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    BUSINESS RESOURCES ASSIGNMENT HELP

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    BUSINESS RESOURCES ASSIGNMENT HELP


    COORDINATE BUSINESS RESOURCES

     
    Assessment Task 2 - Acquire and allocate resources in a business area
    1.1. Identification of the resource or service purchase recommended in the business area
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    1.2. Identification of the suppliers (at least 2)
     
     
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    1.3. Summarized points on the Golden Institute procedures for:
    Getting quotes and using purchase orders when ordering resources
    This is being taken into consideration when there is a need to purchase the kitchen related products and the quote regarding the products is required. In the student kitchen, the Request for Quotation takes part in sending the list of required products in the kitchen to the various suppliers of the kitchen (Boughton et al., 2017). Once the supplier gives the response to the request processed by the student kitchen, it is then up to the managerial head of the kitchen to accept the offer and make a purchase of those resources or just reject the offer and look for more convenient quotation from other suppliers.
     
    Authorization procedures and people (job title)
    The authorization of sending the quotation requests is done by the kitchen staff members who are responsible for creating Quotation request to the suppliers from whom the products are desired to be purchased. This is usually sent via electronic mail. After the supplier responds to the mail with the quotation, the members decide whether to buy from that particular supplier or look for the different supplier (Boughton et al., 2017). In order to put up a competition, the Purchase Tender is being set, where the request of the quotation is being sent to list of the different suppliers, which gives the members the opportunity to choose the best one and convenient offer. 
    The process in which equipment and supplies usage is monitored and recorded
    The energy consumption of the kitchen is being recorded regularly, and reduction targets are also been set. The electricity, water as well as gas consumption of the kitchen is metered individually in order to measure the usage as well as improvements required over time. The individual meters are installed for the appliances, which consume a large amount of power. Then the comparison is made on the kitchen operating costs and consumption on weekly basis. This helps in the assessing of the amount of energy which is being utilized and which can be stored. The sudden rise in the utilization of energy poses a threat, which shows that the particular equipment requires maintenance. 

    Reordering - inventory checks for minimum and maximum stock levels
    The reordering of the products is done by checking the inventory level. The management needs to check and decide the maximum stock level as well as minimum stock level as well as the supplies, which are required to be located in a warehouse or godowns. The management must check the re-order levels of optimization (Yang et al., 2017). The re-ordering duration of time needs to be processed accurately so that the adjustment of the maximum stock level as well as the minimum stock level is done over the time period of about 3 to 4 weeks in order to achieve the appropriate level. 
     
    Receiving and checking orders quality and quantity
    The orders according to the list of the products required by the kitchen resource management need to be checked by the management staffs of the kitchen. It is the responsibility of the staffs to check if the allotted suppliers (Boughton et al., 2017) are providing the products within time. The quality of the products that are received needs to be ensured as well.
     
    1.4. The suggestion of simple improvements to two (2) of the above organisation procedures:
    Identifying resources suppliers and obtaining quotations
    In order to put up a competition, the Purchase Tender is being set, where the request of the quotation is being sent to list of the different suppliers, which gives the members the opportunity to choose the best one and convenient offer.
    Using inventory checks for minimum and maximum stock levels before reordering
    The re-ordering duration of time needs to be processed accurately so that the adjustment of the maximum stock level as well as the minimum stock level is done over the time period of about 3 to 4 weeks in order to achieve the appropriate level.