Organisation in the hospitality industry depend on efficient coordination between service providers, internal departments and suppliers. Due to this, Unit 20 hospitality supply management identifies the way through which supply chain operations work within the sector. It identifies and to and flow of information services and goods by assisting learners to recognise how restaurants event when using and hotels maintain consistency and quality while costs management. Students increase they are knowledge of supplier relationships, procurement Strategies and control of inventory, all are significant for delivering a guest experience with exceptional skills.

Another significant focus of the university is on recognition of the unique hospitality industry challenges where the demands can fluctuate, and service relies on resources on time. Learners identify the way through which supply effectively minimises waste in chain management and supports efficiency of operation with certifying services, equipment, food and amenities. It also deals with case studies and real-world examples, which shed light on streamlined process significance.

This unit has another significant aspect, ethical sourcing and sustainability. Hospitality business now contains a balance with responsive practice and profit ability, which includes greener distribution method adoption, eco-friendly supplier selection and reduction of carbon footprint. In this unit, students have guidance in the evaluation of sustainable approaches and their integration into strategies of the supply chain to meet organisational goals and customer expectations.

Technology also has a crucial character in modern supply chains, and students acquire tools such as digital platforms of procurement systems, of inventory management and forecasting with a data-driven approach. Recognising all these technology assist learners to appreciate how tracking real-time automation and data analytics impact decision-making and accuracy in the operations of hospitality.

This unit also makes learners ready for knowledge assessment management and designing for the supply chain, which provides great support to efficient operations of hospitality. It increases skills and problem-solving, critical thinking and strategic planning that enable learners to contribute to excellent operations within food service resorts, hotel establishments. This basic understanding prepares learners for roles of Management where expertise in supply chain is significant.

Unit Aims

The main aims of unit 20 hospitality supply chain management are associated with the significant concepts of hospitality management, such as:

• To recognise the significant concept of supply chain and the with which day apply particularly for operations of hospitality, including supplier coordination, inventory management, logistics and procurement.
• To identify opportunities and challenges within supply chains in hospitality, such as fluctuations of demand, sustainability, cost control and perishability.
• To implement and identify effective strategies for supplier management, sourcing operational improvement, and supplier relationship management through best practices and technology.
• To develop problem-solving and decision-making skills to optimise, manage and design supply chain processes which improve service quality and organisational goals, supporting in hospitality sector.

Learning Outcomes

The learning outcome of unit 20, hospitality supply chain management, contains all the core goals of hospitality management.

LO1 Apply key supply chain concepts, principles, and processes in a hospitality context.

• The supply chain:
• Supply chain definition
• Meaning of supply chain management
• The way in which the supply chain works differently between manufacturing sectors and service sectors
• The significant supply chain management principles
• Utilising lean principles of supply chain to improve competitive advantage
• Resources:
• Effective, sustainable and efficient management and resource planning
• Capital investment and obtaining work capital
• Service sector:
• Selection of the most accurate strategy (e.g. preparation of RAW ingredients or purchasing readymade or partly processed)
• Identification of appropriate supply sources at the accurate time for an accurate price at the required quantity and quality
• Cloud computing and software for updates in real-time on procurement and inventory

LO2 Evaluate the importance of effective supply chain management.

• Supply chain management:
• Connection with logistic providers and suppliers
• Service management sector supply chain versus the sector of supply chain manufacturing
• Managing customers and meeting their requirements effectively and efficiently to generate a competitive infrastructure
• The advantages of effective SCM
• Procurement:
• Strategies of procurement development, procedures and policies
• Demand management considerations, planning and forecasting
• Analysis of supplier landscape:
• Quality- know about product quality
• Scale- get an idea about the product which can meet the anticipated demand of the future
• Price/cost- rates of the product
• Sustainability- know the requirements of sustainable sources
• Place- know about the supplier
• Vendor relations:
• Purchase orders, contracts and negotiations

LO3 Examine the interrelationships between supply chain and other areas of a hospitality organisation.

• Supply chain integration:
• Integrated and holistic approach to supply chain management and supply chain
• The connection between other businesses is the function and supply chain
• Factors impacting the decision for supply chain integration include business size, its geographic location, structure, competitor profile, image, brand, and target market.
• Logistics of supply chain:
• Logistics aspects, including food miles, transportation, inventory management and storage
• Buyer-supplier relationships and integrated logistics
• Utilising networks of logistics for meeting service requirements
• Planning of customer demands and the life cycle and shelf life of the product.
• Supply chain management:
• Optimising and managing with a holistic approach that includes supply chain effectiveness
• Disadvantages and advantages of supply chain management and central procurement versus local procurement

LO4: Recommend improvements to a supply chain strategy for a hospitality organisation.

• Supply chain analysis:
• Taking an objective and critical approach to identify optimistic and pacifist trends
• Analysis and identification of problems and issues within the supply chain
• Analysis and identification of the differences in local reasons versus international supply sources
• Justify recommendations development for change:
• Retrospective creative and critical thinking supported by evidence to appropriate recommendations and inform plausibles
• Record keeping with efficiency:
• Lessons acquired from feedback reports, logs, quality registers, or faults
• Identification of internal encouragement and records of problems or issues with resolution suggestions

Assessment Criteria

This unit contains the assessment criteria that are a significant part of the learning outcomes in the hospitality management subject.

LO1 Apply key supply chain concepts, principles, and processes in a hospitality context.

• 1.1 Demonstrate how key supply chain concepts, principles and processes are applied throughout the stages of resourcing, service or product design and development, logistics and distribution, using hospitality examples.
• 1.2 Evaluate how the integration of supply chain concepts, principles and processes improves efficiency for a hospitality organisation.
• 1.3 Critically evaluate supply chain concepts, principles and processes for effective supply chain management.

LO2 Evaluate the importance of effective supply chain management.

• 2.1 Evaluate the importance of effective SCM from the perspective of customers, suppliers, distributors and retailers.
• 2.2 Critically evaluate the importance of physical, information and financial management within the supply chain.

LO3 Examine the interrelationships between supply chain and other areas of a hospitality organisation.

• 3.1 Explore the cross-functional and integrated approach of SCM with other functional areas within a hospitality organisation
• 3.2 Evaluate the implications of interrelationships between the supply chain and other functional areas using theories, concepts and/or models
• 3.3 Critically evaluate supply chain interrelationships with other functional areas of a hospitality organisation, making recommendations for improvements

LO4: Recommend improvements to a supply chain strategy for a hospitality organisation.

• 4.1 Evaluate a supply chain strategy within a hospitality organisation and present proposals for improvement.
• 4.2 Critically evaluate a supply chain strategy within a hospitality organisation and present proposals for its improvement.
• 4.3 Justify and recommend improvements of a supply chain strategy for a hospitality organisation based on critical evaluation.

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