TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 4 - Feinstein, Stefanelli

Chapter 4 - Forces affecting the distribution systems. In this chapter, you should be able to: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution. | Forces Affecting the Distribution Systems 4 New YOU SHOULD BE ABLE TO: Identify and differentiate the economic and political forces that affect the channel of distribution. Describe the role of ethics in the channel of distribution. Explain the legal restrictions that affect the channel of distribution. Provide examples of technological advances that are impacting the ways in which products are distributed. FORCES AFFECTING THE DISTRIBUTION CHANNEL ECONOMIC FORCE Supply and demand Basic commodities are typically acquired through a bidding procedure Co-op farmers Established market prices Perceived value Perceived quality + perceived services / EP cost ECONOMIC FORCE (CONT.) What is the difference between AP price and EP cost? Monopolistic competition POLITICAL FORCE Lobbyists –The NRA Primary sources have the most influence Typically used to influence produce availability, prices, and channel member behavior ETHICAL FORCE Define ethical behavior What is ethical? Codes of ethical

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Ordering procedures
• Distribution systems
• Supplier channels
• Hospitality operations
• Technology applications in purchasing
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical ordering procedures
• Typical receiving procedures
• Storage management procedures
• Processed produce
• Dairy products
• Nonfood expense items