Process Improvement Report: As-Is Techniques and Restaurant Analysis

This report delves into process improvement, specifically focusing on As-Is techniques and their application within a restaurant setting. It begins by identifying the importance of process improvement in addressing operational challenges, such as long customer wait times and waste managem...Read More

RUNNING HEAD: Process Improvement
Process Improvement
As-Is Techniques

Process Improvement
Abstract
This assignment is designed to identify the techniques useful for the successful
implementation of the change in the business process and to identify the issues those are need
to be improved in the process improvement. IOHP is the restaurant has adapted the TPS
system to manage the waste production, this report will identify the best suitable methods for
the process improvement at the restaurant based on the present (As-IS) situation and will lead
the organisation to what it want to become (TO_BE).
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Process Improvement
Contents
Process improvement and AS-Is techniques..........................................................................................3
Steps before AS-IS mapping...................................................................................................................3
AS IS process mapping techniques........................................................................................................4
Process map of the restaurant as designed.............................................................................................7
Flow chart for the AS-IS to To BE in the process improvement............................................................7
Conclusion.............................................................................................................................................9
References...........................................................................................................................................10
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Process Improvement
Process improvement and AS-Is techniques
Business is the continuous long term activity facing the varieties of operations and
challenges. These challenges lead the process of improvement in the operation of the
business. This is a continuous process that result the development of the business with the
solution. IHOP has identified issues with the long waiting time of the customer, issues with
the menu cards and also with the waste management in the restaurant (Forsgren, 2015). IHOP
has adopted the Toyota Production System (TPS) which support the Lean Manufacturing or
Just-in-time method because this is the best method to get rid of the consumer waiting and
waste management issues (Alvesson, 2015).
This system focus the fast production of the food ordered at the counter and of the sound
quality product that is estimated to be delivering on the less waiting time because large
waiting time is reducing the customers and also affecting the production (Hammer, 2015).
Steps before AS-IS mapping
 Identification of the problem
 Determination of the goal
 Selection of the techniques
 Determine the team and consultation
 Elaborate work plan
 Implement the strategies
 Match the result with the previous conditions
 Identify errors
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Process Improvement
Flow chart for the implementation of the As-Is process
AS IS process mapping techniques
TPS allows the management to take the appropriate time to gather the relevant data for the
process improvement (Lee, 2019). This process should be followed by the above given
process but important tools of the As-IS mapping are as follows
 Interview
 Survey
 JAD sessions
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Identification of
the problem
Determination of the
goal
Selection of
the techniques
Determine the
team and
consultation
Elaborate The
Work Plan
Implement
The Strategies
Match The Result
With The Previous
Conditions
Identify Er rors

Process Improvement
• This is the most common mean to map the changes or improvement in the process.
IOHP Staff can use the direct interviews to get the idea about the change (Nieves &
and Segarra-Ciprés, 2015).
• To collect the information quick ad on large level survey is the best method where a
format is asked to fill by the targeted people and researchers record the information as
the foundation of the mapping (Prajogo, 2016).
• The most reliable and important step where representatives involved in the process
improvement use the tools to sort the most relevant information and make the
structure of their improvement process.
As is process mapping helps to construct the work-flow chart for the process improvement
and other features of the business (Lozano, 2013). Here in the IOHP is targeting to make the
restaurant a big burger house instead if children pancake menu. This is the main change it
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Interview
Survey
JAD sessions

Process Improvement
wants to introduce to improve its sales and make the brand famous among the young age
people (Mik, 2017).
To apply this restaurant need to follow the change management process flow chart, that is
given below
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Process Improvement
Process map of the restaurant as designed
Flow chart for the AS-IS to To BE in the process improvement
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Back of the house Line Front of the house
Store and Prep Raw Food
Prepare Food for Resale
Sell Menu Items
Food delivery
Food put away
Prep items
needed?
Prep food for menu
Pull prepped food
for line
No
Yes
Store prepped food
Cooks stock line
Front of house
prepped for guests
Host seats guest
Seating rotation
system
Enter order
in system
Food order
prints in
kitchen
Cook Order
Sell food to wait
staff
Bring food to guest
Clean Station
Cash out
guest checks
Put unused food
away

Process Improvement
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Interviews
Surveys
Scope
Plan
And resource allocation
Selection of specific
Process
Analyse the effects and
evaluate
Document As-Is process
Technique selection
Focus group
mapping

Process Improvement
Conclusion
This report has identified the two processes as the effective to implement the As-is process
improvement techniques useful for the implement and innovation of the change in the
restaurant. Major issues the restaurant facing are the delayed service and waste management
this is possible to sort with the step by step process that will start with the interview and
survey of the regular customer and change in the waste management techniques by adapting
the TPS system introduced by Toyota.
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Process Improvement
References
Alvesson, M. a. (2015). Changing organizational culture: Cultural change work in progress.
Abingdon: Routledge.
Forsgren, M. (2015). Managing the Internationalization Process (Routledge Revivals).
Abingdon: Routledge.
Hammer, M. (2015). "What is business process management? In " Handbook on business
process management (pp. 3-16). Berlin: Springer.
Lee, C. H. (2019). Creativity and innovation in the restaurant sector: Supply-side processes
and barriers to implementation. Tourism Management Perspectives, 31, 54-62.
Lozano, R. (2013). Are companies planning their organisational changes for corporate
sustainability? An analysis of three case studies on resistance to change and their
strategies to overcome it. Corporate Social Responsibility and Environmental
Management, 20(5), 275-295.
Mik, E. (2017). Smart contracts: terminology, technical limitations and real world
complexity. Law, Innovation and Technology , 9(2), 269-300.
Nieves, J., & and Segarra-Ciprés, M. (2015). Management innovation in the hotel industry.
Tourism Management, 46, 51-58.
Prajogo, D. I. (2016). The strategic fit between innovation strategies and business
environment in delivering business performance. International Journal of Production
Economics, 241-249.
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