SITXMGT002: Establish & Maintain Business Relationships- Culinary Arts & Hospitality Assignment

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Added on: 0000-00-00 00:00:00Order Code: Question Task Id: 0

Internal Code: TV700
Culinary Arts & Hospitality Assignment:

Task:

Assessment Instructions:
The assessment for this unit of competency consists of 3 Parts, Part A, Part B and Part C.

Part A requires you to review the current supply and contract provisions in place for 3 supplier relevant to your work area in TH&E and establish new business relationships by determining alternative supplier provisions.

Part B is based on the results you have identified in Part A and requires you to conduct negotiations with 2 different suppliers to determine conditions for new supply agreements.

Part C requires you to communicate the negotiated outcomes from your negotiations with your supervisor or trainer, conduct final negotiations where required and draw up the final legal agreements for supplies with each supplier.

You are required to answer all questions and tasks as outlined in each Part below Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.

This assessment is one form of assessment type that is used to collect evidence and will count towards gaining competence toward this unit.
To demonstrate competence each question must be answered by the student.

If more space is required for any answer then student can attach a separate page containing their name, assessment date, unit title unit code and the assessment task number and attach this page with the current assessment task before submission.
When you have completed all the questions check your work before submitting.

Please note once the assessor has marked your work they will provide you with feedback. Based on the feedback if you are required to resubmit any question/s then you must complete those question/s by adding more information.

You will be required to complete other relevant assessment tasks for this unit.

PART A

Your Tasks

Select 3 suppliers of goods and services relevant to your area of work (e.g. Food and Beverage, Cookery, Events, Tourism, Administration or similar) who currently supply your organisation (for example meat, fruit and vegetables, stationery, cleaning services, laundry services, beverages, insurance etc.)

1. List the suppliers you have selected and describe the products or services they currently provide you with
Supplier 1: CT Chemicals Products or services provided:
Supplier 2: MDK fresh vegies
Products or services provided:
Supplier 3: meat farm Fresh
Products or services provided:

2. List the key performance indicators/specifications that are required for the supply of each product or service from each supplier.
Supplier 1: CT Chemicals
Supplier 2: MDK fresh vegies
Supplier 3: meat farm Fresh
3. Research alternative suppliers for each supplier you have listed in Question 1, and obtain an alternative quote for each supplier you currently use, based on the key performance indicators/specifications you have identified in  Question 2.

4. Once you have received the 3 quotes, compare these with the existing supplier provisions and attach a summary which outlines the advantages and disadvantages for: Chemicals
1. Quality
2. Prices
3. Payment conditions
4. Service provisions
5. Reliability
6. Specific needs of your organisations (quantities, $ terms, purchasing power etc.)

MDK fresh vegies
1. Quality
2. Prices
3. Payment conditions
4. Service provisions
5. Reliability
6. Specific needs of your organisations (quantities, $ terms, purchasing power etc.)

Meat farm Fresh
1. Quality
2. Prices
3. Payment conditions
4. Service provisions
5. Reliability
6. Specific needs of your organisations (quantities, $ terms, purchasing power etc.)

5. Based on your comparison, write a recommendation for whether one or several new supplier(s) should be considered to replace any of the existing ones. Which aspects will need to be negotiated specifically where one or several new suppliers are considered, or re-negotiated where existing suppliers are preferred.

Chemicals

fresh vegies

meat farm Fresh

6. How are the relationships with existing suppliers managed in your organisation? What does this entail in terms of communication, monitoring and provisions to overcome supply or service  issues? What are your recommendations based on existing provisions in place (or where these do not or only partially exist)?

7. Where actual negotiation will take place as a result of the aspects you have identified in Question 5, you will be observed conducting these negotiations for Part B of this assessment project.

Or
Where your organisation’s policies and procedures prevent you from negotiating or re- negotiating, you will be observed conducting negotiations in a simulated environment in Part B of this assessment project, based on the factors you have identified in Question

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Posted on : February 21st, 2018
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