Hansen Restaurant Case study Table of Contents TOC \o "1-3" \h \z \u Executive Summary PAGEREF _Toc509735286 \h 1Environmental and Root Cause Analysis PAGEREF _Toc509735287 \h 2Issue Identification PAGEREF _Toc509735288 \h 3Alternatives and Options PAGEREF _Toc509735289 \h 3Implementation PAGEREF _Toc509735290 \h 6Monitoring and Control PAGEREF _Toc509735291 \h 6Works Cited PAGEREF _Toc509735292 \h 7 Executive SummaryHansen’s Hideaway is a family business based in Jasper that has been in operation since 1952. The business has a big client base from vacationers who frequented the area for a variety of activities in both the winter and summer. Wildlife and nature was available year round and contributed to bringing people to the area as potential patrons to the restaurant. Currently the restaurant is managed by Dean Hansen and Kathryn McGarry who inherited the business from the family from the year 2015. After taking it over the two brought in some changes in terms is a chef. Having a codified recipe for dinner and beef in particular will help her manage the ingredients effectively thereby reducing wastage. Most importantly using a recipe will make it possible for Kathryn to know the amount of cost incurred in preparing beef. From there she can price the beef to achieve certain margins. Another control can be applied on inventory management. Kathryn could create an inventory of thee beef purchased and be in a better position of creating purchase orders in such a way that she maintains a minimum level of beef a highly perishable stock thus freeing up capital. Finally Kathryn should closely monitor the budget to ensure that her endeavours are profitable top the business. Works CitedSupply Chain Management Association. Hansen Restaurant. Supply Chain Management Association nd Supply Chain Management Association. Mini-Case and Case Study Presentation Overview for all Modules. Supply Chain Management Association 2015 [...]
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