INDIVIDUAL ASSIGNMENT FIN202

FULL NAME: Ung Dinh Quoc Huy

ID NUMBER: HS181020
TEACHER: HUYENNT206
Group2

Table of contents
IV. Bill of materials and variable costs
1. Bill of materials
2. Procedure
3. Variable costs
4. Criteria for suppliers
5. Conclusion
 1. Bill of materials
a. BOM for Translation Pool Table Rental by the Hour
- Pool table
o Number quantity : 1
o Code Brand : BBA001
o Supplier : House product export pool table
o Description : Standard billiard table

- Billiard Sticks
o Number Quantity : 2 ( each table )
o Code Brand : GBA001
o Supplier : House product export billiard sticks
o Description : Standard billiard stick

- Billiards
o Number Quantity : 16 (1 set )
o Code Brand : BIA001
o Supplier : House product billiard ball
o Description : Standard billiard set
o Extra to sue other ( chalk , table cloth , etc. )

- Number Quantity : 1 set

o Code Brand : PPK001
o Supplier : House product export extra billiards event
o Description : Set extra standard billiards

b. BOM for items drink

 Water mineral
o Number Quantity : 1 bottle (500ml)
o Code Brand : NK001
o Supplier : Supermarket Manh Quan / Ohio
o Description : Water mineral bottled

 Water sweet
 o Number Quantity : 1 can (330ml)
o Code Brand : NN001
o Supplier : Supermarket Manh Quan / Ohio
o Description : Water sweet Soda
o BOM for Snacks

c. BOM for thing eat

 Shrimp noodles with 2 eggs
o Egg chicken :
 Number Quantity : 2 fruits
 Code Brand : TG001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Eggs fresh chicken
 Shrimp noodles chain
o noodles :
 Number Quantity : 1 pack
 Code Brand : MT002
 Supplier : Supermarket Manh Quan / Ohio
 Description : Instant noodles
o Vegetables and spices :
 Number Quantity : 1 serving
 Code Brand : RGV001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Fresh vegetables
 Shrimp noodles chain
o Noodles :
 Number Quantity : 1 pack
 Code Brand : MT002
 Supplier : Supermarket Manh Quan / Ohio
 Description : Instant noodles
o Contact Chain :
 Number quantity : 3 female
 Code Brand : XS001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Contact chain close package
o Vegetables and spices :
  Number Quantity : 1 serving
 Code Brand : RGV001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Fresh vegetables

 Noodle fry cow

o Noodles :
 Number Quantity : 1 pack
 Code Brand : MT003
 Supplier : Supermarket Manh Quan / Ohio
 Description : Instant noodles
o Meat cow :
 Number Quantity : 100 grams
 Code Brand : TB001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Meat fresh beef
o Vegetables and spices :
 Number Quantity : 1 serving
 Code Brand : RGV001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Fresh vegetables

 Noodle mix
o Noodles :
 Number Quantity : 1 pack
 Code Brand : MT004
 Supplier : Supermarket Manh Quan / Ohio
 Description : Instant noodles
o Spice mix :
 Number Quantity : 1 pack
 Code Brand : GV001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Spice mix Noodle
o Vegetables and spices :
 Number Quantity : 1 serving
  Code Brand : RGV001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Fresh vegetables

 Mixed shrimp noodles

o Noodles :
 Number Quantity : 1 pack
 Code Brand : MT005
 Supplier : Supermarket Manh Quan / Ohio
 Description : Instant noodles
o Meat cow :
 Number Quantity : 50 grams
 Code Brand : TB002
 Supplier : Supermarket Manh Quan / Ohio
 Description : Meat fresh beef
o Contact Chain :
 Number Quantity : 1 piece
 Code Brand : XS002
 Supplier : Supermarket Manh Quan / Ohio
 Description : Contact chain close package
o Egg chicken :
 Number Quantity : 1 chicken egg
 Code Brand : TG002
 Supplier : Supermarket Manh Quan / Ohio
 Description : Eggs fresh chicken
o Vegetables and spices :
 Number Quantity : 1 serving
 Code Brand : RGV001
 Supplier : Supermarket Manh Quan / Ohio
 Description : Fresh vegetables

2. Procedure
a. Import thing drink and raw materials
- Step 1: Make a Goods Import Plan
+ Inventory count: Determine the amount of goods remaining in the warehouse.
 + Demand forecast: Estimate future beverage demand based on previous sales.
+ Determine the amount of goods to import: Based on current inventory and demand
forecast.
- Step 2: Contact Supplier
+ Choose a supplier: Manh Quan and Ohio are the two main suppliers.
+ Order contact: Send the order to the supplier, including details about type, quantity,
and desired delivery time.
- Step 3: Order Confirmation
+ Confirmation from supplier: Supplier confirms order, delivery time and price.
+ Final confirmation: Check and reconfirm the order to ensure accuracy.
- Step 4: Receive Goods
+ Check goods: When receiving goods, check the quantity and quality of the
products compared to the order.
+ Warehouse entry: Record goods into the warehouse system and store them
properly.
- Step 5: Payment

+ Confirm invoice: Check the invoice from the supplier to ensure there are no errors.

+ Payment: Make payments to suppliers according to agreed terms

b. Food processing

- Step 1: Prepare Ingredients

+ Check inventory: Determine the ingredients needed for cooking (shrimp noodles, eggs,
sausages, beef, spices).

+ Importing ingredients: If there is a shortage of ingredients, follow the same import process
as importing drinks.

+ Raw material storage: Store raw materials in appropriate conditions to ensure quality.
- Step 2: Prepare to Cook

+ Prepare the kitchen: Make sure cooking utensils and equipment are ready and clean.

+ Prepare ingredients: Wash, cut, and prepare ingredients according to each specific dish.
-Step 3 : Cook

-Step 4: Step 4: Present and Serve

+ Food presentation: Make sure the food is presented beautifully.

+ Service: Deliver dishes to customers' tables quickly and professionally.

- Step 5: Clean and Check
+ Clean utensils: Wash cooking utensils and equipment.

+ Check inventory: Update ingredient inventory status after cooking.

+ Quality assessment: Check the quality of served dishes and listen to feedback from
customers to improve service.
3. Variable costs

a. Salary configuration facility

The project has a total of 10 employees to operate the project. Employee salaries are paid
according to the average salary of the market in which the project is operating. At the same
time, there are always salary increase and incentive mechanisms for employees depending
on each business scenario proposed by the group.
 a. Other Variable costs. costs
- Optimistic Scenario
- Most likey Scenario
- Pessimistic Scenario
 4. Criteria for suppliers
- Food quality and safety

+ Quality standards: Raw materials must meet quality and food safety standards. Have a
food safety certificate if necessary.

+ Consistency: Raw material quality must be consistent and consistent in each delivery.

+ Reputable brand: Choose products from reputable brands in the market.

-Good price

+ Competitive prices: Raw material prices must be reasonable and competitive compared to
the market.

+ Transparency: Pricing must be clear, with no hidden costs.

+ Discount policy: Check to see if the supplier has a discount policy for large orders.

- Reliability and reputation

+ History and reputation: The supplier has a good performance history and is highly rated by
other customers.

+ Customer reviews: Read and refer to other customer reviews about the supplier.

- Ability to provide

+ Ability to meet demand: The supplier has the ability to meet the quantity of raw materials
you need.

+ Delivery time: Materials are delivered on time and without delay.

-Terms of contract

+ Clear terms: The contract must clearly state the terms, rights and obligations of
both parties.
+ Return policy: There is a return policy if the materials do not meet the required
quality.

-Customization and flexibility

+ Customization: Suppliers have the ability to customize orders to your specific needs.

+ Flexibility in ordering: Flexibility in changing the quantity and type of raw materials when
necessary.
- Comply with legal regulations
 + Legal documents: Supplier has all necessary legal documents such as food safety
certificate.

+ Regulatory Compliance: Supplier complies with legal regulations related to food safety and
business.
5. Conclusion
A comprehensive plan for operating billiard table rentals and related food and beverage
services that requires meticulous attention to detail in several key areas. The bill of materials
(BOM) is structured to ensure that all necessary components, from billiard tables and
shadows to many food products and utensils, are sourced from the same manufacturers.
means and are provided by trusted suppliers. The raw material import process and product
execution regime emphasize the importance of maintaining inventory, establishing clear
links with suppliers and ensuring quality control at every stage.

Variable costs, including employee salaries and incentives, are important to the financial
health and performance of the project. Ensuring competition and maintaining workforce
energy is critical to providing high quality services.

Choosing the right supplier is a key factor determining the success of the project. Items
such as food quality and safety, price competitiveness, reliability, delivery capabilities and
legal compliance are all important in maintaining smooth operations. Suppliers must be able
to provide consistently high-quality products, have transparent pricing systems, and be
flexible to meet changing demand.

By following these specific plans and criteria, the project aims to provide a superior
customer experience while maintaining efficiency and costs. A strategic approach to
sourcing, preparation and service ensures that all elements are in harmony and drives the
success of translation desk rentals and accompanying food and beverage.