El Momento de Verdad
CEO crisis simulation: manage a foodborne illness crisis at Alimentos Andina del Sur S.A.C. in Peru.
About this simulation
A 90-minute, 4-round basic Express simulation for Spanish vocational training (Formacion Profesional), module 1615 Gestion de un comercio alimentario of the Tecnico en Comercializacion de Productos Alimentarios (Real Decreto 189/2018), also usable in module 1606.
The learner is Irene Valdunciel, a newly qualified fresh-produce supervisor of a fictional neighbourhood food shop in Valladolid, through 2027: one shop of about 180 m2 with a cold room, three refrigerated cabinets and a meat counter, half of its sales fresh.
Four situations set the year's course: a wasteful first Monday, and how the daily order is made (from the weekday's sales and the stock at closing, with a minimum and a maximum) and how the deliveries are received (against the order, probed, never left at the back door); a full display and an uneven week, and how the stock is rotated (first expired, first out) and how three people's hours are set (to the traffic curve); a heatwave, and how products near their date are marked down (a ladder by days to the date, never a use-by date relabelled) and what is done with the surplus (donated under a written agreement); and Christmas, and how it is bought (orders from October) and how the year is recorded (a merma record with its causes).
Two critical errors cap the round: the cold chain broken at the back door and a use-by date relabelled. KPIs: fresh produce sold without merma, controllable operating cost, stock-outs per 1,000 product-days and customer complaints. Lesson: in perishables, merma is the cost that eats most of the margin. Spanish primary, English parity. Fictional shop, company and people; real curriculum and EU and Spanish rules cited.
What participants learn
After the session, participants will be able to:
- Calculate a daily fresh-produce order from the same weekday's sales, the stock counted at closing and the calendar, with a minimum and a maximum per product, and explain why waste and stock-outs are two sides of one order
- Apply cold-chain reception, checking every delivery against the order with a probe and moving chilled goods into the cold room within minutes, never leaving meat and fish at the back door
- Plan display, rotation and staffing for the shop: first-expired-first-out, a display sized to the day's sales and three people's hours matched to the traffic curve
- Justify a markdown ladder by days to the date, a use-by date treated as a safety limit that is never relabelled, and a written agreement to donate safe surplus to a food bank
- Design a Christmas peak plan with orders taken from October, and a waste record by section and cause that drives next year's corrective actions
Prerequisites
- Purchase orders and delivery notes
Who it is for
An introductory simulation that assumes no prior knowledge of the subject, designed for undergraduate courses. It also works in vocational and high-school programmes and in onboarding sessions.
How a session runs
- The instructor creates a session from the Eureka dashboard and invites the participants.
- Participants play 4 rounds. In each one they submit their decisions and the simulation calculates the results. The first round opens with: lunes 18 de enero, 8:15: el pedido diario y la recepción.
- The simulation can be run in English, Español.
- The instructor follows each participant's progress and results from the dashboard, and uses the class results for the debrief.