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(solved) Operations management and service excellence

   

Added on  2020-01-07

19 Pages4759 Words196 Views
OPERATIONALMANAGEMENT AND SERVICE EXCELLENCE
(solved) Operations management and service excellence_1
TABLE OF CONTENTSINTRODUCTION............................................................................................................................4TASKS ............................................................................................................................................41. INTRODUCTION AND OVERVIEW OF FIRM.......................................................................42. OPERATIONS MANAGEMENT PROCESSES SUPPORTING COFFEE SHOP...................6Process and Layout ....................................................................................................................93. PERFORMANCE OBJECTIVES APPLIED ON PRUFROCK CAFE ANDIMPROVEMENTS WHICH CAN BE MADE.............................................................................104. SUPPLY CHAIN OF PRUFROCK COFFEE...........................................................................125. COMPARE AND CONTRAST QUALITY PROCESSES OF PRUFROCK COFFEE WITHCURATORS COFFEE STUDIO ..................................................................................................14CONCLUSION..............................................................................................................................15REFERENCES...............................................................................................................................16APPENDIX....................................................................................................................................18
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ILLUSTRATION INDEXIllustration 1: Prufrock Cafe in London...........................................................................................5Illustration 2: Input- Output model..................................................................................................7Illustration 3: Layout plan of Prufrock Cafe....................................................................................9Illustration 4: Coffee Supply Chain Process..................................................................................13Illustration 5: Supply chain process...............................................................................................13
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INTRODUCTIONOperational management is one of the areas of management, which usually focuses ondesigning and controlling the effective process of production within the enterprise. This processalso ensures the responsibilities on enterprise, as they have to carry their operations in effectivemanner so that customer gets best of the experience (Hazletta, McAdamb and Walkerc, 2013).Moreover, resources also need to be effectively manage so that they can contribute their best inthe growth and development.Taking the above topic into consideration, Prufrock Coffee has been taken as anorganisation which is a special coffee house and different varieties of coffee is served tocustomers so that they become loyal customers for the venture. Cited firm is situated at LeatherLn, London. This present document will emphasise on operational management process, which isused by cited coffee house. Document will also focus on different performance objectives whichventure can consider in augmenting their performance.TASKS 1. INTRODUCTION AND OVERVIEW OF FIRMPufrock Coffee has been established in the year 2009 and since that time, venture hasbecome home for coffee lovers. Cited venture offers different varieties of coffee and also coffeeschool in Cerkenwell. Pufrock Cafe has excellence in their work and has become a leadingresource in providing coffee education so that one can get best knowledge regarding the same.The location of the cited firm is at Leather Lane in Clerkenwell. The place earlier was aVictorian bookshop, which has been converted into coffee shop and the area of premises isaround 2000 sq.ft. The people who are working in the firm are skilled and multi-talented andprovide best coffee, home made food, etc (Massis, 2010). The timing of venture is 8-6 inweekdays and from 10-5 in weekends. The director of venture is Jeremy Challender who usuallysees the global coffee trends and ensures to make constant changes from time to time. Innovativetechnologies and coffee building equipment’s are used so that customers get best of theexperience. Apart from it, guiding people and educating them regarding coffee, various essays, videosand polemics are given to customers so that they can gain best of the knowledge regarding thepreparation of coffee. Cited firm usually serves speciality in coffees and fresh baked food from
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