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Dono Operations Study

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Submitted By sauravd19
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DONO | Operations Management I
Section ABhasker Lahiri (PGP/19/011)Sahil Verma (PGP/19/043)Saurav Das (PGP/19/046)Yash Kumar (PGP/19/059)Yukti Batta (PGP/19/060)IIM Kozhikode | DONO | Operations Management I
Section ABhasker Lahiri (PGP/19/011)Sahil Verma (PGP/19/043)Saurav Das (PGP/19/046)Yash Kumar (PGP/19/059)Yukti Batta (PGP/19/060)IIM Kozhikode |

Acknowledgement
We would like to express our gratitude to the manager of DONO, Mr. Unnaish for his help and support right from the start of the project. He extended his full support, sharing detailed information of the operational process which has led to successful completion of this project. We are obliged to Mr. Unnaish for taking time out of his busy schedule to help us.
We would also like to express our gratitude to Prof. G. Anand, for his guidance and making us familiar with the concepts of Operation Management. This project would not have been conceived without his teachings.

Contents Overview 3 Location 3 Food Services Offered 4 Restaurant Layout 5 Organizational Structure 8 Stakeholders 9 Strategy & Design 9 Supply Chain 13 Inventory Management 14 Quality Management 14 Process Flow 15 Hierarchy of Issues 20 Recommendations 23

Overview
Starting in April, 2015, Dono has been gaining attention for its specialty burgers and sandwiches. A small restaurant located opposite the Kozhikode Medical College, Dono caters primarily to the medical college students and other youngsters nearby. Owned by Mr Nawaz, who has a chain of gift & stationery shops across Kozhikode, Dono is his first venture in restaurant industry and he plans to expand it as a chain of restaurants across Kozhikode and Kerala in near future. He also envisions an extension in Malaysia after his venture gains traction and stability in Kerala. Dono operates primarily as a

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