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OPM 500 SLP 4 Process Management and Productivity Module 4 SLP

Essay Instructions:

RESTAURANT CONTINUE
SEE ATTACHMENT AND APPLY CORRECTIONS. 3 SOURCES, INTRO AND CONCLUSION. YOU'RE NOT READING MY CORRECTIONS. KILLING ME

 

11/20/19, 9(28 PM https://tlc(dot)trident(dot)edu/content/enforced/134223-OPM500-2019OCT14…lSessionVal=xSPM2eMbnMwMklaJirKtAyAOV&ou=134223&d2l_body_type=3 Page 1 of 2 Module 4 - SLP OPERATIONS DECISIONS SLP 4 continues with your imaginary company focused on supply chain management Session Long Project Continue using your fictitious company from the previous SLPs, and continue to develop the company profile and operating information. This is a very open-ended SLP and it will give you an opportunity to expand you knowledge and also allow creativity in providing the solution to the challenges. Your company is faced with an increase in demand. Identify how your company uses forecasting for purposes of capacity planning and how you can utilize productivity, inventory control, and quality improvements to meet this new demand (Operations decisions). Review different kinds of capacity and capacity constraints. How is forecasting used to generate short-term and long-term information about demand that affects capacity? What are some options that the company has in terms of increasing its capacity? NOTE: in retail businesses with physical locations where customers are served, capacity can be measured in terms of size of the facility and throughout of customers. What is your current Max Possible throughput - how many customers can you serve with your current capacity? Often there is a trade-off in size of the facility for backroom inventory or kitchen, displaying inventory to customers or seating, and customer space such as aisles and checkouts or bar space and waiting areas. You should consider all of these in your capacity analysis This paper should be approximately 3–5 pages in length counting the introduction, body, and summary. You should include references and cite them properly in the paper. Generally, at least three references should be used. SLP Assignment Expectations Listen 11/20/19, 9(28 PM https://tlc(dot)trident(dot)edu/content/enforced/134223-OPM500-2019OCT1…lSessionVal=xSPM2eMbnMwMklaJirKtAyAOV&ou=134223&d2l_body_type=3 Page 2 of 2 Privacy Policy | Contact First discuss the recap of your company and add any additional information about it that will add necessary and/or interesting information as background to the discussion of capacity and forecasting. Identify at least two types of capacity and the constraints that act on them now and in the future. Discuss the types of forecasting methods that your company uses. How do they generate short-term and long-term demand forecasts? Determine and discuss some options that the company has in terms of relaxing or eliminating constraints and increasing capacity in the two areas you have identified. Which of these options would you recommend and why? There is no right or wrong response so be creative and use your knowledge to compile the paper. Read and review all of the references and resources on productivity, processes, inventory, quality, and capacity. You should look for additional references about the type of business you are operating with specific information about improving capacity and using forecasting.

Essay Sample Content Preview:

Trident University International
Student Name
Process Management and Productivity Module 4 SLP
OPM 500 Operations
Professor’s Name
Date of Submission
Introduction
Capacity panning partly depends on the number and availability of personnel for production, the quantity and capacity of available equipment and time, which influences service provision. In creating menus, the capacity is taken into consideration since the budget, seasonal changes, consumer demand and schedules are all part of capacity planning. Thus capacity according to demand is important when forecasting where sales meets the demand, while lack of space results in loss of revenue. The operations decisions focus on capacity planning and forecasting to improve productivity.
Background on company
Restaurants are process managed and have many activities, but little time to manage all the activities, but improve productivity is one way to use the resources efficiently and manage the processes effectively and efficiently. The menu, the quality of the products quality of service, availability of the food items being offered, costs and capacity all affect the restaurant business. Teamwork and material productivity are associated with better outcomes and improved profitability levels as there is focus on efficiency and effectiveness.
Types of capacity and the constraints
The limited number of seats and the number of food items that are cooked during times of high demand limit the capacity to meet customer demand in the restaurant industry (Chen, He & Paudel, 2018). The number of seats and space affect how many customers can eat while inside the establishment rather than order takeouts and this may in increased waiting time. If there are few seats, fewer customers will be willing to eat out at the restaurant. Dinner time is a busy time for the restaurants, but there is limited time and the cooks and chests face challenges meeting the customer demand. Constraints affect the output, pricing ad quality of services, where the limited number of seats and business hours are some of the major constraints (Chen, He & Paudel, 2018).
Forecasting methods
Accurate forecasting is important to make predictions on customer sales and demand as well as revenue management. Linear regression is one method commonly used in forecasting and is based on historical trends and demand is a seasonal variable, but the inventories are in many cases fixed. Typically, the sales revenue is the dependent variable, which depends in various factors icing price, income, quality of services number of menu items and the season. There are other factors that can be quantified such as how the location influences access to the establishment. When forecasting sales and customer demand there is focus on sales history of similar establishments and the growth rate
The moving average methods (s...
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