Accordingly, in his meeting with the manager, Vincenzo must provide all the relevant details about the restaurant to the manager. The primary agenda of the meeting should be to acquaint the manager with the integrities of the restaurant’s operations and its financing and cost structure while provide insights into the short term and the long term future goals of the restaurant. He must provide the details to the manager pertaining to the sales volume of the restaurant along with a demarcation of the peak hours from the slack hours and the average hourly sales volume pattern. This would assist in devising the scheduling of the resources so that they are optimally utilized during all hours. Moreover, he should also provide the manager with the details about the sourcing pattern of the supplies including the names and the rates charged by the suppliers together with the expected time in delivery. Information pertaining to Economic Order Quantity must also be provided to avoid wastage on account of waiting times.
The restaurant industry deals with supplies that are highly perishable and the inputs also cannot be inventoried for longer periods as they are subject to becoming stale (Dopson & Hayes, 2008). Supply chain management is of primary importance in this industry, and as such, Vincenzo must also provide the manager with the details about the present supply chain practices of the restaurant.
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