“It’s Ocean Perch. Take it back,” said Samuel Ludwig, the Stadium Club’s executive chef tothe man making a food delivery at the kitchen’s receiving dock.  “I’ll just have to see if I can get what Ineed from another supplier before tonight!”“O.K.,” said the deliveryman, “Whatever you say.  I’ll take it back.”  With that, the driver for National Foodsremoved the top box from a stack of boxes he had unloaded, and placed therejected box back on his truck.As David Berger, the Inn’s food and beverage director,approached the executive chef, he could see that Samuel was upset, “What’s theproblem, Samuel?” asked David, “The problem,” replied Samuel, “is NationalFoods and no Lake Perch.”“What do you mean?” asked David. “Well,” said Samuel.  “Today is Friday, and you know how popularour ‘Friday Fish Fry’ special has been.” “Yes,” replied David. “It’s goinggreat.”  David knew that Samuel haddeveloped an “All You Can Eat” Friday Night Fish Dinner special that was verypopular with the area’s residents.  Ithad been promoted highly and Lake Perch fillets were the featured item.  The hotel’s supplier of the perch, as well asmany other meat and seafood items, was National Foods.“National Foods claims they are out of Lake Perch.  I’ve got to get on the telephone and findsome.  I’m not sure what we will have topay for it,” said Samuel as he hurried away, “But dinner starts in four hours.”David went to his telephone also.  He called Toshia Lawrence, his salesrepresentative at National Foods. “Toshia,” began David, “You can’t be out of Lake Perch!  We have over 200 people coming to dinnertonight, and at least half of them will want our Fried Fish Special!” “I’m sorry David,” replied Toshia, “But It’s like I toldSamuel when we first bid on your purchase specification, and he placed theorder with us.  Lake Perch is a toughone.  Its availability depends on thecatch, and that varies weekly.  That’s’also why the cost varies so much from week to week.  Remember, Samuel said he wanted fresh, notfrozen fillets, and trust me, if I have them, I can ship them to you.  If I don’t….well, all I can do is try to makethe best substitution possible.  But Iknow Samuel doesn’t like it!”David again considered his menu.  Samuel was simply trying to maintain thequality standards established for the Fish Fry Special.  He knew that this particular menu item wasextremely popular, but he could not help feeling that it had been selectedimproperly.  The fresh Perch fillets werevery tasty, but the volatility of their supply and cost had caused problemsbefore.  He wondered if there were otherseafood items that that could be just as popular, but which could be procuredat a more consistent cost and without the supply problems they were currentlyexperiencing.  He decided right then toexplore his alternatives.“Toshia,” said David, “You know the seafood market, and thetastes of our local clientele.  What itemwould you recommend if we were considering a permanent replacement for the LakePerch?”Case Study Questions below-1. When the Friday Night Fish special was initiallyplanned, what roles should Samuel and the Stadium Club’s food and beveragedirector have had in the decision to select the type of fish to be used?2. What are the “pros and cons” of using frozenperch for tonight’s production if it can be purchased within the next severalhours?3. How should the decision about whether to changethe type of fish used for the fish fry be made? Assume the type of fish will be changed. What, if any, tactics should David, Samuel and/or others implement toinform the public including regular guests?Menu Case Study