PROCUREMENT MANAGEMENT FOR FOODSERVICE
1. Identify and discuss the differences between a commissary and a central distribution center including the advantages/disadvantages of each.
2. Identify and discuss what type of foodservice (i.e. quick service restaurant, table-cloth restaurant, family restaurant, health-care foodservice, school lunch program, catering operation, contract foodservice, etc...) would be most likely to use either one. Why?
3. Contact a manager of a foodservice that uses a central distribution system and a manager of a foodservice that uses a commissary operation. (do not need interview, just make up an interview is ok, and make up two people information for the interview)
4. Ask each to discuss the advantages and disadvantages of the type of system they use.
5. Ask each what they would change if they could.