Congratulations! You have just been promoted to the head of the food and beverage department
Primary Task Response to Discussion Forum: Within the Discussion Forum area, write in no less than 150 words that respond to the following questions with your thoughts, ideas, and comments. This will be the foundation for future discussions by your classmates. Be substantive and clear, and use examples to reinforce your ideas.Restaurant Management
Congratulations! You have just been promoted to the head of the food and beverage department at a very large and upscale hotel. All of the separate outlets in the hotel have consistently been over budget; thus, they have not made the amount of profit and cash flow that was planned for. Over the past several months, you have noticed a trend in the operation regarding the lack of care in ordering and the fact that no department uses the par stock method.
- Explain the importance of par stock and proper ordering.
- Explain the difference between interunit and intraunit transfers, and give two examples of each.
- Demonstrate an example of an interunit or intraunit transfer. Include how improper transfers of your choice can occur and affects the overall costs and profits of the company.
The par stock is basically the ordering and the placing the order for the raw material or for any other required product that may be useful for the manufacturing of the finished goods or being used as a product of the business, which we are indulge in. Like here in case of upscale hotel, we may require various kinds of categories of orders like for vegetable, water, fruits, other materials. Par stock may also be defined as the certain and defined level……………