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“It’s Ocean Perch.
Take it back,” said Samuel Ludwig, the Stadium Club’s executive chef to
the man making a food delivery at the kitchen’s receiving dock. “I’ll just have to see if I can get what I
need from another supplier before tonight!”
“O.K.,” said the deliveryman, “Whatever you say. I’ll take it back.” With that, the driver for National Foods
removed the top box from a stack of boxes he had unloaded, and placed the
rejected box back on his truck.
As David Berger, the Inn’s food and beverage director,
approached the executive chef, he could see that Samuel was upset, “What’s the
problem, Samuel?” asked David, “The problem,” replied Samuel, “is National
Foods and no Lake Perch.”
“What do you mean?” asked David. “Well,” said Samuel. “Today is Friday, and you know how popular
our ‘Friday Fish Fry’ special has been.” “Yes,” replied David. “It’s going
great.” David knew that Samuel had
developed an “All You Can Eat” Friday Night Fish Dinner special that was very
popular with the area’s residents. It
had been promoted highly and Lake Perch fillets were the featured item. The hotel’s supplier of the perch, as well as
many other meat and seafood items, was National Foods.
“National Foods claims they are out of Lake Perch. I’ve got to get on the telephone and find
some. I’m not sure what we will have to
pay for it,” said Samuel as he hurried away, “But dinner starts in four hours.”
David went to his telephone also. He called Toshia Lawrence, his sales
representative at National Foods.
“Toshia,” began David, “You can’t be out of Lake Perch! We have over 200 people coming to dinner
tonight, and at least half of them will want our Fried Fish Special!”
“I’m sorry David,” replied Toshia, “But It’s like I told
Samuel when we first bid on your purchase specification, and he placed the
order with us. Lake Perch is a tough
one. Its availability depends on the
catch, and that varies weekly. That’s’
also why the cost varies so much from week to week. Remember, Samuel said he wanted fresh, not
frozen fillets, and trust me, if I have them, I can ship them to you. If I don’t….well, all I can do is try to make
the best substitution possible. But I
know Samuel doesn’t like it!”
David again considered his menu. Samuel was simply trying to maintain the
quality standards established for the Fish Fry Special. He knew that this particular menu item was
extremely popular, but he could not help feeling that it had been selected
improperly. The fresh Perch fillets were
very tasty, but the volatility of their supply and cost had caused problems
before. He wondered if there were other
seafood items that that could be just as popular, but which could be procured
at a more consistent cost and without the supply problems they were currently
experiencing. He decided right then to
explore his alternatives.
“Toshia,” said David, “You know the seafood market, and the
tastes of our local clientele. What item
would you recommend if we were considering a permanent replacement for the Lake
Case Study Questions below-
When the Friday Night Fish special was initially
planned, what roles should Samuel and the Stadium Club’s food and beverage
director have had in the decision to select the type of fish to be used?
What are the “pros and cons” of using frozen
perch for tonight’s production if it can be purchased within the next several
How should the decision about whether to change
the type of fish used for the fish fry be made?
Assume the type of fish will be changed.
What, if any, tactics should David, Samuel and/or others implement to
inform the public including regular guests?
Menu Case Study