READ EVERYTHING. OPEN ALL THE LINKS.
The food supply chain is simply where and how you will get the raw product you need to be able to produce the items on your menu for your customers.
All the associated businesses, trucks, airplanes, processors, farmers, ranchers, and retailers are part of your supply chain as well.
Some restaurants have taken a decidedly localized approach to supply chain management, while others have found it difficult to do so
see the article, “Why Sourcing Local Food Is So Hard for Restaurants”(https://hbr.org/2016/06/why-sourcing-local-food-is-so-hard-for-restaurants).
Your assignment is to create a Processing Plan & Supply Chain document for Jean Yves’s French Bakery.
You will need one paragraph that explains the processes you will be utilizing to create the product you sell to the guest. Think of the “procedure” portion of a recipe.
List the steps for turning raw products into an item for sale, taking into account all the safety protocols needed to do so.
You will also need one paragraph detailing where, in what form, and from whom you will be getting all of the raw products for Jean Yves’s French Bakery.
Think about the relationship you want to have with these suppliers. Are they aligned with your mission, vision, and values? Do they help to create a USP? What are the quality requirements you have for the food you sell? Can these vendors meet those requirements?
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