Hopsitalityt law review test 2

Hopsitalityt law review test 2 - D istr ibutormiddleman or...

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Distributor—middleman or intermediary between a source and retailer, must keep track of info such as customers, sources, costs, and specifications Customer databases—provide info to the mktg dept for development of special promotions, used to estimate/forecast number and types of hospitality operations should open in particular area, make informed decisions regarding hiring and expansion Customer relations management CRM—assist operations managers w/customer info, contact info, product preferences, buying habits, satisfaction levels regarding service, etc Ordering systems—to facilitate sales process, distribs have inventories counted, priced, organized and stored in product databases their customers can access Online ordering systems—web order entry systems. Buyers and large distributors communicate directly w/1 another over the net. Permits buyers to order products directly and receive instant feedback on pricing and availability, minimizes the ordering function and paper trail for buyers/distributors. Web order entry system example—US Foodservice usfood.com, Sysco esysco.net GPS vehicle tracking system—use logistics and mapping software to outline the routing sequences their deliver drivers must follow when delivering products Fleet management software—utilized to determine the most efficient route to take and will assist in determining optimal number of trucks to use, also estimate both driver downtime and amt of product should be delivered per hr taking into acct traffic, times of day, and expected time spent loading/unloading. EX: GPS Fleet Solutions and Advanced Tracking technologies, Inc. Radio Freq Identification RFID—mini microchips utilized in tracking Fax machine—revolutionized ordering and receiving process in 1980’s. Permits buyers to check off on paper what they want to purchase, then submit instantaneously over phone lines, good method when storing for records, verifying orders, and establishing usage patterns PCs—most powerful and useful tool a hospitality manager can have. Analyze huge amounts of data and manage inventories effectively, operators can base purchasing decisions on current data, minimize estimates for current food costs and menu item popularity POS—tabulate and organize sales data quick, delete menu items, track employee activity, analyze productivity, force order modifiers-steak what temp?, some wireless for waiters.
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Networked and communicate w/central computer “server”. Integrate w/ inventory tracking systems auto delete from inventory standard amt of each ingredient used to make each menu items. Ability to send purchase orders directly to distributors based on sales and inventory reduction information Bar code label—looks up ID, cod elements, and corresponding product information are based on a standard that associates these pieces of information. Common standards are: UPC, EAN, Code 128, Code 29, Interleaved 2of5, PDF417, Macicode, Data Matrix, and QR Cod Bar code reader—physical inventory count of hosp operation consists of scanning each product in
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This note was uploaded on 04/27/2011 for the course FCS 363 taught by Professor R during the Spring '11 term at Cornell University (Engineering School).

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Hopsitalityt law review test 2 - D istr ibutormiddleman or...

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