HOS603 - Sustainable Procurement for Hospitality and Tourism - Report Writing Assessment Answer

Assessment Task:

Assessment 1

Introductory Statement:
A topic as complex as sustainability within supply chains and the procurement function requires a detailed and extensively researched report. Using the case study supplied in class, students are to compile a business report which has the following purposes;

Part A – Introduction and Context 
Organisational introduction including;
Organisational Background
Purpose of report
Limitations
Introduce, examine and define the key concepts of sustainable procurement within a hospitality context including;
Procurement 
Corporate Social Responsibility
Supply Chain Management
Supplier selection;
The Triple Bottom Line (Social, environmental and economic implications of hospitality procurement management) and;
Commodity group terminology and definitions (Key terms to introduce the way the commodity is produced, shipped, consumed etc)

Part B – Analysis and recommendations
Analyse and comment on the relationship between the business strategy and the importance of the procurement function. Illustrate your understanding of how procurement decisions can affect the following:
Triple Bottom Line implications on the supply chain (external)
Specific implications on the organisation (internal)
Policies, procedures and recommendations
Produce sustainable business practices policy and procedures around the following;
Create a CSR policy and organisational mission statement for the business
Provide procedures regarding how to choose suppliers (supplier selection criteria) for the owners of the business to follow
Provide an example of purchase specifications
Recommend using best practice 
Find examples of sustainable procurement best practice. Identify opportunities to introduce a minimum of three (3) other sustainable supply chain or procurement management incentives to the business. Make sure you address all aspects of the TBL in the recommendations.

CASE STUDY – ASSESSMENT 2 REPORT 
Since 2106, a local cafe has operated in Richmond – with no mission other than to make a profit and keep their customers happy by selling Italian food. Roam Cafe is located at the bottom of an apartment block in a suburban area next to a medical centre.
Mrs and Mr Torrington have recently purchased this business and are looking to transform the venue to suit their ethics and values. Since purchasing the café, they have hired a new chef and changed the menu to reflect a more casual style of dining. The owners are brand new to the hospitality industry.
Mrs and Mr Torrington want to encourage more local customers by differentiating themselves to become a venue that is both sustainably and ethically operated. In the future, they are looking to innovate by building a brewery on-premise.
Having never bought an established hospitality business before, they would like assistance from a Sustainable Procurement Consultant (you) to ensure that the decisions they make align with their ideas for developing a sustainable organisation. For the last month, on the current menu, the most popular items are the chicken burger and coffee. The Torrington’s would like to keep and continue to evolve these menu items however simultaneously they want to ensure the decisions made with these commodities engage in sustainable business practice.
You, as the Sustainable Procurement Consultant, have been asked to put together a comprehensive report for the new owners. The owners have also requested that the report include introductions and explanations of the key terminology of sustainable procurement management. This information, along with the analysis and recommendations will provide context for any sustainable procurement decisions the owners and staff may have to make both now and in the future.

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