...1. Describe the importance of inventory management as it relates to the Farmers Restaurant. In addition to inventory management being important to Farmers Restaurant, it is important to business in general. Since Farmers Restaurant is a full-service restaurant, it must have effective management with its inventories in order to properly serve its customers. It is important for that to be the case so that there will be desirable customer satisfaction and customer return. In the case that customers visit the Farmers Restaurant and are unable to receive the food they want due to a stock out, they may be dissatisfied and will likely not return to Farmers Restaurant. Besides customer satisfaction, total food costs are important to business also. In the restaurant industry, if too much of a product is ordered and not used, it could result in product waste due to the items expiring. Of course, having too much of a product would result in an increase in total food costs, which is opposed to the goal of any business to minimize costs. Overstocking products can also negatively affect Farmers Restaurant and other businesses since by having more products on-hand than needed, Farmers Restaurant is tying up funds that might be more productive elsewhere. Farmers Restaurant has experienced both shortages and wasteful surpluses, so in conclusion, it is essential that Farmers Restaurant try to manage inventory levels successfully when considering these potential/existing problems (Lubbers &...
Words: 1211 - Pages: 5
...the restaurant (or any businesses) really knows its customers, and server them well, he customers generally respond by coming back and eat more from that restaurant, which come under customer and supplier intimacy. Taking an order with the paper pad not the issue for the waiters, but the things start after taking the order when the waiters walk all the way to the kitchen and if the chefs couldn’t read what is written then the food might be delay and even the food might be wrongly served to the customers. James can know what happened to the customers and whether they are happy or not by distribute a satisfaction form to the customers after they finish their food, or even he can launch that through the web site to write him a a direct email notifying him about any issue that the customer face. 2. Input will be the order that the waiters writing it in a piece of paper. The process when the waiters take the order to the kitchen to prepare the order and finally the output will be the food. Now the feedback will be the customer’s opinion about the services and the food and from the feedback James will also be able to know how is efficiency in the restaurant. 3. Lets define the business process first to link it with the Yas International restaurant, its set of logically related tasks and behaviors that organization develops over time to produce a specific business results and the unique manner in which these activities are organized and coordinated. Now the restaurant having...
Words: 1724 - Pages: 7
...Room Division and Operation Management Name Professor Institution Course Date 1.1 Discuss accommodation and front office services for different organisation Different organizations have different ranges of accommodation and reception services depending on the capital invested on the business. For instance, accommodation services for hotels and restaurants can be divided into several categories which include house keeping, booking, and communication and administration services (Lewry, 2012, p.2). The front office services for hotels and restaurants can also be under several categories which include bell service, room allocation services, concierge, information and mails, night auditors and cashiers. Accommodation services generally provide the clients or guest with comfortable, welcoming, attractive and clean services (Lewry, 2012, p.2). Other organizations like learning institutions offer accommodation and front office services as well. For example, higher education organizations like universities and colleges offer accommodation inform of hostels. Accommodation services in these institutions include booking, administration and communication services whereas the front office services include cashiers, enquiries and room allocation services. 1.2 Analyse the roles and responsibilities of a range of accommodation and reception services staff M1: You should adopt a suitable strategy to identify responsibilities...
Words: 3291 - Pages: 14
...stream mapping (VSM) can be applied to restaurant industry and especially fast food sector. The purpose was to identify wastes and how these can be reduced and/or eliminated by the help of value stream. A case study in Pakistan based restaurant has been carried out to illustrate this. A current state value stream map has been developed. Value stream map highlights opportunities to improve wastes and problems along the restaurant supply chain. Results indicated a non value adding steps of 29% at the processing. Value stream can be readily applied to restaurant industry. Keywords – Value stream mapping, Restaurants, Pakistan I. INTRODUCTION The concept of fast food goes back half a century, yet has found its way into the Pakistani market only a decade or so back. With the introduction of many foreign brands finding their way into the country, in the late nineties, the Pakistani market has finally become accustomed to manufacturing and providing service in such a way that goes around the wholesome fast paced scenario. As time has passed, Pakistani restaurants have picked up the technique to play alongside the foreign players. Now we can see that many local brands have established their image on the fact that they provide not only locally designed food, enveloping the fast food concept. Hence we can say that fast food has evolved and redesigned the whole Pakistani restaurant market. In the past five years or more restaurant industry has out-performed the national...
Words: 2389 - Pages: 10
...Value stream mapping in fast food restaurants Imran Khan Afridi1, Asim Khan1 1 Nust Business School, NUST, Islamabad, Pakistan (1imranafridi@live.com 1asim_3mba@yahoo.com) Abstract - The aim of this paper is to present that how Value stream mapping (VSM) can be applied to restaurant industry and especially fast food sector. The purpose was to identify wastes and how these can be reduced and/or eliminated by the help of value stream. A case study in Pakistan based restaurant has been carried out to illustrate this. A current state value stream map has been developed. Value stream map highlights opportunities to improve wastes and problems along the restaurant supply chain. Results indicated a non value adding steps of 29% at the processing. Value stream can be readily applied to restaurant industry. Keywords – Value stream mapping, Restaurants, Pakistan I. INTRODUCTION Lean manufacturing organization will think more on its customers rather than about running machinery to maximize capacity in order to cover labor and overhead costs. A study by [1] indicates that lean manufacturing can result in a 50% reduction of human effort, tools investment and manufacturing space. This paper will examine how time and cost reductions can be made along the restaurant supply chain in the restaurant industry by the help of Value stream mapping to analyze the processes involving in the making and identifying key areas of waste and probable solutions to overcome these. Value stream mapping...
Words: 2387 - Pages: 10
...Fast Food Restaurant Opening Project Prepared Expressly for Mr. Jason Lee ( Qishuan Li) Director Xiang Zhou Branch Office China Construction Bank Prepared by: Tel: Fax: E-mail: Date: Table of contents Executive Summary 2 Introduction 3 Proposal 3 Findings 3 Strength 4 Opportunities 4 New Premises 4 Services 5 Facilities 5 Cost Breakdown 5 Benefits 6 Schedule 8 Risks and Management Plans 8 Conclusion 10 Appendixes 10 The analysis of the business 10 Customer Profiles 11 Focus Groups 11 SWOT Analysis 12 Strengths 12 Weaknesses 12 Opportunities 13 Threats 13 SMART Analysis 13 Action Plan 14 Activity Flow Chart 16 Project Costs 16 Stakeholder Analysis 17 Risk Analysis and Management Plan 18 The Project Framework 19 Executive Summary Chinese people attach great importance to “eating”. We can know it by the saying “Bread is the staff of life”. China's dishes highly stress on its color, aroma, taste, shape and meaning. As a result, many Chinese come to overseas and make their living by opening restaurants, which has become the fundamental settlement in the world. Similarly, opening various styles of restaurants in the domestic cities of the appropriate location is a great business opportunity. Based on this, a great business opportunity is to open a fast-food restaurant, named Qingyuan Fast Food Restaurant, between...
Words: 4488 - Pages: 18
...Edward’s Restaurant and Sir George’s Catering Case Analysis General Environment Demographic: Industry: Demographic factors are favorable to the restaurant industry. Approximately 52% of the 1993 population in the area was 60 years of age or over. This was considered the restaurant’s main target market. During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for growing population of seniors. Land prices, housing, taxes, and utilities were affordable. With the average cost of an acre of industrial land in the Penticton area at $45000 in 1991, businesses were attracted to the area. Between 1984 and 1991, manufacturing jobs in the region had nearly doubled plus house price were low. Population increased during that period of time. Climate is the biggest factor of population increase. Penticton has the best climate in Canada. With population of 27,000 people seemed to indicate 27-30 would be an appropriate number of restaurants for the city. At that time, however, there were about 100 eating establishments. (Not enough people for that number of restaurants). During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for a growing population of seniors. Land prices, housing, taxes, and utilities were affordable. Within an hour driving time there was...
Words: 15374 - Pages: 62
...contributed significantly to the success of this project paper, whether directly or indirectly. We would like to thank to our lecturer, Madam SARINA for her advises kindness and guidance in the process of preparing and completion of this assignment for MGT657 (Strategic Management) Possible thanks to classmate for their advice and help towards the completion of this assignment. Lastly to family, who have always offered their prayers towards the success of this studies, we are express a grateful thanks, to all May Allah S.W.T reward you accordingly. 1.0 EXECUTIVE SUMMARY It began with Colonel Harland Sanders. He discovered his penchant for cooking when he was only 9 years old. Through the years he grew up to become a personage the world knows as Colonel Sanders, founder of KFC. He reached celebrity status in 1952, when he decided to franchise his famous Kentucky Fried Chicken recipe blends of 11 herbs and spices to the rest of America. By the early70's, that special recipe reached Malaysia. KFC Holdings (Malaysia) Bhd, which is held by KFCH. Through its subsidiaries, engages in restaurant, poultry production and processing, and property holding businesses. It operates a chain of KFC and RasaMas restaurants. The company also engages in the retail of chicken and chicken-based products; and integrated poultry operations comprising the feed mill, breeder farms, hatchery, contract broiler farms, poultry production, and poultry processing and further processing plants. In addition...
Words: 6738 - Pages: 27
...INTRODUCTION OF SUPPLY CHAIN MANAGEMENT A Supply chain is defined as a set of three or more companies directly linked by one or more of the upstream and downstream flows of services, products, finances and information from a source to a customer. It is the systematic and strategic coordination of the traditional business functions within a particular company and across businesses within the supply chain to impose the long-term performance of the individual companies and the supply chain. Supply Chain Management focuses on the management of relationships to achieve better results for all members of the supply chain including customers. The three concepts of Supply Chain Manangement consisting of the business processes, network structure and management in Supply Chain Management that are interconnected tightly. In short, SCM is a total system approach to managing the entire flow of information, materials, and services from raw-material suppliers through factories and warehouses to the end customer. QUESTION 1 YOU ARE DECIDING TO SET UP A RESTAURANT, DECIDE WHAT ARE THE FACTORS YOU WOULD CONSIDER TO DO THIS AS A SUCCESSFUL BUSINESS MODEL ------------------------------------------------- ------------------------------------------------- Top of Form Bottom of Form INTRODUCTION I ever passed a restaurant with the customers talking out of the front door and wondered, “Wow, how did this restaurant become so popular?!” A restaurant doesn’t miraculously get popular overnight...
Words: 3317 - Pages: 14
...STRATEGIC MANAGEMENT (BM7033) CASE STUDY 1: BURGER KING COURSE: MBA (2014/2015) FACULTY: BUSINESS, ECONOMICS & ACCOUNTANCY LECTURER: PROF. DR SYED AZIZI WAFA GROUP MEMBERS: BIL | NAME OF STUDENT | MATRIC NO. | 1 | Hasbiah Hasan | MB1412018T | 2 | Ho Tian Ai | MB1412077T | 3 | Fazha Binti Jazah | MB1412062T | 4 | Nurul Azreena M. Azlan Tsen | MB1412160T | 5 | Ahmad Zahrawi Ahmad Azahri | MB1312075T | 6 | Bryan Osital | MB1312082T | 1) CASE SUMMARY The well-known Burger King with the tag line of “Have It Your Way” has their signature burger of Whopper Burger. Burger King was previously known as Insta-Burger King which was founded firstly in Florida by Keith Kramar and Matthew Burns in 1953. 2 years later, it was purchased by James McLamore and David Edgerton and renamed in Burger King with introduced their first Whopper sandwich in 1957. It has grows over 250 locations in the United States and they sold to Pillsbury Corporation in 1967. Pillsbury was then purchased in 1989 by Grand Metropolitan which then merged with Guinness and forming Diageo, which the latest owner of Burger King. Burger King was the second largest fast food hamburger in the world with the measure of total number of restaurant and system wide sales. The revenue of Burger King is mainly from (1) retail sales that owned by company restaurants (2) royalty payments on sales and franchise fees (3) property income from restaurants leased to franchisees. Management of Burger...
Words: 3066 - Pages: 13
...Nick’s Pub and Pizza restaurant franchise was just one of many companies that got into financial trouble after the economic crisis of 2009. In the case of Nick’s Pub and Pizza however, it had serious consequences due to the fact that the owner of Nick’s Pub and Pizza was planning on expanding the franchise from only two restaurants to five. Unfortunately, the recession caused by the depression of 2009 caused guests count to drop by twenty percent leading to revenues decreasing by almost $1 million. On top of the crisis caused by the recession, the management of both restaurants struggled to keep the costs as low as possible. Every single week they did a count on their food inventories to the previous week in order to adjust this for the current week’s sales. Even though beverage and food costs were still above goal, 22 percent of revenues for beverages and 20 percent of revenues for food, the restaurant’s total revenues were still decreasing. The reason for that was that the management constantly hired externally due to the experience they gained in other restaurant chains. In those restaurant chains the idea of leadership was based on “command and control” cultures. That basically means that the management only told people what to do without digging into what they did believing that the instructed with a task would perform that job correctly. All these issues (Costs up, revenues down) caused the bank not approving the loan for the expansion of the restaurant franchise, which led...
Words: 848 - Pages: 4
...Business plan Name Institution Introduction Mac at-home food and restaurant Ltd aims at tapping the culinary skills and provides a flexible work-from home business approach. Moreover, the business provides a low risk approach into an ever-popular food service and restaurant industry. It is the aim of the company to tap into the high demand in the food and restaurant industry. There is increased demand by various individuals on the availability of the food service over the internet, and place where they can enjoy various food service at serene environment offered at a cheaper price. Therefore, the objective of Mac at-home food and restaurant Ltd is to offer variety, quality, and affordable food to all segment of the society thereby tapping into customers neglected by big food and restaurants. As such, the business plan preparation aims at raising capital of approximately $30,000. In addition, the business plan aim at raising additional finances required to purchase necessary equipments, launch Mac at-home food and restaurant Ltd website, and other finances required for the first fiscal year operations. The finances already acquired are $35,000 from micro-loan initiative, $13,000 loan from bank, $5,000 government loan, and $30, 000 from the five company investors. The company aims at tapping into the high demand in the food and restaurant industry because of increased demand of the food services over the internet and place where they can enjoy various food services at...
Words: 1995 - Pages: 8
...Executive Summary “5 King Noodles” restaurant is the new innovative noodle restaurant in the market that totally differs from the other restaurants. “5 King Noodles” will mainly emphasize on unique and variety of noodles with the fresh and high quality. Our home-made 5 kinds of soup are naturally made from turmeric, pandanus leaf, butterfly pea, roselle, and lotus root with the nice different colors will be customize served with our natural home-made noodles. This could be the source of 5 King Noodles name. Consequently, our restaurant provides a various styles of soup with the natural home-made noodles in order to meet the customer’s needs and wants. For more reason, most of the people in Thailand increasingly concern on their health due to the obesity rate in Thailand keeps increasing every year. Our restaurant will be located in Siam soi 3 next to the “Digital Gateway”, one of the famous shopping and tutoring areas in Thailand. We select this location because as Siam area is well-known and many people love visiting there, especially teenagers and businessmen. So, if our restaurant could run the business there, we would have the large target customers since the teenagers always search for the nice restaurant with the cool dishes. If our first branch is going well, we would expand more branches in the nearer future through the famous department stores such as Central, The Mall, Terminal 21, and etc. “5 King Noodles” will also provide the very special dishes for who love...
Words: 12709 - Pages: 51
...XLRI BM 2011-13 GROUP 4B ORM-II Project Report “Appetite Restaurant”, JK Residency Group 4 – Section B Name Vrajesh Shah Manik Raina Chinmay Kamat Ankit Jain Ajay Rajan Roll Number B11121 B11090 B11075 B11069 B11065 This project report has been submitted for the fulfillment of Operations Management – II course under the guidance of Prof. Trishit Bandyopadhyay. We thank Mr. Amiya Paul, Captain, F&B (Services), Appetite Restaurant for helping us out with details about operations of Appetite. Contact Person: Mr Amiya Paul Mobile Number: +91 9204550981 ORM Project Report – “Appetite” Restaurant, JK Residency Executive Summary This project report is based on our study of Operations Management at JK Residency’s Appetite Restaurant in Jamshedpur. Started in November 2010, JK Residency can be classified as a 3 Star Business Hotel located ten minutes from Tatanagar railway station. We explored different concepts in Operations Management such as forecasting, aggregate planning, inventory control, scheduling, materials requirement planning, quality control in discussions with the captains at Appetite. The report contains our findings of our study. We have tried to analyse the operations both from a theoretical and an on-ground perspective. The operational processes at Appetite are quite different from those of a manufacturing firm primarily because...
Words: 8974 - Pages: 36
...Assignment 2: Choosing a Distributor Belinda Stevenson Purchasing and Cost Control Professor Madlyn M. Bonimy November 24, 2015 Assignment 2: Choosing a Distributor About Sysco: Introduction: Distribution and supplying has always been a challenge with companies which are into distribution. Sysco has been a global leader for its distribution efficiencies. It supplies food products to restaurants within the USA. Sysco has also been associated with selling and marketing food products across the paraphernalia of restaurants, health care institutes, restaurants, and to other food industries. It supplies equipment and supplies for the hospitality and food industry. The firm serves out of 196 distribution facilities located throughout the USA, Bahamas, Canada, Ireland & Northern Ireland which take care of approximately 425,000 customers. Sysco boasts of a very diverse product line, employing around 50,300 employees Sysco sells ingredients necessary to prepare meals and also ancillary items associated with the food equipment. This has helped in bringing the Sysco difference to the lives of their customers and success to the business. ((Walker & Phillips, 2009) Sysco’s closest competitors are Bunzl plc, Jeronimo Martins SGPS, Booker Group PLC to name a few. Sysco has been able to achieve its position as a market leader in the food distribution industry due to the efficiency of operation and competitive advantages, including sustainable operational processes...
Words: 1099 - Pages: 5
