Food Supply Chain in Australia - Example

Title: Students Name: Course: Instructor’s Name: Date: TUTORIAL ACTIVITY 1 The forces that drive the food supply chain in Australia are the demographics, aspirations, technologies, market settings and finally the economic condition(DAFF,2012.pp 7). The forces tend to influence the production of products within the food and wine industry. The reason for this statement is that they tend to dictate the availability of products into the industry. Additionally, they dictate the methods that will be employed in the production of various commodities in the market. Furthermore, the forces tend to influence the type of foods and wines that will be produced. They dictate the various changes in the customer preferences that tend to influence the market needs. Lastly, the alteration of the economic conditions for example inflation tends to alter the prices of the food and wine which will automatically interfere with their production (DAFF, 2012.Pp.8) TUTORIAL ACTIVITY 2 I have skills in the making of delicious food and beverages that I have acquired from my family. The skills and my desire to be my boss are what initiated my decision to venture into business. Additionally, I preferred doing what I love most to do what everyone expects of me making food is a passion that I treasured and was willing to share it with the world. Also, the desire to make a profit is what cemented the imitative of starting my business venture. According to Peter Drucker profitability does hinder the decision-making process when one wants to delve into a business (Drucker, 1974). The reason for the statement is that a business takes time before it begins to generate profit. In the first months of starting a business, the business often makes dismal returns or no returns at all. During this trying times if profitability was the reason why one went into business then they will give up and shut down their businesses. I understand this concept and since the desire that drove me to business was to explore my creativity and express myself through my passion then am certain that I will be able to sustain the business. The aspect of profitability is not at the forefront of my mind, but it is also part of the reasons that drove me into business. I do agree with Peter Drucker that is the profitability aspect can build or destroy a business. A business needs to explore diverse ways through which they can generate revenue in their activities (Drucker, 1974). Since I am venturing into the food industry, I have to ensure that I source out cheap labor and resources. They can easily be transformed into profitable sources of revenue if I decide to sell my products at the current prevailing market prices. Tutorial activity 3 The three examples of a food business that have copied their concept from other businesses include; Lions, Teys Australian, and Bidivest. The companies use the same concepts in their production and supply networks. The businesses have been successful because they copy the concept and adapt it to their organization practices (Walker and Lunderberg, 2008 pp. 70). The adaptability provides them with an opportunity to enhance their operations. Secondly, the business copies the concept and improves on it. The improvement provides them with an opportunity to distinguish themselves from the other companies. Lastly, the employment of strategic marketing and logistics ensures that customers are aware of the products that they offer, and they can access them at any time (Watch the Series, 2016). Tutorial activity 4 The principles of sustainability are integral in the business environment. The term sustainability focuses on the effective utilization of the prevailing resources to ensure that the future generation will also have access to the same resources (Sloan et al., 2012). The first principle ensures that the resources are effectively utilized. The effective utilization of the resources in the business context they include; employees, time, finances, supplies among others enables a business to grow from different frontiers. The other aspect focuses on using favorable chemicals when growing food or proper handling of the business waste. The following ensures that the businesses can deliver quality products to their end customers. Additionally, it reduces unnecessary court cases that the business will have to go through when they violate the above principle. The last aspect borders on the fact that customers are becoming more conscious to the sustainability principles, therefore, a company that does engage in it has a high chance of increasing its profitability index margins. Additionally, investors are drawn to a company that does take part in sustainability projects; this is beneficial to business since it will ensure that they can access funds to achieve their growth objectives (Sloan et al., 2012). Tutorial 5 I believe the food and wine industry should come sustainable. The sustainability concept is beneficial in ensuring that the industry delivers quality products that are within the scope of the regulation agencies present in the country. Additionally, the sustainability aspect will provide a chance of continuity for the business in the industry. The employment of sound business sustainability projects will provide the business with an opportunity to have sufficient resources to exploit in the long term ( Palazzi and Stratcher,2001). Lastly, the food and wine industry play a pivotal role in sustaining the Australian economy and its population. Therefore, the employment of sustainability practices will result in a win-win situation for everyone involved either directly or indirectly. Eco-advantage is a terminology that does ensure that the resources that are exploited on a daily basis are properly utilized to bring immense benefit to the parties involved. The living and non-living things depend on the resources present on the planet. Therefore, the employment of reverse logistics within the supply chain network will ensure that the resources will bring immense benefit in monetary and non-monetary aspects. The internal stakeholders to my restaurant business are my employees and investors while the external stakeholders are the government, suppliers, customers, creditors, and intermediaries. The internal shareholders are directly involved in the running of the business they ensure that the business objectives are met on the demands of the external stakeholders. The external stakeholders are essential in ensuring the continuity of the business they set regulations, they supply the prerequisite products, they provide loans for the business and the most crucial aspect is that they purchase the products. The purchase of the products enables the company to fulfill its liabilities or obligations( Palazzi and Stratcher,2001). Tutorial activity 6 The principle of sustainability refers to the aspect of utilizing the resources in the environment, economy and the society responsibly without compromising the ability of future generation to meet their needs. The principles are centred on 3pillars they are people, planet, and profit (Moscardo et al., 2013,.pp 32). The concept was developed in 1992 at the Rio de Joiner conference. The meeting was held to discuss the way forward concerning environment development. It is commonly referred to as the Earth Summit meeting. The meeting was attended by global leaders and members of the non-governmental organization. The policies derived from the meeting have formed the basis of environmental sustainability research. The research conducted has always been geared towards finding an effective way of conserving our environment ((Moscardo et al., 2013,.Pp 32). The following companies have integrated the sustainability concepts into their developments. They include; Unilever Coca-Cola, Teys Australia, among others. The Unilever Company has employed a program that ensures that the company does participate in tree planting projects every year. Additionally, they provide products that can easily be recycled for use. The Coca-Cola Company has employed the reverse logistics concept that ensures that their bottles are taking back to the factories and re-used in the production of their drinks. The Teys Australian Company has employed a progressive non- pollution policy in their production system that ensures that their waste is cleaned before emission to the environment (Raju, 2015). The businesses that support fair trade in Australia include Oxfam, Bidivest, Lions National food, Siem fashion house among others. The products that they use are coffee, cotton balls, chocolate. In AUD the Australian and New Zealand countries contribute a total of over 1 billion in AUD to the Fairtrade Farmers. I would consider fair trade products because they give everyone on the planet an opportunity to better their lives. The fair-trade better products ensure at least there is an even distribution of profits between the companies and the laborers who work tirelessly to produce the products. Tutorial activity 7 I will choose a partnership. The reason being that the government is less lenient on the laws and regulations required to set it up when compared to a corporation. Secondly one has more finances generated from the people joining the partners when compared to the sole proprietorship. Additionally, it provides an opportunity for the incorporation of diverse skills in the running of the business. Lastly, the food and wine industry is a very fragile market. Therefore, the partnership form of business tends to cushion the members from the content escalation in the industry (Sloan, Legrand and Chen, Joseph, 2012). The dangers of operating the business as a partnership include; sharing of profits between the members, there is an unlimited liability, slow in decision making when compared to the sole proprietorship since all the members have to be involved. Lastly, a wrong decision by one of the partners in the business tends to affect all the members involved. I can register the business under a sole proprietorship and later on incorporate aspects that can transform the business into a corporation. The steps that I will take include; registering the business with the local county government, ensuring that the vehicles are equipped with the necessary equipment to prepare food. Additionally, I have to ensure that the vehicle is hygienic in accordance with the public health regulations. Finally, I need to the employ a driver to drive as I supply the food (Sloan, Legrand and Chen, Joseph, 2012). Tutorial Activity 8 The employment of lean management involves the employment of the just in time aspect where the suppliers supply the products when they are needed. Secondly, I need to employ of effective inbound and outbound logistics in the food industry. The last aspect deals with outsourcing unnecessary activities (Dubdridge,2011). The first step involves educating the employees on ways to employ lean manufacturing in their operations and allowing them to make less important decisions in their operations. The challenges I will face involves; resistance from employees and it's expensive to train the employees in the new ways of employing lean management (Dubdridge,2011). Tutorial Activity 10 The business grants that are available for the wine and business industry include; access group VIC they deal with providing export assistance. Business growth programs provide the industry with funding to expand their businesses. Thirdly, innovative NSW- Collaborative solutions it provides organizations with an opportunity to work together to come up with innovative products (Business.gov.,2016). My business will be suitable for the business growth program. The reason is that this is a small business that is starting out. It, therefore, does qualify to get the business growth program grant that will provide it with an opportunity to expand (Business.gov., 2016). REFERENCES Business.gov. (2016). Grants. [online] Available at: http://http:business.gov.au [Accessed 6 Sep. 2016]. Department of Agriculture Fisheries and Forestry.,(2012, Foodmap; An analysis of the Australian food supply chain, Department of Agriculture Fisheries and Forestry, Canberra.Available at: http://www.doff.gov.au/foodmap[ Accessed: 6 September 2016] Drucker, P.F., 1974. New templates for today's organizations. Harvard University. Graduate school of business administration. Duddridge,M.2011.Hanbook of Lean Manufacturing in the Food Industry. Wiley-Blackwell, Oxford,Uk.Ch 1-3: Ch.9. Fairtrade Australia and New Zealand. http://fairtrade.com.au/ Raju, P. S. (2015). Global Markets. The Wiley-Blackwell Encyclopedia of Consumption and Consumer Studies. Sloan,P., Legrand W. and Chen,Joseph S. (2012). Sustainability in the hospital Industry.Principles of Sustainable Operations. 2ND Edn.London and New York, Routledge.Ch.12 Spencer, T.(2010). What is the purpose of a business? Walker, J.R.& Lundberg,D.e.(2005). The business-From Concept to Operation,3rd edition.John Wiley &Sons Inc: New York.Chapter 6 Watch the Series. (2016). Every thing is a Remix. [online] Available at: http://www.everythingisaremix.info/watch-the-series/ [Accessed 6 Sep. 2016]. Read More