Operational Management

BSc (Hons) Business and Management Studies

Level 5 operations Management 1 (30481)

Title of assignment: Value Stream Mapping

Roll number @00342867

Hao Yu

Operations Management: Process Strategy

In order to be successful and profitable, the operational management in a restaurant must formulate effective and efficient process strategies. The core business purpose is to provide food and beverages, but the process strategies ensure profitability and business sustainability in the competitive market.

Effective processes enhance customer relations, especially in developing menus, efficient ordering of foods, purchasing food and beverages, facilities planning, and cost control procedures (Lindsay and Evans 46).

The following diagram illustrates the operation management processes of a typical restaurant.

Process Chart of a Typical Restaurant

Dist. (Ft)

Time (Mins)

Chart Symbols Process Description

>40 >10

Purchasing Food

-

>5

Menu Pricing

<50 >10

Storing Food

<10

>60

Preservation

0 <1

Welcoming Customers

<10

<1

Seating Customers

- <10

Menu Analysis

-

<5

Taking Orders

-

<3

Processing Orders

- <50

Cooking Food

- <10

Food Packaging

>5

>4

Serving Foods

- >2

Creating Bill

>5 >2

Serving Bill

- >1 Payment Process

- >1

Payment Verification

- <2

Payment Approval

<2

1

Thanks Giving

>1

2

Taking Feedback

0 >4 Feedback Evaluation

8 8 2 - 2 TOTALS

Purchasing Food

The purchase of food is the initial process which every restaurant aims to manage in order to control the final profitability of the business. It is essential to have a solid costing system at this stage because the costs of foods fluctuate daily.

Their purchases depend on the market de...

... middle of paper ...

...mprove the customer persuasion in order to meet the number of customers targeted. It also helps in maintaining the existing potential customers. The first approach to the customer also determines what the customer spends in the restaurant.

The restaurants also need to improve in order taking process. In modern days, restaurants can improve the taking of orders by developing systems in online platforms, where a customer can order food or other services online, or even request delivery (Lindsay and Evans, 84).

Food packaging process should also be improved periodically in the way that a customer can admire and can afford to buy since customer’s taste on the product is also determined by its branding aspects.

Words: 1478

Works Cited

Lindsay, William, and James Evans. The Management and Control of Quality. 5th ed. Australia: South-Western, 2002. Print.