Applying the Learning Curve Theory
- Submitted by: bwallace69
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- Category: Other
- Date Submitted: 02/22/2010 10:30 PM
- Pages: 4
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PIZZA SIMULATION
Mario’s Pizzeria is a mom and pop pizza place that takes satisfaction in their authentic taste and unmarked ingredients, but needs to reduce the waiting time in the restaurant and balance the demand to the service. In the process Mario still wants to preserve the same original flavors and recipes that customers have grown to adore.
The new management of the company, which is me, has to be able to identify suitable parameters that cover the improvement efforts focused on business results. The next step is identified work processes and what the company and clientele require. Then widen measurements for the work development and results, also be able to institute principles and performance goals.
CONTRIBUTING FACTORS
The contributing factors in the simulation are the number of two and four top tables, number of wait staff, number of kitchen staff, number and type of ovens to use, to rent or not rent a neighboring room, and finally the question of whether or not to use a hand held system called menu-point.
The simulation covered the bases of utilization that each factor brought to the table. The simulation also processed the amounts of costs involved in running the restaurant, the sales that occurred, and the profit and loss that the business was creating over the time that I took over.
ALTERNATIVE PROCESSES
The first alternative process that I adjusted was changing the seating setup to eight 4-top tables and twelve 2-top tables. This adjustment increased the utilization of the table while decreasing the wait time at the restaurant and decreasing the walk outs that the store was acquiring. The next alternative process was to run a wait staff of 5 and a kitchen staff of 4. These adjustments caused a higher utilization of labor and once again added to the reduced wait time of customers. These first alternative processes provided feedback of higher sales and above all higher profit.
The second alternative process that I...
Mario’s Pizzeria is a mom and pop pizza place that takes satisfaction in their authentic taste and unmarked ingredients, but needs to reduce the waiting time in the restaurant and balance the demand to the service. In the process Mario still wants to preserve the same original flavors and recipes that customers have grown to adore.
The new management of the company, which is me, has to be able to identify suitable parameters that cover the improvement efforts focused on business results. The next step is identified work processes and what the company and clientele require. Then widen measurements for the work development and results, also be able to institute principles and performance goals.
CONTRIBUTING FACTORS
The contributing factors in the simulation are the number of two and four top tables, number of wait staff, number of kitchen staff, number and type of ovens to use, to rent or not rent a neighboring room, and finally the question of whether or not to use a hand held system called menu-point.
The simulation covered the bases of utilization that each factor brought to the table. The simulation also processed the amounts of costs involved in running the restaurant, the sales that occurred, and the profit and loss that the business was creating over the time that I took over.
ALTERNATIVE PROCESSES
The first alternative process that I adjusted was changing the seating setup to eight 4-top tables and twelve 2-top tables. This adjustment increased the utilization of the table while decreasing the wait time at the restaurant and decreasing the walk outs that the store was acquiring. The next alternative process was to run a wait staff of 5 and a kitchen staff of 4. These adjustments caused a higher utilization of labor and once again added to the reduced wait time of customers. These first alternative processes provided feedback of higher sales and above all higher profit.
The second alternative process that I...