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Essay / Research Paper Abstract
Operations in a chicken fast food restaurant are considered as the target for an operations improvement plan. The plan is to implement a new forecasting system and looks at the need for human and task based considerations.
Page Count:
4 pages (~225 words per page)
File: TS14_TEopimprov.rtf
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Unformatted sample text from the term paper:
to be considered when any plan for improvement is to be implemented. The process will start with consultation with the members of staff that work in the locations; this will
enable them to feel involved in the changes in order for any improvements to be accepted. The changing or improvement of the operations is likely to involve change that will
effect them and all models of change emphasis that the employees need to accept the need for change and support it, which is aided with an active involvement. It is
also very likely that those who work on the shop floor will also have potentially viable knowledge that management higher up may not have access to. Increased use of technology
may redress some of this balance, such as seeing the patterns of sales of the food. The improvement process also has to consider the way in which the current operations
run and consider the way they may be improved. We will assume that the operation have a system where there is some food prepared on demand and a stock of
some food held ready for sale. Usually there is an upper limit on the time the food may be held before the quality of the food deteriorates or the temperature
drops below the required minimum. If we consider chicken restruants the cooking time for the chicken pieces will usually be 13
minutes or more. This means that f the food is not ready when customer enter they are likely to become dissatisfied and may not wait, so the custom is lost
on either that visit or future visits. One delay can cause a backlog for later comers. Alternatively too much food can result in waste. The chicken is brought into
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