Food Operations Assignment 2022

Running Head: FOOD OPERATIONS
FOOD OPERATIONS
Name of the Student
Name of the University
Author Note

1FOOD OPERATIONS
I am currently involved with the Food Operations Team in a modern Vietnamese Restaurant,
Pho Anh, located on the bustling Burke Road, in Camberwell, Melbourne. The place boasts
of brilliant accessibility and space. It is cozy and carefully decorated with wonderful
artworks. The seating area has variety of tables for various sizes of groups and a functional
space, which is overlooking the rest of the restaurant, from upstairs. I am responsible for
Food Operations there and in this assignment I will explore the work that is done in
collaboration with various kind of suppliers, to ensure that the restaurant can run smoothly
and can retain a good image.
This operational area is responsible for making sure that the restaurant is always stocked up
and not lacking supplies that are required to manufacture and serve all the items on the
menu. It also ensures that appliances and cutleries are in place. Every instrument required by
the restaurant is tracked by us. They even procure suppliers. This team is headed by The
Food Operation manager, the execution is done by the food operations executives. The
manager reports directly to the restaurant manager and the owners of the restaurant.
1. The products that will be required in the future are: both alcoholic beverages and syrups
and soda for the nonalcoholic ones. Cleaning agents for the kitchen, floor, and bathroom
are required. Customer travel products like takeaway bags and containers are required.
Vouchers may also be required for loyal customers and the people who may want to gift
those to people they know. Food supplies like dairy, fresh, fruit, vegetable and meal
poultry & seafood products are required. Sauces and spices are mostly imported for
Vietnam. Fuel is required for the hire cars and vessels of various kinds of stores that
supply us products.
2. There is an upcoming corporate gathering within the restaurant and for that the
restaurant supplies have to be stocked up.
3. The food and beverage department head is to be communicated about the products
required for the preparation of the dishes in the curated in menu. Since it will be a
buffet, a certain amount will be required. They will be informed of the fact that
unlimited drinks will be provided. The service department has to be prepared as well to
handle a gathering of people, the snack and beverage trays are to be carried around at the
functional area and the seating will be downstairs for the dinner.
4. The forecasting is based on our three course dinner plans and menu requirements.
Quotation has been received from the company about the number of heads to be served.
5. There is some items within the stock however, it will not be considered for the event, to
maintain equal quality, new stock will be procured. Only stocked sauces and spices will
be used.
6. Price limitations is there on products like vanilla pods, smoking sauce and bok choi.
These are taken in credit and paid off in installments throughout the months, these
products are very limited and need to be imported in most cases.
7. The purchasing list consist of vegetables: like BokChoi, Shallots and Beans, fruits like
figs and coconuts are needed, Beer crates and Whiskey is to be procured and fresh fish
and lamb will be required. This will be clubbed in with the available stock of spices,
chicken stock, vanilla essence, oil and sauces.
8. M&G seafood Wholesalers in Marrickville NSW Australia helps us with seafood.
Australian Wholesale Meats is the meat supplier for lamb. Yarra Valley farms is
supplying the greens and Liquor is procured form Australian Liquor Suppliers.

2FOOD OPERATIONS
9. The organization does not believe in preserved or dry goods and hence everything
procured is fresh. We procure from organic farms as well. It is sent to us via flight or
vans, mostly.
10. Regional fruit supplier and Mike Meats wholesale in Cranberra was contacted to procure
information about fruits and meats and the prices if each type across Australia. They
were also instrumental in providing us information about pure organic supplies and
11.
Price
Conditions e.g. delivery time
frames
Availability
Account Requirements
Payment terms
Item/
Product
Qt
y
In
St
o
ck
Purc
hase
Qty
Specificati
on
Comparabl
e
size/Qty/Q
uality
Exi
st.
X Z Existing
Supplier
Supplie
r X
Supplie
r Z
Fish
Fillet
(trout)
0 100 2 kg trout
fillet
$8 $8.4 $8.3 Australian
Wholesale
Meats
AWM
Sydne
y
Holco
Fine
Meat
Supplie
r
lamb rib
(single
eye)
0 200 Equal size
of lamb
$5 $5.2 $4.5 M&G
Seafood
Wholesalers
MacKa
y Reef
Fish
Suppli
Nhan
Internat
ional
Seafoo

3FOOD OPERATIONS
es d
Wholes
aler
12. A) Prices are not important but we look for things on the reasonable side, like in case of
the fillets. B) Not all suppliers reduce prices for bulk, we prefer suppliers who do else
dishes will be priced too high. C) Payment is done usually through check but credit
system is preferred for everyday operations. Usually payment is done after receiving the
products. D) Availability of stock is important but we prefer only fresh products,
therefore the restaurant waits for a fresh installment.
13. It is very important for us to maintain the quality of goods that are being provides, and
hence we only procure fresh and organic goods. The food operations team conduct a
check every day to ensure that the quality of the products received is top notch.
14. For further price negotiations, it is best that people go down to the suppliers and talk one
on one. They can even enter into a contract with a proper supplier for short period of
time.
15. According to the needs identifies, the fresh orders have the most priority. The restaurant
has never failed in providing quality fresh food and thus it must be ensured that the food
is not lacking in any way.
16. EMAILS
Pho Anh,
Address line 1
Address line 2
Australia
Phone number
Date: 23/08/2019
To,
M&G seafood Wholesalers
38-46 Addison Rd & Denby
St, Marrickville NSW 2204,
Australia
Sir,
We require 100 fillets of approximately 2kilogramme river trout. Please ensure that it is
sent to us by 26th. The delivery fee will be paid by us in advance, we will NEFT the
money after receiving the items. Please ensure that highest quality is maintained and
there is no spoilage in transit.

4FOOD OPERATIONS
Thank You in advance,
(Name),
Operations Executive.
Pho Anh
Pho Anh,
Address line 1
Address line 2
Australia
Phone number
Date: 23/08/2019
To,
Australian Wholesale Meats,
5 Wulbanga Street,
Prestons NSW 2170,
Australia
Sir,
We require 200 eyes of approx. 200gms each. Please ensure that it is sent to us by 26th.
The delivery fee will be paid by us in advance, we will NEFT the money after receiving
the items. Please ensure that highest quality is maintained and there is no spoilage in
transit.
Thank You in advance,
(Name),
Operations Executive.
Pho Anh
Pho Anh,
Address line 1
Address line 2
Australia
Phone number
Date: 23/08/2019
To,
Yarra Valley farms
5 Wulbanga Street,
Prestons NSW 2170,
Australia

5FOOD OPERATIONS
Sir,
We require Bokchoi, shallots and beans, the quotation is attached. Please ensure that it is
sent to us by 26th. The delivery fee will be paid by us in advance, we will NEFT the
money after receiving the items. Please ensure that highest quality is maintained and
there is no spoilage in transit.
Thank You in advance,
(Name),
Operations Executive.
Pho Anh
Pho Anh,
Address line 1
Address line 2
Australia
Phone number
To,
Australian Liquor Suppliers,
67 Matthews Ave, Airport West VIC 3042,
Australia
Sir,
We require 30 crates of beer with 12 bottles in each and 20 bottles of Single Malt
Whiskey, premium range, of 2.5 litres . Please ensure that it is sent to us by 26th. The
delivery fee will be paid by us in advance, we will NEFT the money after receiving the
items. Please ensure that highest quality is maintained and there is no spoilage in transit.
Thank You in advance,
(Name),
Operations Executive.
Pho Anh