Strategic Purchase and Procurement: Shenzhen Ju’s Fusion Restaurant Co. Ltd

Strategic Purchase and Procurement
Solutions for the Restaurant Industry in Mainland China- Case Study of
Shenzhen Ju’s Fusion Restaurant Co. Ltd
By 
In partial fulfilment for the degree of Supply Chain and Logistics Management
_________________________
*Corresponding author E-mail: [email protected]
Submitted
Abstract
Purpose – Extensive innovation and strategic diversity of procurement practices in the restaurant pose challenges for Shenzhen Ju’s Fusion Restaurant Co. Ltd. The research investigates the gap within the restaurant procurement tactics based on the company-supplier relationship, SCM process, Just-in-Time (JIT) approach, lean process, e-procurement practices, Total Quality Management (TQM), and Financial Performance to propose responsive recommendations.
Methodology/Design/Approach – The qualitative research focuses on the secondary data and interview from the restaurant's CEO to explore the opportunities for Ju’s Fusion to minimize the present crises in procurement. The data analyzed with the triangulation technique by focusing on the financial information, literature review, and interview.
Findings – The analysis proposed that implementing e-procurement practices with the adoption of the web interface and mobile application will boost the restaurant's effectiveness in reducing operational cost, enhancing work efficiency, and expanding organizational activities.
Research Limitations/Implications – For business practitioners, the study highlighted the critical success factors for procurement advancement in the restaurant industry, which can be explored further with statistical techniques to add more value in operational performance and efficiency to sustain a strong position competitive market.
Originality/Value – for the business professionals, the theoretical research investigates the substantial effect of e-procurement and related factors on attaining a distinctive edge in the restaurant industry by overviewing the environmental effects and competition. Comparison with the Chinese and US retailers broaden the study’s scope in the targeted field.
Keyword – E-procurement, Mobile application, Web interface, Procurement, Supply chain, Restaurant Industry, Ju’s Fusion
Paper type – Descriptive Research Paper
Table of Contents Abstract ii List of Abbreviations. v Acknowledgements. vi Author Declaration. vii Chapter 1 – Introduction. 1 1.1 Project Background. 1 1.2 Company Background - Shenzhen Ju’s Fusion Restaurant 2 1.2.1 Current Methods of Food Buying and Procurement 2 1.2.2 Problem Identification. 3 1.2.3 Possible Outcomes. 4 1.3 Research Aim and Objectives. 5 1.4 Outline of the Dissertation. 5 Chapter 2 - Literature Review.. 7 2.1 Supply Chain Management (SCM) and Evolution. 7 2.2 Procurement in the Hospitality Industry. 8 2.3 E-Procurement and Emphasise on its Significance. 9 2.3.1 Agile and Lean Procurement 10 2.3.2 Just-in-Time (JIT) 11 2.3.3 Improve Financial Position and Innovation. 11 2.3.4 Company-Supplier Relationship. 11 2.3.5 Total Quality Management (TQM) 12 2.4 E-Procurement in the Restaurant Sector 12 2.4.1 Comparing Procurement Practices between the ...