Read the case study, “Shortage in Stock,” at the end of Chapter 7, and answer the following questions:

1. What immediate measures would you take to resolve the problem?
2. How would you produce the appropriate product as soon as possible?
3. What could you do in the future to always have enough product on hand?

CASE STUDY: Shortage in Stock

It is 9:30 Friday morning at The Pub. Product is scheduled to be delivered at 10:00. Sally specifically ordered an exceptional amount of food for the upcoming weekend because she is projecting it to be a busy holiday weekend. Sally receives a phone call at 10:30 from J&G Groceries, stating that they cannot deliver the product until 10:00 a.m. on Saturday morning. She explains to the driver that it is crucial that she receives the product as soon as possible. He apologizes; however, it is impossible to have delivery made until Saturday morning.By 1:00 p.m., they are beginning to run out of product, including absolute necessities such as steaks, chicken, fish, and produce. The guests are getting frustrated because the staff are beginning to 86 a great deal of product. In addition, if they do not begin production for the p.m. shift soon, they will be in deep trouble.On Friday nights, The Pub does in excess of $12,000 in sales. However, if the problem is not immediately alleviated, the restaurant will lose many guests and a great amount of profits

(Walker 271)

Walker, John R. Introduction to Hospitality Management, 3/e for Ashford University,  3rd Edition. Pearson Learning Solutions. VitalBook file.