UNIVERSITY OF ECONOMICS – DA NANG UNIVERSITYDEPARTMENT OF BUSINESS ADMINISTRATION --- ---SUPPLY CHAIN PROJECT SUPPLY CHAIN AND FOOD PURCHASING PROCESS OF PURCHASING DEPARTMENT AT PRE
Company information
History of formation and development
Premier Village Danang Resort officially operated on June 10, 2015.
After 7 years since its official operation, Premier Village Resort has really achieved a lot of success and is growing more and more It can be seen that the name of this resort is at the top of the most luxurious 5-star resorts in Da Nang today.
Core values
“Quality”, “Class”, “Difference” are the core values that Sun Group has put on top throughout the journey of formation and development.
Directly managed by Accor (the third largest resort business group in the world), PVDR's organizational structure is created according to Accor's template and general rules.
Figure 2 Organization chart at Premier Village Danang Resort (Source:
Premier Village Danang Human Resources Department)
The General Manager who is fully responsible for all aspects related to the development and growth of a Resort has the following powers and duties:
- Directly develop and design programs, plans, and business strategies periodically over time for the Resort (Week/month/quarter/year).
- Take full responsibility for the resort's profit and loss issues, marketing and advertising strategies, business, and budget management of the Resort.
- Supervising, managing and tracking all activities and working results of departments and divisions, in order to ensure the smooth operation of the Resort.
- Receive and closely follow the business situation of the Resort.
- Develop standards for service quality provided Design specific programs to train, guide and improve the service quality of the Resort.
The Accounting department ensures the Resort’s financial stability by controlling fluctuations, assisting the board of directors with cost optimization, risk management, and strategic planning Its core responsibilities include invoicing customers, tracking and consolidating accounts receivable, reconciling accounts, and processing accounts payable, as well as consolidating multiple jointly owned units and overseeing budgeting The team produces periodic financial statements and conducts financial analysis to provide actionable insights It also supports capital sourcing and monitors revenue and expenditure to sustain financial health By delivering accurate reporting and timely analysis, the Accounting department helps Resort managers understand business activity and make informed adjustments.
The Resort's procurement function is housed within the Accounting department, which handles sourcing, purchasing, and ensuring all items for the Resort are obtained at the best price and quality The procurement department's duties include supplier selection, price negotiations, issuing purchase orders, and managing vendor relationships to support smooth operations, cost control, and high standards across the property's purchases.
- Search for potential supplier information
- Manage project orders, export POs to suppliers and store them on the system
- Quality control of incoming goods
- Handle accounting documents and procedures related to each order, communicate with accounting department to complete payment procedures.
Administration - Human Resources Department is responsible for acquiring, deploying, training, and developing the Resort's human resources, ensuring a capable and motivated workforce It also helps create a fair, objective internal system that promotes transparency and openness in organizational communication The HR department acts as a progressive voice within the overall system and strives to foster competitiveness between other departments and employees within the department, aligning people strategies with the Resort’s goals.
5 The business field of the enterprise Currently, PVDR's business activities include:
- Additional services such as: spa, gym, conference organization, outdoor wedding party, taxi call for guests,
Figure 3 Inside a PVDR resort villa
This is the most basic activity of the resort that dominates other activities in the Resort, accounting for the largest proportion of PVDR's total revenue.
Our resort, designed and built in a modern, luxurious style with panoramic views of My Khe Beach, has attracted both domestic and international guests Alongside top-tier facilities, PVDR's staff are well-trained and bring a cheerful, comfortable working spirit that consistently delivers an excellent guest experience The staff's slogan "Hello!"—greeting guests at every engagement—leaves a lasting impression and is frequently highlighted in reviews on social media.
Dining is an indispensable part of the PVD resort experience, with the catering business contributing a substantial share of total revenue and ranking second after travel services To ensure the catering segment thrives, PVDR maintains a team of top-rated chefs whose skills are consistently praised by guests who enjoy the resort’s dining offerings.
Restaurant and Bar system of the Resort:
Ca Chuon Co Seafood Restaurant offers a modern, comfortable dining space with an open view overlooking the sea The menu specializes in fresh seafood, with ingredients sourced daily to guarantee absolute quality The restaurant also provides private dining experiences and can cater private meals or organize events and parties.
Figure 4 Ca Chuon Co Restaurant
Lemon Grass Restaurant at Premier Village Danang Resort is a go-to destination for lovers of Vietnamese, Asian, and exotic Western cuisine, offering everything from traditional dishes to international premium creations The flavors are delicious and expertly crafted by the resort’s top chefs, delivering a refined dining experience With both indoor and poolside seating options, Lemon Grass provides flexible, high-quality dining in a beautiful setting.
Nautica Beach Club: In the chain of resort restaurants at Premier Village
Da Nang's Nautica Beach Club is the go-to destination for guests who crave the taste of the sea, offering a unique seaside dining experience with stunning ocean views The menu shines with standout items like special sandwiches, crispy chicken wings, and burgers made with chicken or beef, complemented by fresh seafood favorites The Nautica Bar features a range of Thermal Cocktails, delivering inventive flavors to refresh visitors This beach club promises an unforgettable, refreshing experience for every guest.
Expanding the resort’s ancillary services is a strategic driver of revenue and profit, increasing guest spend while leveraging existing assets This approach extends the length of stay by offering convenient, high-value add-ons and experiences that boost overall customer satisfaction As a result, the resort gains greater prestige and a stronger competitive position, supporting sustainable profitability and a standout brand.
On the resort premises, there are San Spa, Kids Club, Gym room and additional services such as: laundry, calling taxis for guests, organizing conferences,outdoor wedding parties,
Figure 7 Another service at PVDR
Resort customers are divided into 2 groups:
Resort visitors: Most of the Resort's customers will be resort visitors, they will use the services and facilities available at the Resort.
Investors: This is a group of people who have a great need for large profits in business, they learn the potential to invest and bring high profits for resort business.
Returning to operation after the first epidemic in 2022, the second quarter of
In 2022, the company achieved total revenue of VND 50 billion, a 5% increase from 2021 This growth was driven by contributions across all departments, with Marketing and F&B leading the performance.
8 Giới thiệu về vị trí kiến tập và nhiệm vụ của TTS mua sắm
The business field of the enterprise
- Additional services such as: spa, gym, conference organization, outdoor wedding party, taxi call for guests,
Figure 3 Inside a PVDR resort villa
This is the most basic activity of the resort that dominates other activities in the Resort, accounting for the largest proportion of PVDR's total revenue.
Designed and built in a modern, luxurious style, the resort overlooks My Khe Beach, attracting both domestic and international guests with premier facilities and stunning sea views PVDR’s staff are well-trained and bring a cheerful, comfortable energy to every interaction, ensuring guests have an outstanding stay The signature slogan “Hello!” accompanies each encounter, leaving a lasting impression on guests and earning high praise in social media reviews With superior facilities, a prime location, and devoted service, the resort stands out as a top choice for travelers seeking a refined and memorable experience.
Beyond the resort itself, dining is a cornerstone of PVDR’s business, with the catering division contributing a significant share of total revenue and ranking second only to travel services To ensure the catering business can thrive and grow, PVDR has assembled a team of top-tier chefs whose culinary skills are highly rated and consistently praised by guests who use the resort's food service.
Restaurant and Bar system of the Resort:
Ca Chuon Co Seafood Restaurant features a modern, comfortable dining space with an open sea view and a menu focused on fresh seafood Ingredients are sourced the same day to ensure top quality, and the restaurant offers private dining and catering services for private meals and events, making it easy to host gatherings with exceptional seafood.
Figure 4 Ca Chuon Co Restaurant
Lemon Grass Restaurant is a premier spot for connoisseurs of Vietnamese, Asian, and exotic Western cuisine, with a menu that spans traditional favorites to international premium dishes Each dish delivers rich, delicious flavors crafted by the renowned chefs at Premier Village Danang Resort Guests can enjoy a choice of dining settings, with both indoor tables and poolside seating to suit their mood and occasion.
Nautica Beach Club: In the chain of resort restaurants at Premier Village
Danang's Nautica Beach Club is a premier destination for guests who crave the taste of the sea, delivering a unique dining experience with stunning ocean views Highlights on the Nautica Beach menu include special sandwiches, chicken wings, and burgers with chicken or beef, all crafted to complement the coastal setting The Nautica Bar features a variety of Thermal Cocktails, offering refreshing options for every palate This seaside venue promises visitors an unforgettable sense of refreshment and a memorable beach dining experience.
Expanding the resort’s ancillary services is a strategic driver of revenue growth and profitability By delivering a broader array of offerings, the resort can boost guest spend, lengthen stays, and raise overall customer satisfaction, while simultaneously enhancing the resort’s prestige and market position.
On the resort premises, there are San Spa, Kids Club, Gym room and additional services such as: laundry, calling taxis for guests, organizing conferences,outdoor wedding parties,
Figure 7 Another service at PVDR
Customers
Resort customers are divided into 2 groups:
Resort visitors: Most of the Resort's customers will be resort visitors, they will use the services and facilities available at the Resort.
Investors: This is a group of people who have a great need for large profits in business, they learn the potential to invest and bring high profits for resort business.
Profit and Loss Statement
Returning to operation after the first epidemic in 2022, the second quarter of
In 2022, total revenue reached VND 50 billion, up 5% year-over-year from 2021 This growth was driven by expansion across all departments, with Marketing and the Food & Beverage (F&B) teams leading the momentum.
Giới thiệu về vị trí kiến tập và nhiệm vụ của TTS mua sắm
Internship period: From July 11, 2022 to September 11, 2022.
Supervisor: Van Phu Phung (Mr Phung).
Support finding new sources of goods and suppliers.
Support to deploy purchasing according to plan to ensure adequate and timely supply of goods.
Check the quality of delivered goods and report to the supplier in case of unsatisfactory goods.
Support to collect and store fully, accurately and scientifically all records and documents related to the purchasing process of the purchasing department.
Support to gather documents and documents for approval, delivery and receipt of documents between departments, divisions in the company and units in the Group.
Support other tasks as assigned by supervisor.
Overview of ST25 rice supply chain at Premier Village Danang
Components of the PVDR supply chain
ST25 rice, also known as Soc Trang fragrant rice, reflects 20 years of research led by engineer Ho Quang Cua The latest generation in the famous fragrant rice line, ST25 is celebrated for its aroma, texture, and cooking quality, earning it a place among premium rice varieties.
ST25 Rice Factory with rice production process with advanced and modern European technology produces beautiful, clean and high-quality rice grains.
From seed selection to planting, we follow strict organic production principles to deliver clean, safe, high-quality seeds The standard ST25 rice production process includes drying, shelling, preserving, and packaging, ensuring quality at every stage from harvest to market.
Viet Hai Private Enterprise serves as a distribution intermediary in the ST25 rice supply chain, coordinating the movement of ST25 rice from producers to markets and on to customers, including Premier Village Danang Resort By managing sourcing, logistics, and delivery, the company ensures timely, reliable access to ST25 rice for retailers and consumers.
Viet Hai is a wholesale supplier specializing in buying and selling Asian and European spices (prepackaged foods) for restaurants and hotels The business is located at 261 Tran Phu, Phuoc Ninh Ward, Hai Chau District, Da Nang City, Vietnam.
Figure 9 Delivery transport of Viet Hai Private Enterprise
1.3 Thang Long Goods Supply Company Limited - Da Nang Branch
Thang Long Commodity Supply Company Limited (TLS) is a member of Sun Group's Supply Block (SSC) For food orders and decentralized shopping orders of VND 5 million or more (VAT excluded), PVDR will send purchase orders (POs) to TLS, and TLS will place orders with suppliers on PVDR's behalf Once approved, the orders will be sent to the suppliers for preparation and scheduled delivery.
Hình 10 PO and bill of Viet Hai Private Enterprise
PVDR sits at the end point of the supply chain, turning input products into dishes to serve its customers It prioritizes reputable suppliers and is known for its best-in-class service and high-quality products Incoming goods are carefully checked for packaging, quality, and moisture to ensure the rice maintains consistent quality.
After being delivered to PVDR's receiving area, Mr Hoai (Storekeeper) will sign the delivery note and transfer the rice goods to the Food Dry Inventory.
Figure 11 Picture of ST25 rice at Receiving hall
ST25 Rice's main customers are resort tourists who rely on PVDR's food services, where dishes prepared with ST25 Rice are featured The finished ST25 Rice products include a variety of dishes, such as Yangzhou fried rice, curry rice, and white rice served with other dishes.
The movement of flows
Figure 12 The movement of material flow
Movement from supplier (Viet Hai Private Enterprise) to Premier VillageDanang:
During the procurement process, the procurement department creates a Purchasing Order (P/O) and submits it to TLS for approval; once approved, the P/O is issued to the Viet Hai supplier, who completes all items on the list, and after Viet Hai fulfills the order, the P/O is forwarded to PVDR according to the delivery date recorded in the P/O.
However, for defective products (perforated packaging, improperly packed, moldy rice, etc.), PVDR will not accept the item and return it to the supplier to be exchanged as required.
Downstream from Premier Village Danang to customers:
Upon receipt and verification that the rice meets the desired quality standards, ST25 rice is designated as a specialized ingredient for tourist dining and is sent to the F&B Ca Chuon department, where chefs prepare it into dishes for catering services that serve the resort's guests.
Figure 13 The movement of information flow
Information flow is a two-way process that typically begins with customers For example, customers may place advance food orders for an outdoor wedding, and this input becomes the basis for determining demand by the service providers The participating stakeholders then exchange specific information—order details, dates, quantities, preferences, and constraints—to coordinate fulfillment and ensure smooth delivery.
Khách hàng ↔ Premier Village Đà Nẵng: - Information about the price of resort packages and services provided by PVDR
- Information about the need to use services
Information is exchanged via: Email, PVDR switchboard phone, social networking sites Facebook, Instagram.
Premier Village Đà Nẵng ↔ Công ty - Information about P/O and suppliers
TNHH Cung ứng hàng hóa Thăng Long - Information about quotations, debts
Information is exchanged via: Email, phone.
Premier Village Danang Resort ↔ Viet - Information about the price list
- Information on P/O (Item name, quantity, unit price, delivery location, delivery date, )
The information is exchanged via: Email, Zalo, phone.
Figure 14 The movement of financial flow
Financial flow is the movement of funds from customers to suppliers, representing payments for accommodation services and PVDR usage Customers may settle these charges in cash, by card, or on credit to pay for PVDR services PVDR’s accounting records these receipts, enabling accurate revenue recognition and cash flow tracking across the business.
Phan Thi Thu Ngan – 45K25.1 department will pay for the goods in advance or transfer the payment later or to the supplier.
In-depth research process
Introductions of PVDR resort's domestic food procurement process
PVDR will fulfill the orders:
Orders with invoices (excluding VAT) < 5 million VND
Thang Long will fulfill the orders:
Orders with invoices (VAT not included) 5 million VND
Buy goods with simple and quick installation
At PVD, domestic goods are divided into 2 categories including: non- food goods with invoice value under 5 million VND, food orders and non-food goods with invoice value over 5 million VND .
For items with an invoice value over 5 million and for food orders, the Resort will issue a purchase order to Thang Long Goods Supply Company Limited (TLS), and TLS will act as the purchasing representative on behalf of PVD The remaining items with an invoice value under 5 million will be purchased directly by PVD through suppliers.
Figure 15 The process of buying domestic food at PVDR
Stages in the process of purchasing food items
Food orders must be purchased through Thang Long Goods Supply Company Limited (TLS).
When there is a need for procurement, the departments that require goods prepare purchase requisitions (PRs) and send them to the procurement department These PRs are then submitted to the competent authorities for approval.
The set needs to purchase goods: Perform PR creation on MC (Oracle Hospitality Material Control) software according to each appropriate product code.
The Procurement Department submits Purchase Requisitions (PR) to the competent authorities for approval, and for food items, PRs must be approved by Chef Le Thanh Nam and the head of the Procurement Department, Ms Phuong Loan.
PR after approval: Procurement department transfers to TLS to carry out the procurement.
To avoid incorrect orders and wasted time from wrong deliveries, the purchasing department must clearly confirm all item specifications with suppliers before placing an order, including size, quantity, packaging requirements, and any product-identification notes Clear communication on these details improves order accuracy, speeds up procurement, and supports cost efficiency by reducing returns and delays.
Figure 17 Home screen of Oracle Hospitality Materials Control
Stage 2: Find new supplier and contact for price offers
Following PR approval, Thang Long will assume responsibility from PVDR to solicit quotations and identify suppliers, then deliver a summarized report to PVDR’s procurement team to select the best suppliers The quotation evaluations will compare quality, product parameters, price levels, and estimated delivery times, with additional criteria as needed to ensure optimal sourcing.
Key suppliers regularly serving the resort include Mega MM, Anh Yen, Dat Phu Nguyen, Asia Fine Food, Tu Anh Thu, Hien Lien, Van Long Tuyet, An Nam, Dai Tan Viet, Gia Truong Phuc Da Thanh, Chau Cam Ky, ATLAS, Classic Fine Food, Viet Hai, Hieu Nha, Xuong Huong, Hoai Giang Xanh, Genki, Dac Vinh, Nguyen Uyen Bao, and others These partners provide a wide range of goods for resort operations—premium ingredients, beverages, and specialty foods—ensuring consistent quality, dependable delivery, and competitive pricing for both guest menus and back-of-house procurement.
After TLS provides information about universities and suppliers, the procurement department creates a purchase order (PO) and submits it to the competent authorities for approval Once the PO is approved, it is entered into MC software according to the PO code, ensuring the procurement record aligns with the approval status.
Figure 18 Example of Purchase Order
Stage 3: Make an order (Send PO)
Once the purchase order (PO) is approved, the procurement department forwards the PO directly to the suppliers to initiate the purchase; in the case of food universities, it also shares the PO details with Sungroup's supply department—TLS—for tracking, CC’ing the designated tracking email to ensure visibility.
Procurement management uses data from purchase orders (POs) and the order list to track project orders and update progress when changes occur If a supplier reports insufficient stock—delivering only 50% of the goods by the originally negotiated estimated delivery date—the procurement team adjusts the delivery schedule and arranges for the remaining quantity to be delivered later once the supplier has adequate stock, with compensation terms defined accordingly.
For orders that require an advance under the contract, PVDR will advance funds to suppliers in accordance with the agreed contract terms If universities do not require an advance, skip directly to step 4 of the process.
Stage 4: Receiving and inspection of goods
Upon supplier deliveries to the resort, the procurement department verifies the order quantity and product quality, checks packaging specifications for dry foods, and confirms cold storage temperatures for frozen items A material acceptance criteria document is issued and signed to verify the actual delivery quantity At the receiving hall, a representative from F&B, the canteen, or the ordering department is contacted to inspect the goods, sign off, and transfer them to the food warehouses The complete set of documents must include signatures from the shipper, the consignee, the ordering department, the purchasing manager, and the executive chef.
In case the goods meet the requirements: the consignee and the representative of the purchasing department sign the PO to store and sign the delivery record for the supplier.
In cases of unsatisfactory goods, after inspection if the items are damaged, moldy, packed incorrectly, stored at too high a temperature in the frozen section, fail quality guarantees, or are near expiry (more than two-thirds of the production date has elapsed), the procurement department records the incident, returns the goods to the suppliers, and informs TLS by email.
After goods are received and the purchase order is fully signed, the procurement team works with the Cost Controller to finalize all documents, including the fully signed PO, related party approvals, and invoices The team then forwards the supplier POs and PO receipts to the accounting department to prepare a consolidated monthly report for Thang Long, which is used as the basis for verifying and analyzing payment data at the start of the next month.
PVDR's accounting department will pay debts to Thang Long, then Thang Long will make payments to suppliers based on the payment commitment between Thang Long and SUPPLIERS.
Special case (Debt PO supplier):
During daytime service, when items must be ordered urgently, the kitchen department routes the request to the shopping department to place orders with existing suppliers The purchasing department then contacts the customer to offer urgent delivery, provides a purchase order debt report, and arranges payment to be settled at a later date.
After the goods are delivered, there will be a document that is the supplier's delivery invoice noted as "Debit PO" In order for the kitchen department not to forget the
PO return process: the consignee should take a photo of the invoice together with the returned goods and send it to the kitchen department to prompt payment of the PO The kitchen department reviews the image and the returned items, verifies the PO details, and processes the payment or credit adjustment as applicable After the review is complete, the PO status is updated to reflect the return and a confirmation is issued This workflow ensures accurate documentation, prompt reconciliation, and clear communication between the consignee and the kitchen department.
PO to pay the debt, it will be sent to the supplier Usually the items that need to be urgently will be vegetables, fresh meat and seafood.
Figure 20 Dept PO for Chau Cam Ky supplier
Summary of practical lessons
Reality experience
2.1 Find new supplier and contact for price offers
Finding a quote was the first task assigned by my supervisor, Mr Phung, after I was introduced to the business and the shopping room This assignment helped me familiarize myself with locating suppliers, identifying potential suppliers, and comparing prices according to supplier selection criteria Through evaluating quotes, I learned how to assess options, understand pricing structures, and select the most suitable vendors for procurement.
Figure 21 Price offer from Phong Vu supplier
2.2 Receiving and inspection of goods
Receiving and inspecting goods is straightforward but requires keen observation from the consignee, since this step plays a pivotal role in the purchasing process If errors are detected after delivery, the primary responsibility lies with the consignee Before the goods enter the warehouse, the quantity and quality are carefully verified, the PO is signed, and then the PO and the supplier's purchase invoice are presented to the ordering department representative for signature; the PO must also bear the signatures of the shipper and the resort's consignee representative.
Figure 22 Receiving gas at Nautica Beach Club gas depot
2.3 Import and export Beverage Inventory
Goods such as canned water, beer, glass bottle drinks, 10L Waterman water, and wine are received and stored in the warehouse The exact quantity of each item is entered in the Stock Card's Received column, with the total amount updated accordingly The actual on-hand quantity at the time of entry is reflected in the Balance column, ensuring accurate inventory management and clear stock records.
Whenever an F&B department needs goods, they submit an Issues Request I release items from the warehouse according to the correct item name and requested quantity, and I update the Stock Card to reflect the transaction This process ensures accurate inventory levels, traceable stock movements, and timely fulfillment of department requests in food and beverage operations.
Figure 23 Stock Card at Beverage inventory
2.4 Inventory check at the end of the month
PVDR's inventory check plan is carried out monthly, specifically on the last day of the month Each warehouse is assigned a team comprising interns, cost controllers, and warehousekeepers who collaborate to verify and reconcile inventory levels.
As a student, practicing on the business management system—specifically Materials Control (MC) software—has been a real blessing, because it helps me understand how to operate the system and monitor the performance of each order With guidance from the colleagues in the shop, I gained access to MC software by checking the diary, filling in the notebook, and exporting data for analysis.
PO, view POR, view Transfer.
2.6 Building a good relationship with PVDR personnel
During my internship at PVDR, I have been exposed to many brothers and sisters from different parts of the Resort Especially, after participating in the staff party
During the Heartists Gathering and the store-floor birthday celebrations for colleagues, I witnessed the team's strong work ethic and interacted with many employees, leaving me feeling shaped into a more resilient professional The experience was a practical exercise in communication and networking with new people within a retail environment, turning everyday interactions into meaningful connections and reinforcing a collaborative culture.
Lessons learned
From my hands-on experience as a procurement officer at PVDR, three core lessons stand out for effective procurement and payments: First, meticulous record-keeping is essential because lost documents can prevent TLS from accepting payments; second, when receiving goods, inspect them carefully—if a missing item is discovered but a full delivery is signed for and returned to suppliers, the supplier may not be compensated for damages once the consignee's signature confirms receipt; and third, keep all communications via email, since email provides verifiable proof for any later disputes—for example, if you email the refrigerator’s full specifications but the supplier delivers the wrong model, you can rely on the email to reject the goods and prompt the supplier to recover the wrongly delivered items.
Evaluate the level of completion of the set goals
KT1 Describe the supply chain Meet - Participating in receiving daily for domestic products of expectations items for the Resort at the the Resort reception hall.
– Learn the process of purchasing domestic food items at PVDR.
– Find out the resort's regular shopping list.
– Find out supplier information to
33Phan Thi Thu Ngan – 45K25.1 complete the supply chain.
– Ms Loan (Purchasing Manager) answered about ST25 rice supplier.
KT2 Analyze shopping activities Meet – Learn about the purchasing at Resort expectations process of Sungroup and Premier
– Looking for new sources of goods, contact for a price list and send it to Mr Phung.
KT3 Understand the process of Meet – Visiting food warehouse, bottled importing and exporting expectations water storage, cold storage and goods technical warehouse.
– Support Mr Hoai to arrange the goods in the right position and update the inventory of each item in the warehouse.
– Participating in checking and exporting warehouses with Mr. Hoai.
KN1 Read and understand Meet – Find out the content of purchase documents related to goods expectations orders (PO), value-added invoices, read sales contracts for items of great value.
– Issue a value-added invoice to help Ms Thuy in the Accounting department, fill in the payment code and payment date of the invoice in the Bank Payment
To prepare the July 2022 payment vouchers, systematically verify every payment order, VAT invoice, purchase order (P/O) check, and advance request form, along with delivery receipts and delivery notes, while reviewing supplier price offers and aligning them with the Bank Payment Voucher.
KN2 Proficient in using Meet – Make a contract to repair Buggy
Excel/Word expectations and send it to Mr Phung, update the order progress with an Excel file.
- Manage supplier information on Excel file.
KN3 Proficient in using the Meet – Mr Phung guides the operations
Resort's order management expectations of adding/updating order codes on software the Resort's MC software.
– Recording the import diary (recording the item name, quantity, supplier name, phone number, business address Date and time of receipt of goods)
TĐ1 Build a serious working Meet – Take notes of questions to ask spirit and be willing to the brothers and sisters in the
35 learn and absorb new expectations shopping room. knowledge
– Join the meeting with Ms An – Financial Controller/General Manager and all members of the procurement department to discuss the work plan for August 2022
TĐ2 Internship Guidelines: Interns must comply with the unit’s rules and meet the expected standards for punctuality and attendance When joining the internship, follow the established schedule and arrive on time, and during all company practice sessions maintain professional conduct by always wearing the designated uniform and business nametag.
TĐ3 Build a good relationship Meet – Join the Heartists Gathering with the employee at the expectations event with the entire staff of the company Resort.
1 Website Premier Village Danang Resort - https://premier-village-danang.com/vi/
2 Sungroup internal documents – Purchasing process (Code: SSC-QT01)
Resort businesses are experiencing strong growth, fueled by Da Nang's tourism recovery after a prolonged epidemic As living standards rise, demand for tourism, entertainment, and relaxation continues to grow To meet this demand, procurement activities play a key role in sourcing goods and ensuring uninterrupted service in resorts, thereby meeting guest expectations.
During my internship at Premier Village Danang Resort, a world-class 5-star resort, I gained invaluable experiences, practical skills, and knowledge that went beyond what I learned in university classrooms This opportunity allowed me to apply the knowledge and skills I had learned in real-world settings, bridging theory and practice I am grateful for the enthusiastic support from my internship supervisors, Mr Tran Dinh Long and Mr Phung, as well as the staff in the shopping department and the entire internship unit.
I was able to catch up with work and work pressure in a timely manner.
During my internship, I encountered many surprises and had limited hands-on experience, which may lead to some shortcomings in this article I welcome constructive feedback from store staff and instructors, and I value their suggestions and comments as guidance to help me learn, grow, and continually improve in the future.
This report documents the practical experiences and insights I gained during my internship at Premier Village Danang Resort, reflecting hands-on learning and growth in the field I would like to thank SUNRISE Luxury Villas Co., Ltd and my colleagues for their substantial support throughout my internship, and I am especially grateful to Mr Tran Dinh Long for guiding me to successfully complete the supply chain project report on the topic: "Research on the Supply Chain and Food Purchase Process."
OF THE SHOPPING Department AT PREMIER VILLAGE DA NANG RESORT”.