SOURCES AND SELECTION OF SUPPLIERS IN HOTEL

SOURCES AND SELECTION OF SUPPLIERS IN HOTEL

1.    Wholesale supply Houses: Buying from wholesale dealers does help in eliminating the middleman and their profits and restore consistency and uniformity of quality, storage and delivery costs of goods purchased by the buyers.

2.    Manufacturers and packers: These may sell their products directly to the buyers or wholesaler or both. Ice cream, Condiments and meats are some example of packed goods sold directly to the users.

3.    Local Farmers and Producers: In some areas this group constitutes the major source of supply for fresh fruits and vegetables for farm and dairy products.

4.    Municipal markets: These offer many possibilities for good buys, especially fruits and vegetables. Although these markets are primarily for wholesalers, keen buyer who knows his operation and his product can obtain excellent values.

5.    Retail food stores: Aside from their availability for emergency use, some chains frequently offer advantageous prices to those by in bulk quantities.

  

SELECTION OF SUPPLIER:

          Managers of Food and Beverage oeration should choose suppliers carefully. Detailed purchase specification and objective calculations of quantities to order are ineffective without professional supplier. Essentially, the food and beverage manager bases supplier evolution on the Consistency of

1.    Correct quality products

2.    Reasonable prices

3.    Prompt delivery

4.    Service, including product information

When selecting the suppliers, the purchases must consider a number of factors. Not every supplier who carries the needed product is appropriate for the food and beverage operation. A Supplier can be easily selected from amongst those that buyer has recently purchased and that the quantity of goods received for price and service offered during the time when seeking a supplier. Caution must be exercise and detail enquiries made to cover at least the following points:-

1.    Location

2.    Quality of the Supplier’s Operation

3.    Technical ability of the suplier’s staff

4.    Value

5.    Compatibility

6.    Honesty and Fairness

7.    Delivery Personnel

Ideally ground work must be done to establish the size of company’s range of products the size of processor, storage facilities, size of their transport facilities and members of the management team.