Assume you are a manager of a small restaurant with three departments: food production, dining room service, and lounge (beverage) operations. How might you organize the purchasing function for your restaurant?
What are examples of the duties of a purchasing director? How do these responsibilities influence the success of the organization?
Do you agree that the primary responsibility for the development of the purchasing specifications in a large organization should rest with purchasing rather than with department staff? Why or why not?
Assume you are the new general manager of a restaurant where purchasing specifications had not previously been used. The chef indicates that there are no problems with the quality of products purchased, and you can confirm this during your first three weeks on the job. Would you still want to implement purchasing specifications at the restaurant? Why or why not?
Each question should be single spaced, 12 point font (approximately 1 page per answer).
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