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             The foodservice operation that has been chosen is the Hard Rock Café, at Yonge Street and Dundas Square. This restaurant is in the heart of downtown Toronto, located right across from the Eaton Center, the hub of Toronto's shopping location. The Hard Rock Café has over 100 locations worldwide and boasts an impeccable reputation for food, souvenirs, and a rock and roll atmosphere. The volume of tourists and clients dining at the Hard Rock is insurmountable, being at almost full capacity from the time it opens its doors at 11am to the time it closes at night. This creates a prime location for this report as purchasing and distribution practices must remain efficient, productive, and on time in order to ensure the success of the restaurant.
             This submission includes general information regarding the purchase and distribution systems used in Canada with regards to meat products. Some issues covered include: means by which products are distributed; channels of distribution; laws and regulations governing purchase decisions; and current trends affecting pricing of meat products in Canada. The second part, to be submitted at the end of November, will include more specific details concerning policies, procedures, duties, and organizational structure specific to the Hard Rock Café. It will also include interview results from the General Manager of Culinary, Rob Pearce at the Hard Rock. Due to the limited time availability from Mr. Pearce in recent weeks, an interview will not be conducted until the October 30th. During this interview, Mr. Pearce will provide information specifically relating to purchasing practices for meat at the Hard Rock Café. All members will be present at the interview to gain knowledge. Following the interview, the results will be divided into five sections so each group member can specialize on a specific topic. .
             2.0 How Good? How Much Waste? Tell Me The Price!.


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