Business

Instructions

Instructions
Please review the information on the “operations data” tab to get started.
All of the information is located on the green tabs. Please do not change any of this data
All of the pink tabs require your input. Please provide as much detail as necessary to support your answer’
I have provided a yellow highlighted area for your responses. Please feel free to use more space if it is needed.
Save your response as an Excel file and submit the entire file, with all of your responses, and calculations to eCollege before the due date.
There are no tricks or information that has been hidden from you. This is a chance to demonstrate everything that you have learned about Operations Management and how it applies to a service setting.

operation data

You are in charge of the kitchen at a restaurant.
The restaurant only offers 5 items on the menu and the strategy is to serve extremely high quality food.
To make quality food you have decided to buy quality ingredients and to serve only the freshest ingredients
Everything is made fresh that day, with the exception of pizza crusts, fresh spaghetti and linguini which you buy from a local bakery on Mondays, Wednesdays, and Fridays.
Orders are placed the night before and arrive the next morning before the restaurant opens.
Each morning you throw away any leftover sauces, and ingredients except for pizza crusts which you keep for up to three days. Leftover wine is not thrown away either
You have six kitchen staff
1 pizza chef cooks pizzas, responsible for preparing pizza for serving
1 pasta chef cooks pasta and sauces, responsible for plating food
1 pizza prep Chops, cuts, and gets all ingredients ready for the pizza chef, helps prepare pizza for serving after they are cooked
1 pasta prep Chops, cuts, and gets all ingredients ready for the pasta chef, helps prepare plates of food for serving
1 pass chef responsible for handling incoming customer orders and assigning the cooking team, also manages the outgoing orders
1 head chef responsible for ensuring all employees are doing their jobs
Your goal is to have the food reach the customer within 20 minutes of the order being taken
The oven can not be opened for 5 minutes after placing a pizza in it or the other pizza will not cook correctly
Red sauce can be kept for 2 hours after being prepared and then it must be discarded
Clam sauce can be kept 30 minutes after being prepared and then it must be discarded
Vegetables can be prepped and stored in the refrigerator for up to 4 hours
You are only open for dinner and you serve from 5 pm until 11 pm each night

Employees

Training Head Chef Pizza prep Pasta prep Pizza cook Pasta cook Pass chef
Beth X X X X X X
Johnathan X X The “X” means they are trained in these areas
Anna X X X X
Jordan X X X X
Michael X X X
Jill X X X X X
Jacob X X X X X
Quality If trained If not trained
Beth 0.99 0.91
Johnathan 0.95 0.85 The percentage tells you how accurate they are. Beth, if trained in an area, will only make one mistake for every 100 tasks
Anna 0.97 0.85
Jordan 0.95 0.75
Michael 0.93 0.75
Jill 0.98 0.82
Jacob 0.93 0.75
Training can be done at $50 per hour
One hour of training will improve quality by 50%
Training Head Chef Pizza prep Pasta prep Pizza cook Pasta cook Pass chef
Hrs 100 2 4 8 8 50 These are the number of hours someone needs to be trained before they can do the task accurately
Pay Head Chef Pizza prep Pasta prep Pizza cook Pasta cook Pass chef
Hrs $35 $10 $10 $15 $15 $25
For planning purposes just assume that there is an additional 50% added to the base pay to cover insurance and taxes.

Kitchen layout

Metrics

Metrics
Inventory value $12,869.64
Inventory holding cost rate 0.2 annually
Labor Costs hourly rates explained on employee tab
Orders returned due to bad quality 5%
Orders returned due to wrong order 3%
Customer Service – quality of food 4.6 out of 5 stars
Customer Service – quality of service 4.7 out of 5 stars
Inventory accuracy – pizza crusts 95%
Inventory accuracy – wine 91%
Inventory accuracy – tomatoes 85%
Inventory accuracy – parmesan cheese 92%
Inventory accuracy – mozzarella cheese 92%
Inventory accuracy – basil 87%
hourly rates e 87%
Inventory accuracy – clams 82%
Inventory accuracy – pepperoni 85%
Inventory accuracy – peppers 85%
Inventory accuracy – mushrooms 85%
Inventory accuracy – spaghetti 93%
Inventory accuracy – linguini 93%
Inventory accuracy – butter 96%
Inventory accuracy – olive oil 75%
Value of ingredients that are thrown away each night $1,425.25
Time from taking order until it reaches the pass chef 3.5 minutes
Time from order reaching pass chef until it is sent to cook 1 minute
Time to prep a pizza 5 minutes
Time to cook pizza 10 minutes
Time to finish pizza prep before going to Pass table 3 minutes
Time food waits on pass table before it is picked up and delivered to customer 3.5 minutes
Time to cook pasta 8 minutes
Time to cook red sauce 3 hours
Time to cook clam sauce 30 minutes
Time to finish pasta prep before going to Pass table 3 minutes
Time to clean at the end of the day 6 total hours
Oven capacity is 6 pizzas at a time
Burner capacity is 6 pots
Health Inspection score from county 85% Scores below 80% incur a $500 fine and scores below 70% require restaurant to close until errors are corrected

suppliers

Fresh and Dairy Supplier 1 Supplier 2 Supplier 3 Supplier Quality Special requirements
Tomatoes (lb) $ 1.25 $ 1.50 $ 1.40 Fresh & Dairy 1 90% Can buy as little as 1 lb of each item
Garlic (lb) $ 6.00 $ 6.50 $ 6.75 Fresh & Dairy 2 95% Restricts purchases to 5 lb increments (example: if you want 4 lbs you must order 5lbs since they sell in 5 lb increments)
Basil (lb) $ 3.75 $ 4.25 $ 5.00 Fresh & Dairy 3 97% Will not deliver on Saturday or Sunday
Olive Oil (lb) $ 4.00 $ 4.75 $ 5.50 Bakery 1 92% Can buy in 1 lb increments, and no limit on pizza crust orders
Butter (lb) $ 3.50 $ 4.50 $ 5.45 Bakery 2 95% Restricts purchases to 5 lb increments (example: if you want 4 lbs you must order 5lbs since they sell in 5 lb increments). Pizza crusts ordered in 10 each increments
Clams (lb) $ 6.50 $ 7.50 $ 8.25 Bakery 3 99% Restricts purchases to 10 lb increments (example: if you want 4 lbs you must order 10lbs since they sell in 10 lb increments). Pizza crusts ordered in 100 each increments
Pepperoni (lb) $ 7.75 $ 9.00 $ 9.75
Mozzarella (lb) $ 4.25 $ 6.00 $ 7.00
Parmesan (lb) $ 5.50 $ 7.25 $ 8.00
Peppers (lb) $ 1.25 $ 1.50 $ 1.65
Mushrooms (lb) $ 2.75 $ 4.50 $ 6.25
Bakery Supplier 1 Supplier 2 Supplier 3
Spaghetti (lb) $ 5.00 $ 6.25 $ 6.75
Linguini (lb) $ 5.00 $ 6.25 $ 6.75
Pizza crust (each) $ 3.25 $ 3.75 $ 4.25
Wine Supplier 1 This is your only choice for wine
red wine (750ml) $ 4.25
white wine (750ml) $ 4.25

recipes

Red sauce (oz) Pepperoni (oz) Mozzarella (oz) Parmesan (oz) Peppers (oz) Tomatoes (oz) Mushrooms (oz) Spaghetti (oz) Linguini (oz) Clam sauce (oz) Pizza crust
Pepperoni Pizza 2 8 8 2 0 0 0 0 0 0 1
Veggie Pizza 0 0 6 4 3 3 2 0 0 0 1
Spaghetti with red sauce 4 0 0 2 0 0 0 6 0 0 0
Linguini with clam sauce 0 0 0 3 0 0 0 0 6 8 0
Tomatoes (oz) Garlic (oz) Basil (oz) Olive Oil (oz) Butter (oz) Clams (oz) red wine (oz) white wine (oz)
Red sauce 32 oz 32 3 3 6 0 0 6 0 simmer and reduce ingredients to 32 ounces
Linguini sauce (aka white sauce) 32 oz 0 6 1 1 6 16 0 16 simmer and reduce ingredients to 32 ounces
Your strategy is to produce the freshest pizza and pasta.
Everything is made fresh that day, with the exception of pizza crusts, fresh spaghetti and linguini which you buy from a local bakery on Mondays, Wednesdays, and Fridays.
Orders are placed the night before and arrive the next morning before the restaurant opens.
Each morning you throw away any leftover sauces, and ingredients except for pizza crusts which you keep for up to three days. Leftover wine is not thrown away either

Demand

Item 1st Monday 1st Tuesday 1st Wednesday 1st Thursday 1st Friday 1st Saturdat 1st Sunday 2nd Monday 2nd Tuesday 2nd Wednesday 2nd Thursday 2nd Friday 2nd Saturdat 2nd Sunday 3rd Monday 3rd Tuesday 3rd Wednesday 3rd Thursday 3rd Friday 3rd Saturdat 3rd Sunday 4th Monday 4th Tuesday 4th Wednesday 4th Thursday 4th Friday 4th Saturdat 4th Sunday
Spaghetti with red sauce 32 26 35 35 31 28 31 31 30 35 33 28 33 32 35 34 26 31 32 34 34 25 38 25 29 27 27 25
Pepperoni Pizza 26 29 30 32 23 23 24 25 32 21 29 21 25 21 24 35 26 26 30 24 27 25 38 26 23 23 30 29
Linguini with clam sauce 37 35 32 36 40 39 40 32 39 32 34 33 38 33 35 43 34 32 31 39 31 33 47 34 30 37 39 30
Veggie Pizza 30 35 42 36 35 34 34 38 39 44 31 34 32 40 33 43 46 26 35 38 36 39 47 48 21 39 31 32
Total 125 125 139 139 129 124 129 126 140 132 127 116 128 126 127 155 132 115 128 135 128 122 170 133 103 126 127 116
Customers per hour 1st Monday 1st Tuesday 1st Wednesday 1st Thursday 1st Friday 1st Saturdat 1st Sunday 2nd Monday 2nd Tuesday 2nd Wednesday 2nd Thursday 2nd Friday 2nd Saturdat 2nd Sunday 3rd Monday 3rd Tuesday 3rd Wednesday 3rd Thursday 3rd Friday 3rd Saturdat 3rd Sunday 4th Monday 4th Tuesday 4th Wednesday 4th Thursday 4th Friday 4th Saturdat 4th Sunday
5:00 PM 6 6 7 7 6 6 6 6 7 7 6 6 6 6 6 8 7 6 6 7 6 6 9 7 5 6 6 6
6:00 PM 31 31 35 35 32 31 32 32 35 33 32 29 32 32 32 39 33 29 32 34 32 31 43 33 26 32 32 29
7:00 PM 38 38 42 42 39 37 39 38 42 40 38 35 38 38 38 47 40 35 38 41 38 37 51 40 31 38 38 35
8:00 PM 25 25 28 28 26 25 26 25 28 26 25 23 26 25 25 31 26 23 26 27 26 24 34 27 21 25 25 23
9:00 PM 19 19 21 21 19 19 19 19 21 20 19 17 19 19 19 23 20 17 19 20 19 18 26 20 15 19 19 17
10:00 PM 6 6 7 7 6 6 6 6 7 7 6 6 6 6 6 8 7 6 6 7 6 6 9 7 5 6 6 6
116

Scheduling

Scheduling
Who will you schedule for the next Friday night
Thursday Head Chef Pizza prep Pasta prep Pizza cook Pasta cook Pass chef Cleaning
noon
1:00 PM
2:00 PM
3:00 PM
4:00 PM
5:00 PM
6:00 PM
7:00 PM
8:00 PM
9:00 PM
10:00 PM
11:00 PM
12:00 AM
Please explain your reasoning for this schedule. Include any details/metrics that you think will help justify your answer.

Forecasting

Forecasting
Develop the forecasts for what you will order on the next Thursday and next Friday
Thursday Friday
Fresh and Dairy
Tomatoes (lb)
Garlic (lb)
Basil (lb)
Olive Oil (lb)
Butter (lb)
Clams (lb)
Pepperoni (lb)
Mozzarella (lb)
Parmesan (lb)
Peppers (lb)
Mushrooms (lb)
Bakery
Spaghetti (lb)
Linguini (lb)
Pizza crust (each)
Wine
red wine (750ml)
white wine (750ml)
Please provide any calculations in the section below. Fully explain your forecast and why you chose the methods that you did.
This is just a starting area. Use as much space as you need.

Quality

Quality
Please fully describe your Quality Management program in detail.
This is just a starting area, use as much space as you need
Please fully describe your Quality Control program in detail.
This is just a starting area, use as much space as you need

Supply Chain

Supply Chain
Please discuss who you will choose as your suppliers and fully explain why you chose them
This is just a starting area, use as much space as you need

Inventory Management

Inventory Management
Please discuss your inventory management plan. Add as many details as you need to support your answer
This is just a starting area, use as much space as you need

Resource Management

Resource Management
Please discuss your resource management plan. Add as many details as you need to support your answer
This is just a starting area, use as much space as you need

Layout

Layout
Please discuss any change you would like to make to the facility layout. Please fully justify your answer
This is just a starting area, use as much space as you need

Planning

Planning
Please discuss any changes you would like to the sequencing of the prcoesses. Please fully justify your answer
This is just a starting area, use as much space as you need

rubric

You should consider all of the following items when you are discussing each section
Topic Areas that should be covered
Forecasting Technique Metrics
Planning Sequencing
Scheduling People Processes Training
Facility layout Rearrange
Inventory Management ABC inventory Physical inventory
Supply Chain Management suppliers
Quality Management Raw materials Processes Training
Quality Control Metrics Customer satisfaction
Resource Management batch processes scheduling

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