Matthew VanSchenkhof, David Baker, Jessica Cox
Journal of Critical Incidents
January 01, 2015
Erin is a catering supervisor and is responsible for requisitioning food for all catering events. She is experiencing consistency problems with the warehouse including late delivery, missing food from deliveries, and the delivery of too much food. Erin’s summer hospitality internship is half over and she is seeking to understand and solve the process issues her operation has with ordering and receiving the food in a timely manner. She is using this issue to complete an assignment required for her internship. The focus of this critical incident is on the processes involved with inventory management and how it impacts the foodservice operation.