red on RESTAURANT CASE STUDY Restaurant operations are about much more than food Successful restaurants design operations aimed at pleasing customers, making a profit and avoiding potential crises such as food poisoning In addition to handling the logistics of ordering and stocking ingredients, a restaurateur must oversee the nonfood elements of a dining experience such as ambience and service. In addition, cleaning is a vital part of restaurant operations, making a positive impression on customers and also keeping them safe from food-bome illnesses. A restaurant must have inventory on hand to prepare menu items that customers order Stocking a restaurant kitchen can be a tricky dance On the one hand, you need to have ingredients available to prepare every item on your menu, even if nobody has ordered it for a week Restaurant food preparation operations involve developing systems for cooking and serving each item on the menu and also making changes and adaptations for special requests on allergies An efficient restaurant preps some ingredients in advance by cooking sauces or chopping vegetables and then completes the final steps when a customer orders an item. Successful food preparation depends on knowing precisely how long it takes to cook each dish and planning tasks so the plates that each table orders will come out at the same time Successful restaurant service involves attentiveness as well as cognizance of customers boundaries A nostess should greet istomers as soon as they arrive and seat them as soon as possible and servers should aim for standards regarding liming to take umik onders and then follow up with subsequent parts of the service routine such as serving appetizers and taking orders for entrees Success in the restaurant industry depends on cleaniness Diners want to eat at establishments that demonstrate a commitment to keeping tables, nors and food contact surfaces tree from dirt and germs. Restaurant operations should include protocols for cleaning during the course of the day such as between diners in the dining room and terween dishes in the kitchen. In addition restaurants should have schedules for deaning at the end of the day as well as penodie deep cleaning The reviews Restaurantene bytherestaurant 8 bar consultants began in February 2017 where mita observations exibited numerous neglected core efficiencies causing unreliable service and a negative effect on bal and restaurant profitability There was a consistent ausence of immediate attention to the customer upon their arrival this was followed by a service standard of simply taking orders and deliverien undectveth no special steps to create an elevated customer expenee. Twane compound service issues with regular and similarly made erros on bed and beverage orders that were distressing customers Case study question 140% Question 2 The procurement department at BMW is sourcing a second supplier for the radio sound system Not yet answered Marked out of 30.00 1 Cost from current supplier is $125 PER UNIT with no fixed cost II. Cost from new supplier is $100 PER UNIT but there is a fixed cost of $100K III. Expecting to have the same failure rate in both scenarios P Flag question QUESTION: Advice the company where to buy the product from, when and why? knowing that the BMW already did the sourcing for the replacement supplier and now we are checking the option of buying the current so we need to find the break even point to know how to proceed I 125x= 100x+100.000 onts