Cornell University SHA603: Food and Beverage Supply Chain Project

This document presents a completed supplier worksheet for a food and beverage supply chain project, likely associated with the Cornell University course SHA603. The worksheet includes details for a hypothetical supplier named "Let's Cook," covering aspects such as sales and accounts payable co...Read More

SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Supplier Worksheet for: Let’s Cook Suppliers
Sales Contact:
Phone Number:
E-mail Address:
Physical Address of Supplier:
Distance from Operation:
Accounts Payable Contact:
Phone Number:
E-mail Address:
Mailing Address:
List the product: Sugar, salt, flour, milk, yeast, eggs, and butter
Product specification Price
Sugar Ultra-fine grain
sugar
$10 per
kilogram
and $15
per
kilogram
Salt WHO
recommended
iodine content
$8 per
kilogram
Flour Protein: 13.70
g Sugars:
0.41 g
Energy: 1,418
kJ (339 kcal)
Fat: 1.87
g
$20 per
liter
Milk non-fat dry milk
(NFDM), which
dehydrated
skim milk.
$7 per
liter
Yeast Red Tractor
approved
$8 per
kilogram
Eggs Meet the
compassion in
world farming
standards
$12 per
chicken
Butter Locally sourced
to ensure
traceability and
reduce food
miles
$4 per
bunch
Milk Supplied by $15
© 2017 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Speldhurst and
created by Joe
Lovett.
Products free
from
preservatives
and flavorings
Terms of payment:
Payment on odder
Supplier reliability:
Delivery frequency: weekly
Day of week: Wednesday
Time of day: 1500 hours
To meet this delivery schedule, orders must be placed by Monday noon
Availability and cost of off-cycle/special delivery: special deliveries 1800 hours on
Saturday
Product returns, rejections, and credits: Rejected products accepted within 24 hours from the
time of delivery
Communication to the supplier
Product availability: products available throughout the year and at any time of need
Prices: Prices are fixed as illustrated
Special offers: 20% increase in the prices
Placing orders: orders placed through email
Accounting and accounts payable: accounts payables at the time of placing the order
Returns and credits: returns are credited when delivered to the premises of the supplier
Information provided by the supplier: Product availability, price fluctuation, and legal
requirement as well as market trends
Supplier communication: on the phone and through email
© 2017 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Document your observations/comments:
Review of Financial Stability (Credit Check): Bank statements
Review of Delivery Vehicles:
Cleanliness: hygiene and sanitation certified by the local authority
Condition: as good as new
Appearance: New
Review of Delivery Personnel:
Cleanliness: meeting all the standards of hygiene and sanitation regulations. Healthy and free of
any contiguous illnesses
Appropriate dress: putting on all relevant apparels required in food products dealership
Professionalism: top professionals
Communication/Interaction: communicates professionally and have a professional conduct
Site Visit:
Capacity: able to store one-month supplies
Cleanliness: meeting the hygiene and sanitation standards
Equipment: modern and clean
Staff: qualified and clean
© 2017 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
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