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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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因此，在他与经理见面，文森佐必须提供所有相关细节的餐厅经理。会议的主要议程应该告诉经理的餐厅经营的完整性和它的融资成本结构，提供洞察的短期和长期目标的餐厅。他必须提供详细的关于餐厅的销售额随着划分的高峰时段的松弛时间和每小时的平均销售模式的经理。这将有助于设计的资源调度使他们在所有时间的最佳利用。此外，他还应提供有关的用品包括经理的姓名和由供应商在交货时间期望利率的采购模式的细节。有关经济订货批量信息还必须提供给避免浪费等待时间帐户。
餐饮业是是高度易腐和投入也无法储存更长的时间因为他们是受其中供应（多布森&海因斯，2008）。供应链管理是这个行业中的首要的重要性，因此，文森佐还必须提供对餐厅的经理与现有的供应链实践的细节。
