Central Station is the best place to eat on campus. The food is superior to any fast food joint. The majority of everything prepared is homemade and fresh. The nutritional value is high because students want customers to eat a quality, healthy meal. The Central Station customers are loyal and are frequent visitors. It is a bonus for students to acquire on the-job experience. They learn how to work together, solve problems, improvise, be accountable. A lot of work goes into keeping an establishment open. The participation of the students, supervisors, business of the customers, and a excellent organizational system is needed to maintain structure in Central Station. One place to start is in the dry storage pantry. The dry storage pantry is essential to Central Station. It houses almost everything needed to keep it going. Supplies are needed to put to-go orders together, to prepare food, and to stock up the front for those dining in Central Station. This room is used by many students and some faculty members. With all of its use, it has to be functional and be able to keep up with the fast pace of …show more content…
My thought process for this project was... if I introduce some order and structure into the pantry... then Central Station will flow with ease. With permission, I implemented my ideas to improve the efficiency of the pantry. The overall organization of the pantry needed work. I wanted to make it more convenient to find the items needed to complete orders and prepare food. I started by storing "like" items together (cooking liquids together, drinks together, food items together, etc.). I wanted to keep the food items together, the pots and pans on the opposite side of the pantry, and common use items such as, plates and cups in the same general area. I wanted to make everything easily accessible so inventory could be done quickly and effortlessly. I wanted everything to have its own
During these past weeks I had the opportunity of participating in different methods and tools to assess the nutrition department’s quality in food and service, the staff’s performance and global survey. Morrison Healthcare is in charge of providing nutrition services to the patients at College Medical Center (CMC), their primary objective is to provide quality nutrition related services to patients. Meal rounding gathers information from the patient’s perspective which helps gather information to indentify strong and weak areas in the quality of the food and service. The catering associate’s (CA) receive various accuracy evaluations of performance and knowledge, if the outcomes are not very favorable then an action plan is set in motion to
The building provides many services and amenities for its occupants. It is occupied with cable T.V in each room which allow the occupants to bring their own T.Vs and enjoy them in their rooms. Also, the building has four computers that are located in the lobby area of the first floor. The building occupied with one kitchenette and one main laundry room which located in the basement. Alongside with two TV lounges one in the lobby and one in the basement.
From time to time I volunteer to assist with distribution of food at a local food pantry at a local church. It never dawned on me that there all kinds of clients that needed the assistance until I required to write this paper for my Sociology class. I never noticed race or gender because I only saw that there were people in need based on individual circumstances. Hard times fell upon many of people and they sought assistance the best way they could. I noticed as I passed out bags of perishable foods, there were a number of people requiring assistance. There were Caucasian men and women but most were predominately African-American. Based on the initial observation, many of them were from different social backgrounds. Some of the clients were
Some dining locations are open past 8:00 PM several nights of the week on-campus. However, many of these eating facilities are relatively unknown to a large portion of the underclassmen. Most are located under dorms and hidden from the student’s eyes. They are also incapable of holding a large amount of students simply because they don’t have the room.
The warehouse operations manager opening is one of the vital Market Basket distribution center jobs available. After all, this individual is in charge of managing employees and improving warehouse operations.
To solve this problem, we need the cafeteria to be open more hours. If it is because of the need of workers in those other times, it is a big change that even students won't mind to work in the cafeteria to have it open for longer hours. Another idea would be to have longer hours open for breakfast, lunch, and dinner. Even if it is not open for the whole day, longer hours might allow more comfort ability for everyone. We know that with out food, one cannot concentrate in their studies, nor perform their work well.
ECVSs’ brick and mortar is 7,700 square feet and is laid out to sufficiently serve the needs of at least 350 customers. ECVS operations team felt that leasing would be a viable option for now which would leave more money to invest into the startup of the operation and for future expansions as the customer base grows. Leasing would also reduce the responsibility of the maintenance and upkeep of the structural soundness of the building. The building roof and/or the central heating and cooling unit is not something that we will need to budget for or worry about repairing. The design of the pharmacy will accommodate the workflow of pharmacist and lab technicians. The center of the pharmacy, which is the ‘Order Processing Center” is often the busiest
...lexibility and is geared towards adaptation and change. The environment is constantly changing and is very unstable so a structure that provides ease of customer service is one to adopt. With making the choice I risk once again the produce and meat managers possibly operating as a separate entity, but I have also empowered my store manager to make all decisions so it will be his responsibility to communicate and remind everyone that even though there are departmental groupings at the end of the day everyone one is a part of that C & C store. It is also his duty to enforce customer service because all they see if the final output. For instance, C & C customers are accustomed to superior quality of meat and produce and that is what their loyalty is centered around. Adopting a better structure is to generate healthier internal environment but not decrease on output.
Local Inventory. Another approach is to have all inventory available at the store at all times. This allows for the centralization of cooking capacity. The main risk is obsolete inventory and the need for extra space.
This is the information I’ve been gathering for the Jack Emery video project. The project’s main focus is around how students of Thomas Russell play a role in supporting those in our community that struggle.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
...he activities and products of the café. It may be take time, but it is the best way to communicate with customers, in particularly EIU students and staff, and to improve the quality of products and services.
The home delivery of Fresh Fruits and Vegetables Baskets has access to a large number of...
The concept of grocery stores and supermarkets industry is an idea that has been created in order to make easier human`s life. According to the study “The Evolution of the Supermarket Industry From A&P to Wal-Mart” by Ellickson, who explains that a century ago people had to jump from one store to another store in order to get different products such as milk, meat, bread and other products. In addition, in the article “Understanding Groceries Industry” by The Reinvestment Fund, they state that back in a day the concept of grocery stores was created based on the owner`s store needs. Later on, as the development of the society and the standards of customer needs increased, the owners of the grocery stores started to be more focused on their customer needs. Also, the study of “Understanding Groceries Industry” shows that the supermarket and grocery stores industry is in their mature stage as they have developed an extensive and solid customer service.
I recommend that we decrease the average service times for all food stations as well as reduce the minimum service time for the interactive cooking station and increase the inter-arrival time. We can implement this by offering specials a half hour to an hour before the rush period begins, have enough precooked meals available to accommodate the rush and precook the ingredients for the interactive station. We can also have the manager step in as the second cashier whenever a certain amount of time transpires. The cashier on duty can signal to the manager by hand gestures or a light when the wait time has exceeded two minutes, respectively. I also recommend that the layout of the cafeteria be changed. The new layout will give us better organization of the lines in order to decrease confusion.