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Saigon Catering Company - Operations

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Submitted By victorburrill
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Operations of The Saigon Catering Company

Introduction

This paper sets out to look at the operational problem of a catering business called The Saigon Catering Company (SCC). SCC is a small event catering company based in Ho Chi Minh City, Vietnam which caters for parties hosted by expatriates (non-Vietnamese) either at their offices or their homes. The enterprise was started about three years ago with $100,000 capital. The owners are two businessmen, an Australian & New Zealander, who are involved in a number of different catering and restaurant ventures which operates as a group called the Saigon Gourmet Group. SCC employs a General Manager who is a talented and well trained Chef from the UK who has a lot of experience in hospitality and party catering. The business also employs four full-time staff and around 12 casual staff who work on a rotation basis on events. When needed additional staff (i.e. managers, chefs & waiters) can support from other businesses within the group.

Production & Problem

SCC can produce very high quality food and delivers a high level of customer service. The General Manager is the main customer contact person, who meets each client and offer them a very wide variety of menu options (the current selection covers approximately 40 pages) and can even write menus for each individual party or dinner.

He also can offer a choice of wine glasses, tableware, uniforms etc and a wine list with over 120 different wines. The company has lost ground on its competitors as the market cannot bear the high costs that SCC must charge for this individualized ‘bespoke’ service and therefore it must relook at the way it delivers its product and service in a more competitive way. It also has a kitchen, office and catering equipment warehouse which is under-utilized.

Analysis

i) The four V’s of Operations Processes

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