Wholesale Food Supplier | Assessment

ASSESSMENT 2
[Document subtitle]

Assessment 2
Table of Contents
Part A...............................................................................................................................................2
Question 1....................................................................................................................................2
Question 2....................................................................................................................................2
Question 3....................................................................................................................................3
Question 4....................................................................................................................................4
Question 5....................................................................................................................................7
Question 6....................................................................................................................................7
Question 7....................................................................................................................................8
Part B...............................................................................................................................................9
Part C.............................................................................................................................................10
Question 1..................................................................................................................................10
Question 2..................................................................................................................................11
Question 4..................................................................................................................................12
References......................................................................................................................................15
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Assessment 2
Part A
Question 1
Supplier 1: The Fish Factory
Seafood Supplier
Supplier 2: P.E Foods
Bakery and Food Ingredient Supplier
Supplier 3: QCC Hospitality Supplier
Cutlery Suppliers
Question 2
Supplier Key Performance Indicator
The Fish Factory  The product meets the desired quality requirements
 Efficiency of packaging
 Faulty packaging rate
 Waste per product
 Rotted quantity per lot
 On-time replenishment
 The freshness of the products
 Customer feedback
P.E Foods  Customer feedback
 Quality
 Number of products delivered of which expiry date is near
or has passed
QCC Hospitality  Rate of defective cutlery delivered
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Assessment 2
Supplier
 Availability of goods with the vendor at the time of order
 Pricing
 Quality of cutlery
 Delivery promptness
 Updated inventory so that nothing is delivered which is
obsolete or out of trend
 Reconciliation of actual count with the invoice
 Lead time for delivery
 Number of times emergency purchase orders were fulfilled
 Breakage
Question 3
Alternative Suppliers
Supplier 1: B & E Foods
Wholesale seafood suppliers
Supplier 2: JL Stewart Sons
Bakery and Food Ingredient Supplier
Supplier 3: Trenton International
Cutlery Suppliers
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