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Question: Discuss About The Sustainable Operations And Supply Chain Management? Answer: Introduction Procurement can be defined differently depending on the context. In business context procurement may refer to the process in which an organisation follows so that it can be able to buy goods or services mostly through tenders. Here is whereby an organisation gives its demands to external sources then many of the suppliers show their interest on supplying the organisation. The organisation decides on who to give the tender depending on their quality goods or services, relatively low price compared to others and their reliability. It involves preparing of demand list of goods, receipt showing goods delivered to them and finally approving payment. Sustainable procurement refers to the state where the organisation manages to operate while making profit and at the same time minimizing on the chances of causing harm to the environment. Sustainable procurement is also practiced in hospitality. Hospitality refers to treating people friendly as you serve them. You can serve them with foods or drinks. Hospitality industry is very broad though many people think that it only deals with hotels. Actually it aims at satisfying customer needs leaving them happy and allowing them enjoy their leisure time. Procurement function In hospitality industry procurement sector is very important. For example in the case of an hotel, procurement department ensures that the goods or raw materials that are required are purchased and availed in the industry in good time, good quality and will also enable making of profit (Mrnjavac et al, 2017).It also ensures that the hotel is in good condition such that the people will be satisfied at their service (Verma, 2014).It is the work of procurement sector to select the suppliers whom will serve the industry. Limitations of sustainable procurement Some of the limitations of sustainable procurement include the following; Lack top management commitment-the managers fail to organize and coordinate smooth flow of activities like ordering for quality goods on time .Others mismanage the funds to a point of not paying the workers (Hsu et al, 2014). They use industry funds for their own benefit. These causes the organisation collapse. Lack of training and information-an operations can have insufficient trained employees who can handle risks if any (Lynn, 2009). For example, if there are delays in the supply chain, no one to attend to the matter at hand. Sometimes the industry dont have enough funds to cater for the training of its workers. Difficulties with imposing changes-not all people are willing to adapt new changes if imposed in the organisation (Kannan et al, 2013).For example the society had got used to being supplied with beer but this time round the selling commodity is beef. Many who are not yet aware of the change, will come to buy beer from the pub only to find that beef is selling instead. This may bring confusion amongst the community members thus decline in their productivity. Additional costs-when an organisation has already budgeted and started implementation then unplanned task arises it forces them to use more funds which were not planned (Homburg et al, 2013).for example the incoming beef industry has to incur cost in advertising to make people aware that it is no longer a pub but beef industry. They also have to buy some storage equipment like refrigerator for beef is perishable. Corporate social responsibility Corporate social responsibility refers to how an organisation carries on its activities ensuring that economic, social and environmental aspects are taken care of as the shareholders and stake-holders expectations are met. For the smooth running of the beef business, the environment around the business must be conducive, and should favor the operation of the business (Mwangi et al, 2013). The business should meet the demands of the people in that particular environment, and should also be conducive enough to accommodate the survival of potential buyers and sellers, who will plough back profit into the organization. The economy of the country is determined by the ability of companies and organizations of the country or state to meet the demands of the people (Belvedereet al, 2017). When everybody is satisfied, then it becomes easy for the country to have a stable economy, thus easy to support the people in the grassroots. The beef business should also ensure that the stakeholders are respected thus paid at the appropriate time. Promotions should be granted to the qualified stuff, thus discouraging corruption, which may draw the organization back in terms of development. Supply chain management Supply chain is the processes involved in the movement of raw materials from the source to the organisation, for them to be turned into finished goods. It also involves movement of financial goods from the producer to the market or consumer. For this flow of chain to be smooth, some aspects should be considered. First, the supplier of raw materials should provide quality materials-this is to enable quality finished goods so that the consumer can be satisfied and buy more and more. In return the supplier should be paid on time without delays and under the agreed terms, if full payment on delivery or installments (Earls, 2013). This motivates them to supply for a longer period. For the case of beef industry, their raw material is beef cattle. This beef cattle can be found in ranches or individual people bring them to the market place. They then purchase them and take them to slaughter houses and later have meat for sale. The beef industry has to ensure that it has reliable supply of th e meat to avoid shortage or delays when customers are in demand. They should also make payments to the supplier as agreed during the contract to avoid discouraging and demotivating them. The organisation should have improved means of communication so that they can keep in touch with the supplier to stay updated and also communicate to consumers and receive feedback (Pavia, 2007). They have to enquire from the consumers whether the meat is of good quality and if any had any side effects concerning it. Secondly, the organisation should ensure that the finished goods that reach the customer are of standard quality and no fake ones that are released to confuse them. As the manufacturers continue to produce more products, they should ensure that there is no overflow of similar commodities in the market. If so the demand would be low hence low sales or find a way of eliminating their competitor. For example selling their meat at relatively lower prices. Supplier selection For an organisation to run, there must be a reliable source of raw materials. Different organizations use different criteria of choosing their suppliers. Some of them advertise the vacancies for suppliers to apply (Rimmington et al, 2006). They then contact those who qualify for interview. Mostly enquire for samples and their pricing. Here they check the best quality and fair pricing. They then determine the supplier of their choice. They get into contract on the terms of supplying and payment too. In the case of beef industry they can decide to choose some of its workers to be going to the market at particular days or if there is need, to purchase the beef cattle on their own. Others may decide to have a particular supplier who will be bringing them to the industry on agreed terms. Social, environment and economic implications of procurement (The Triple Bottom Line-TBL) Social environment in an organization is the association of workers, and their managerial staff. However, the suppliers should also be social with the potential consumers to facilitate health business. The consumers should be taken care of thus all their demands should be met since they are the target of a business (Lemos et al, 2002). The business should therefore be healthy enough to give back to the society, thus enabling the society to benefit from the existence of the same organization. The triple bottom line acts in a way that the organization reaches a point whereby it can give back to the society. At this stage, it simply means that the organization has grown, and is therefore contributing much to the economy of the country (Perkowsky, 2016). It is therefore possible for the organization to offer job opportunities to the jobless in the society, thus terminating the logic of joblessness in the country or state. On the side of environmental implications, the industry should ens ure that as much as they benefit they should not pollute the environment. First, they should have proper disposal of their waste. They should not dispose their garbage anywhere and anyhow because they liter the surrounding and also cause air pollution. Both workers and consumers find it hard to work in unconducive environment and bad smell (In Nedelea et al, 2016). Secondly they should treat their waste before disposing because if not it can lead to water pollution. When the water is polluted can also lead to waterborne diseases. In a way it affects the economy for one has to use their salaries in seeking medication instead of improving their living standards. The beef industry will require workers so the people around shall get employment. It should practice proper disposal of its waste so that it dont pollute the environment.it will have reduced noise pollution as compared to the pub, because most pubs have discos. References Rimmington, M., Carlton Smith, J., Hawkins, R. (2006). Corporate social responsibility and sustainable food procurement.British Food Journal,108(10), 824-837. doi: 10.1108/00070700610702082 Lemos, A. D. D. C., Giacomucci, A. (2002). Green procurement activities: some environmental indicators and practical actions taken by industry and tourism.International Journal of Environment and Sustainable Development,1(1), 59-72. doi: 10.1504/IJESD.2002.000718 Earls, E. (2013). Shop for a greener deal.Caterer Hotelkeeper,203(4799), 32-34. Pavia, N., Ivanovic, S. (2007). The Procurement process in the hotel industry.Tourism Hospitality Management,13(3), 637-642. Perkowsky, A. (2016). Cutting procurement costs will help bottom line.Hotel Business,25(9), 58. Mwangi, T. D., Kariuki, T. J. (2013). 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