining chairs for the two days of the event, with a scheduled return on the third day morning.

Q5: When do you assess the quality of perishable stock on hand, such as chicken thighs and lettuce mix? Explain why you have chosen this timeframe.

1. When delivered to the organization and before being cooked to guests and attendees, to ensure the freshness of each products is still up-to-date with the service standards.

Q6:

How does using existing stock on hand (such as chairs or perishable foods) benefit the business? Briefly describe two benefits.

1. Existing stock on hands can be identified as tangible assets, therefore they are expected to produce future economic value for the business. They have a physical form and so they have an economic value.

Q7: What are three forecasting methods you can use to calculate quantities of goods required for the event?

1. Standard measures

2. Butchers yield test

3. Request from the event organiser and organizer of the event itself

This Economics Assignment  has been solved by our Economics  Experts at onlineassignmentbank. Our Assignment Writing Experts are efficient to provide a fresh solution to this question. We are serving more than 10000+ Students in Australia, UK & US by helping them to score HD in their academics. Our Experts are well trained to follow all marking rubrics & referencing style.

Be it a used or new solution, the quality of the work submitted by our assignment experts remains unhampered. You may continue to expect the same or even better quality with the used and new assignment solution files respectively. There’s one thing to be noticed that you could choose one between the two and acquire an HD either way. You could choose a new assignment solution file to get yourself an exclusive, plagiarism (with free Turnitin file), expert quality assignment or order an old solution file that was considered worthy of the highest distinction.