This case study exercise highlights the importance of food supplier selection and forecasting to minimize food cost and maximize profit for a hotel restaurant. The importance of data analytics in supplier selection is emphasized. The case exercise provides students with a more comprehensive understanding of spoilage and the calculation of food cost percentage, which should save the hotel restaurant under study significant dollars, help the environment, and strengthen the operation. The events described in this case are based on real world experiences.

This research uses a data driven problem-solving approach to accurately forecast food requirements and minimize spoilage.

Because of its focus on restaurant operations, the case exercise is appropriate for senior-level undergraduate courses or graduate courses in Operations Management, Restaurant Food and Beverage Management, Hotel Management, and Data Analytics.