SITXINV003: Purchasing Goods and Services for Food and Beverage Operations

SITXINV003
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Table of Contents
Introduction.................................................................................................................................................3
TASK..........................................................................................................................................................4
Conclusion.................................................................................................................................................18
References.................................................................................................................................................19
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Introduction
Purchasing is the procedure of buying variety of goods and services. The purchasing process can
different from one organisation from another and there are some general key components. In
hospitality industry, the purchasing department includes placing new orders required by all hotel
division; keep all records of all purchase goods, signing the contract and agreement for the
purchasing products.
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TASK
1. Choose an area of operations relevant to your job role which may include:
Food and beverage department is selected for this report which involved in processing raw food
materials, distribution and packaging the food items. In Cremorne Point Manor, my role is a food
and beverage manager in which I am working for managing and maintaining the stock of the
business. They are managing all the budget and financial statement for the whole process of
purchasing drink and food items. In this, purchasing involves sourcing, transporting and ordering
the major products and services (Jahromi, et. al., 2015). My role is to provide customer services
in restaurants, cocktail bars, and other establishments’ areas. The food and beverage manager
role is to plan, forecast and controlling the orders of the hospitality industry. The finance-related
issues and problems are also managed under the manager.
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2. Provide a brief overview of the operational area, the hierarchy of command and the
basic procedures in place for sourcing new supplies and suppliers.
The operational area work for producing the products, maintain the quality of food items and
develop effective services. The operational department is one of the main functions in the
Cremorne Point Manor along with finance, human resource, marketing and supply chain
management. This organizational department needs to manage both the strategic and regular
production of products and facilities (Mwangi, et. al., 2016). The hierarchy of hotel management
is a chain of command in which each link are responsible for reporting towards next level which
ensures about that Cremorne Point Manor operations are run smoothly. The basic process of
placing the sourcing new suppliers and suppliers of the Cremorne Point Manor followed is that
firstly they identify the needs and requirements of customers. After that, the managers select the
goods and services which are demanded by their clients and then they are negotiating with their
suppliers regarding the appropriate price which is best suitable for their budget.
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Figure 1: Hierarchy structure of hospitality industry, 2019
(Source: Hierarchy structure of hospitality industry, 2019)
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