Executive Summary
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.
Background
Students have been complaining about the long wait times at the cafeteria. I observed and collected data on customer traffic in the cafeteria. The cafeteria is most inefficient during the rush hour, 5:00pm-6:30pm, however breakfast and lunch hours do not experience the same type of rush. The long lines of the pre-cooked meals, interactive meals and cashiers have interrupted service to other areas of the cafeteria such as the drink and the salad bar stations. The data collected during the rush, located in Appendix A, indicates the entrance arrival times of each student, the service time of the cashier, precooked, and interactive lines.
The cafeteria serves about one hundred and fifty residents of Cambridge Hall and approximately one hundred residents from Nottingham Hall. The cafeteria serves hot foods, salads, snacks, sandwiches, and beverages. The data has given me information on the percentage of customers that preferred a hot meal (interactive and precooked) to snacks, the ratio of customers that prefer precooked hot meals over an interactive hot meal, line formation, service times at the different stations, arrival times and the location of the different stations. I also learned that the peak hours of operations are from 5:00 p.m. to 6:30 p.m. and that the cafeteria has two cash registers available but only one is being utilized during the peak hours. If customers decide on a hot meal there is a 2 to 1 ratio that customers will purchase a precooked meal over an interactive meal. Through an informal customer survey, reasonable waiting times were established for the precooked line (5 minutes), the interactive line (10 minutes), and the cashier payment line (1minute).
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
Lag times happen at restaurants often causing service breakdowns. These breakdowns can lead to longer wait times, longer lines, sometimes service and product quality can decrease. For example, if someone messes up an order for a
For my report, I observed the customers at a Starbucks in downtown St. Petersburg. Each time I visited this establishment, there were consistent factors as well as unique ones during each observation. The morning crowd of people was vastly different than the evening crowd. I did however see many parallels with the morning and lunch time crowd. Each time I visited, There seemed to be an upbeat and fast paced environment.
The intake of proper nutrients helps balance the maintenance of bodily functions; supporting the longevity of a healthy lifestyle. (Denton, Carolyn. “How does food Impact Health?” www.takingcharge.csh.umn.edu). With constant technological advance in the world, it is important to become aware of how frequent the world changes daily in preparation for self-maturity. What is a more effective way to approach the real world than to have a direct experience? The researcher will address the topic on why community high schools in America should allow its students off campus during lunch. Allowing children to have a better lunch option could help educational strength as well as attend to other essential needs. (Anderson, Melinda. “Do healthy lunches
Some go right for the shopping carts, while others head for the ATM machine only to discover the posted sign “out of service” those customers head straight to the door maybe to find another ATM machine while the other customers head straight for customer service to return purchases and to pay bills, but before they can return their purchases those customers have to join very long line with only two employees at the cash register with a line that is hardly moving. Further down following the other customer along the aisle you get a quite discovery of just who the customers really are by the choice of product they choose and how long they linger in a specific area whether it is making a decision on what product to buy or a spur of the moment purchase. The most populated area by far that I have o...
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.
Fast food restaurants, like McDonald’s, Burger King, and Wendy’s, are all popular places out of many that a lot of people like to eat from. Whether
The main issue Catherine Kryjack has with the cafeteria food is that there are not enough choices of vegetable and sugar free beverages to choose from. Catherine is allergic to sugars so she is on a strict diet to keep her body healthy. She has to eat 16 ounces of meat for breakfast and she has to eat 2 pounds of vegetable for lunch. She eats the same oily bacon or sausage patties and the same lettuce. She is eating the same foods daily which is making her sick, although the food she eat is within her dietary needs. She is breaking out with acne because she eats the same oily meats that are being served. There is no assortment of meats in the cafeteria. Catherine stated how she wants more fresh squash served in the salad ba...
Moreover, the controversy over cafeteria food is whether or not it is healthy for all students from elementary schools to colleges. Numerous factors lead to unhealthy eating in schools and on campuses. Sometimes options with better nutrition are offered, but when there are, they tend to be less appealing than the unhealthy foods which turns to obesity. Many schools are undergoing budget cuts and changes, and healthy food tends to take a back burner when deciding where the limited amounts of money should go (Gupta). Unfortunately, when schools do have healthy ingredients, the food is usually prep...
Target Things is a mobile training and safety instruction company; it will utilize the DART Targeting System, a computerized range system incorporating the latest in technology and graphics. It is a 3-D range, which can be used for archery or other weapons type training. This convenient, compact and very affordable Dart digital shooting system comes in three portable cases that can be easily transported in a mid-sized vehicle. One case holds the electronic equipment, another the firearms, and the third case holds the screen/frame. Target Things will specialize in the techniques needed to become proficient with all types of archery and firearm equipment. Also, we will become firearms and archery National certified safety instructors.
The purpose of this paper is to introduce you to the fast food industry, how it is everywhere in the United States and increasingly spreading globally. The majority of the fast food restaurants in the United States is dominated by hamburger fast food restaurants. Amongst the burger segment, McDonald’s is the number one leader in the burger industry, followed by Burger King, and Wendy’s respectively (Oches, 2011).
Attention: There are several people in the world that wonder if there are some ways to reduce how long they wait for their meal at a restaurant. I guarantee that customers are tired of sitting in long lines while starving after a long day. Loyal customers are usually waiting in line for their food for a very long time. Some people who t want something as simple as a drink wait in line for several minutes. A study states that the average drive through time was at 173 seconds then it went up to 181 seconds, and the highest record was 203 seconds( Tuttle, 2014). These numbers that are stated are ridiculous because by the time a person receives their food it will be cold, and no one wants to eat cold food.
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.
The purpose of this paper is to introduce you to the fast food industry, how it is everywhere in the United States and increasingly spreading globally. The majority of the fast food restaurants in the United States are dominated by hamburger fast food restaurants. Amongst the burger segment, McDonald’s is the number one leader in the burger industry, followed by Burger King, and Wendy’s respectively (Oches, 2011).
During the time of 11:00am to 12:00pm in the Student Union is where this analysis took place. As people rushed in from all entrances to reach the food they have been craving for the last hours of being in class. Although, deciding what they wanted to eat was not the only decision they had to make, it is also where are they going to sit. This field work analysed where people sit while eating in the lunchrooms, whether that be, in a booth or a table, outsides of the lunchroom or the inside of the lunch room. Along with where they sit, another determining factor of where they sit, includes whom they are sitting with, if they are alone or with a group. These questions were answered in this study.