tailieunhanh - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 3 - Feinstein, Stefanelli

Chapter 3 - Distribution systems. In this chapter, you should be able to: Outline the distribution system in the hospitality industry, explain the economic values added to products and services as they journey through the channel of distribution, evaluate the determination of optimal values and supplier services in the hospitality industry. | Distribution Systems 3 New One YOU SHOULD BE ABLE TO: Summarize the various distribution systems in the hospitality industry Differentiate sources’, intermediaries’, and retailers’ involvement in the supply chain. Distinguish between the economic values added to products and services as they journey through the channel of distribution. DISTRIBUTION SYSTEM There are approximately 945,000 foodservice operations and about 48,062 lodging facilities A typical nonchain hospitality property uses about 10-12 suppliers; multi-unit uses 6-8. Updated numbers, EGM THE CHANNEL OF DISTRIBUTION Added Graphic, EGM PRIMARY SOURCES Food Growers Manufacturers Processors Beer, Wine, Distilled Spirits Brewers Winemakers Distillers Furniture, Fixtures, and Equipment (FFE) The manufacturer Added Graphic, EGM FOOD INTERMEDIARIES Distributor Specialty distributor Full-line distributor Broad-line distributor Brokers Manufacturer’s Representatives Manufacturer’s Agents Adjusted Graphic (set . | Distribution Systems 3 New One YOU SHOULD BE ABLE TO: Summarize the various distribution systems in the hospitality industry Differentiate sources’, intermediaries’, and retailers’ involvement in the supply chain. Distinguish between the economic values added to products and services as they journey through the channel of distribution. DISTRIBUTION SYSTEM There are approximately 945,000 foodservice operations and about 48,062 lodging facilities A typical nonchain hospitality property uses about 10-12 suppliers; multi-unit uses 6-8. Updated numbers, EGM THE CHANNEL OF DISTRIBUTION Added Graphic, EGM PRIMARY SOURCES Food Growers Manufacturers Processors Beer, Wine, Distilled Spirits Brewers Winemakers Distillers Furniture, Fixtures, and Equipment (FFE) The manufacturer Added Graphic, EGM FOOD INTERMEDIARIES Distributor Specialty distributor Full-line distributor Broad-line distributor Brokers Manufacturer’s Representatives Manufacturer’s Agents Adjusted Graphic (set nametag), EGM FOOD INTERMEDIARIES (CONT.) Commissaries Wholesale clubs Cash-and-carry Buying clubs or price clubs Co-op Brought Title down for readability, EGM BEVERAGE ALCOHOL INTERMEDIARIES Importer-wholesalers Distributors Alcohol Beverage Commission (ABC) Adjust Title, EGM FFE INTERMEDIARIES Dealers Brokers Designers Architects Construction contractors Distributors Leasing companies SERVICES SOURCES Few large national sources exist Most are local Franchisees of a national firm Added Graphic ECONOMIC VALUES ADDED TO PRODUCTS Time Value Form Value Place Value Information Value Supplier Services Value Adjusted Title for Readability, EGM

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Ordering procedures
• Distribution systems
• Supplier channels
• Hospitality operations
• Technology applications in purchasing
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical ordering procedures
• Typical receiving procedures
• Storage management procedures
• Processed produce
• Dairy products
• Nonfood expense items