The paper "Executive Chef’ s Perception of the Outsourcing of the Food Supply Chain Activities" is a great example of a marketing research proposal. Outsourcing of services and products, for a long time now, has been a process through which venture reduced on production costs that would have otherwise result in increased spending. Whereas it is imperative to maintain the hotel’ s propensity to increase its productivity, outsourcing remains pivotal in the industry. Evidently, outsourcing presents a lot of advantages given the distributed work functions. In effect, other companies with proven performance records in delivering various services and products are mandated to supply products or provide various services required by a particular venture.
Consequently, outsourcing provides a cheaper, practical and efficient solution to controlling and limiting costs while maximizing profits. As such, this retrospect paper seeks to analyze key factors of outsourcing the influences its effectiveness. Contrariwise it examines the factors that determine the executive chef’ s perception on the outsourcing of the food supply chain activities. In the hotel industry, outsourcing of services and activities occur in various dimensions. The services offered and products required are the major determinants of the strategic measures to be taken by the venture in a bid to control costs.
Where internal production would seemingly incur massive costs, that may project reductions on benefits, then outsourcing proves a reliable option. As such, most hotels have found themselves outsourcing various operations. A notable trend among 5-star hotels and resorts is the outsourcing of the food supply chain activities. As a highly competitive, the hospitality industry – notably the hotel industry- demands for industry entities to strategize on service in order to create and sustain a competitive advantage over its peers.
For most hotels and resorts, one strategic way of achieving these competitive advantages is by specializing in the preparation of palatable and delicious delicacies. In order to prepare this, hotels rely on ingredients and food products supplies from other companies. The products and ingredients types provided determine the meal preparation options presented to the chefs. Therefore, it is imperative to consider their views with regards to various products. Most importantly, the executive chef’ s perceptions of these products and processes involved in acquisition are key. In coming up with these research questions, various considerations were put in place.
To begin with, the ability of the research questions to generate both qualitative and quantitative results through research was scrutinized. It was noted that in examining these perceptions, the question would strategically guide the designing of methodology in obtaining qualitative and quantitative data. Additionally, the question identifies the scope of coverage of the topic as being limited to Dubai 5 star hotels and resorts. As such, conducting the research based on this topic is made easier and more effective, with higher chances of accessing relevant and ready data and information for the research.
Finally, the research question is specific. It clearly articulates and stipulates the topic of the research as centering on the executive chef’ s perceptions on the outsourcing of the food supply chain. As a result, the research questions controls the objectivity and specificity of the study. Therefore the research question is considered appropriate and effective in guiding the processes involved in the research.
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