Operation Management: The Importance Of Operations Management

703 Words3 Pages
Operation management The Operational Management is an area of management concerned with managing, designing, and controlling the day to day processes of production and redesigning business operations in the production of goods or services. Operations management is important in all business. It deals with creating the services and products upon which we all depend. All organizations produce some mixture of services and products, whether that organization is large or small, manufacturing or service, for profit or not for profit, public or private. Most of the companies have now come to understand the importance of operations. This is because they have realized that effective operations management gives the potential to improve both efficiency…show more content…
Rubal & Ms. Sukhmeet kaur are owners of the restaurant. They are from (Punjab), India. They are doing a partnership business. • Manager – Ms. Sukhmeet kaur is manager of the restaurant. • Supervisor- Mr. Aniket is supervisor of the restaurant. • Chef- four chef`s is working in restaurant. This includes one head chef assisted by 2 chefs and one tandoor chef. They handle all the activities in kitchen. • Kitchen hand- There is two kitchen hands to help the chef. • Bar counter staff- there are two bar counter staff. • Serving staff- there are six serving staff to do morning and evening shift. Day to Day operation • Opening hours- The restaurant opening time 11 am to 11:30 pm. • Kitchen hours- the kitchen time 12 am to 10 pm. • Who open the shop- The manager of restaurant open the shop. • Who start the kitchen- the assistant chef starts the…show more content…
• Raw material procurement list for the next day- supervisor prepare the raw material list for the next day. • Effetely closing down shop- supervisor close the shop. Performance objectives of the restaurant Operational structure:- Different steps are under the operational structure which are followed by the restaurant. • List of products- where we come to know about the demand and the quantity of the products, we make a list of products. • Cost Control:- under this management In the kitchen they try to make excellent food which is able to fulfil the requirements of customers. They provide food in low cost. • Quality:- In this restaurant they provide a fresh food which is more delicious and chief make food on spot. Firstly restaurant manager check the quality of food after that they serve the customers. • Service:- they provide service very fast. They set the time according to dish and serve within the dish time. they provide quick service without having customer to wait long. They giving greeting within two minutes of entry any customers. • Attitude:- the staff has a strong impact on the customer experience at a
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