service project

ServiceProject7Jun2019.xlsx

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Instructions

Instructions
	Please review the information on the "operations data" tab to get started.
	All of the information is located on the green tabs. Please do not change any of this data
	All of the pink tabs require your input. Please provide as much detail as necessary to support your answer'
	I have provided a yellow highlighted area for your responses. Please feel free to use more space if it is needed.
	Save your response as an Excel file and submit the entire file, with all of your responses, and calculations to eCollege before the due date.
	There are no tricks or information that has been hidden from you. This is a chance to demonstrate everything that you have learned about Operations Management and how it applies to a service setting.

operation data

You are in charge of the kitchen at a restaurant.
The restaurant only offers 5 items on the menu and the strategy is to serve extremely high quality food.
To make quality food you have decided to buy quality ingredients and to serve only the freshest ingredients
Everything is made fresh that day, with the exception of pizza crusts, fresh spaghetti and linguini which you buy from a local bakery on Mondays, Wednesdays, and Fridays.
Orders are placed the night before and arrive the next morning before the restaurant opens.
Each morning you throw away any leftover sauces, and ingredients except for pizza crusts which you keep for up to three days. Leftover wine is not thrown away either
You have six kitchen staff
	1 pizza chef	cooks pizzas, responsible for preparing pizza for serving
	1 pasta chef	cooks pasta and sauces, responsible for plating food
	1 pizza prep	Chops, cuts, and gets all ingredients ready for the pizza chef, helps prepare pizza for serving after they are cooked
	1 pasta prep	Chops, cuts, and gets all ingredients ready for the pasta chef, helps prepare plates of food for serving
	1 pass chef	responsible for handling incoming customer orders and assigning the cooking team, also manages the outgoing orders
	1 head chef	responsible for ensuring all employees are doing their jobs
Your goal is to have the food reach the customer within 20 minutes of the order being taken
The oven can not be opened for 5 minutes after placing a pizza in it or the other pizza will not cook correctly
Red sauce can be kept for 2 hours after being prepared and then it must be discarded
Clam sauce can be kept 30 minutes after being prepared and then it must be discarded
Vegetables can be prepped and stored in the refrigerator for up to 4 hours
You are only open for dinner and you serve from 5 pm until 11 pm each night

Employees

Training	Head Chef	Pizza prep	Pasta prep	Pizza cook	Pasta cook	Pass chef
Beth	X	X	X	X	X	X
Johnathan		X	X				The "X" means they are trained in these areas
Anna		X	X	X	X
Jordan		X	X	X	X
Michael		X	X	X
Jill		X	X	X	X	X
Jacob		X	X	X	X	X
Quality	If trained	If not trained
Beth	0.99	0.91
Johnathan	0.95	0.85		The percentage tells you how accurate they are. Beth, if trained in an area, will only make one mistake for every 100 tasks
Anna	0.97	0.85
Jordan	0.95	0.75
Michael	0.93	0.75
Jill	0.98	0.82
Jacob	0.93	0.75
Training can be done at $50 per hour
One hour of training will improve quality by 50%
Training	Head Chef	Pizza prep	Pasta prep	Pizza cook	Pasta cook	Pass chef
Hrs	100	2	4	8	8	50	These are the number of hours someone needs to be trained before they can do the task accurately
Pay	Head Chef	Pizza prep	Pasta prep	Pizza cook	Pasta cook	Pass chef
Hrs	$35	$10	$10	$15	$15	$25
For planning purposes just assume that there is an additional 50% added to the base pay to cover insurance and taxes.

Kitchen layout

Metrics

Metrics
Inventory value	$12,869.64
Inventory holding cost rate	0.2	annually
Labor Costs	hourly rates explained on employee tab
Orders returned due to bad quality	5%
Orders returned due to wrong order	3%
Customer Service - quality of food	4.6 out of 5 stars
Customer Service - quality of service	4.7 out of 5 stars
Inventory accuracy - pizza crusts	95%
Inventory accuracy - wine	91%
Inventory accuracy - tomatoes	85%
Inventory accuracy - parmesan cheese	92%
Inventory accuracy - mozzarella cheese	92%
Inventory accuracy - basil	87%
hourly rates e	87%
Inventory accuracy - clams	82%
Inventory accuracy - pepperoni	85%
Inventory accuracy - peppers	85%
Inventory accuracy - mushrooms	85%
Inventory accuracy - spaghetti	93%
Inventory accuracy - linguini	93%
Inventory accuracy - butter	96%
Inventory accuracy - olive oil	75%
Value of ingredients that are thrown away each night	$1,425.25
Time from taking order until it reaches the pass chef	3.5 minutes
Time from order reaching pass chef until it is sent to cook	1 minute
Time to prep a pizza	5 minutes
Time to cook pizza	10 minutes
Time to finish pizza prep before going to Pass table	3 minutes
Time food waits on pass table before it is picked up and delivered to customer	3.5 minutes
Time to cook pasta	8 minutes
Time to cook red sauce	3 hours
Time to cook clam sauce	30 minutes
Time to finish pasta prep before going to Pass table	3 minutes
Time to clean at the end of the day	6 total hours
Oven capacity is 6 pizzas at a time
Burner capacity is 6 pots
Health Inspection score from county	85%	Scores below 80% incur a $500 fine and scores below 70% require restaurant to close until errors are corrected

suppliers

Fresh and Dairy	Supplier 1	Supplier 2	Supplier 3	Supplier	Quality	Special requirements
Tomatoes (lb)	$ 1.25	$ 1.50	$ 1.40	Fresh & Dairy 1	90%	Can buy as little as 1 lb of each item
Garlic (lb)	$ 6.00	$ 6.50	$ 6.75	Fresh & Dairy 2	95%	Restricts purchases to 5 lb increments (example: if you want 4 lbs you must order 5lbs since they sell in 5 lb increments)
Basil (lb)	$ 3.75	$ 4.25	$ 5.00	Fresh & Dairy 3	97%	Will not deliver on Saturday or Sunday
Olive Oil (lb)	$ 4.00	$ 4.75	$ 5.50	Bakery 1	92%	Can buy in 1 lb increments, and no limit on pizza crust orders
Butter (lb)	$ 3.50	$ 4.50	$ 5.45	Bakery 2	95%	Restricts purchases to 5 lb increments (example: if you want 4 lbs you must order 5lbs since they sell in 5 lb increments). Pizza crusts ordered in 10 each increments
Clams (lb)	$ 6.50	$ 7.50	$ 8.25	Bakery 3	99%	Restricts purchases to 10 lb increments (example: if you want 4 lbs you must order 10lbs since they sell in 10 lb increments). Pizza crusts ordered in 100 each increments
Pepperoni (lb)	$ 7.75	$ 9.00	$ 9.75
Mozzarella (lb)	$ 4.25	$ 6.00	$ 7.00
Parmesan (lb)	$ 5.50	$ 7.25	$ 8.00
Peppers (lb)	$ 1.25	$ 1.50	$ 1.65
Mushrooms (lb)	$ 2.75	$ 4.50	$ 6.25
Bakery	Supplier 1	Supplier 2	Supplier 3
Spaghetti (lb)	$ 5.00	$ 6.25	$ 6.75
Linguini (lb)	$ 5.00	$ 6.25	$ 6.75
Pizza crust (each)	$ 3.25	$ 3.75	$ 4.25
Wine	Supplier 1	This is your only choice for wine
red wine (750ml)	$ 4.25
white wine (750ml)	$ 4.25

recipes

	Red sauce (oz)	Pepperoni (oz)	Mozzarella (oz)	Parmesan (oz)	Peppers (oz)	Tomatoes (oz)	Mushrooms (oz)	Spaghetti (oz)	Linguini (oz)	Clam sauce (oz)	Pizza crust
Pepperoni Pizza	2	8	8	2	0	0	0	0	0	0	1
Veggie Pizza	0	0	6	4	3	3	2	0	0	0	1
Spaghetti with red sauce	4	0	0	2	0	0	0	6	0	0	0
Linguini with clam sauce	0	0	0	3	0	0	0	0	6	8	0
	Tomatoes (oz)	Garlic (oz)	Basil (oz)	Olive Oil (oz)	Butter (oz)	Clams (oz)	red wine (oz)	white wine (oz)
Red sauce 32 oz	32	3	3	6	0	0	6	0	simmer and reduce ingredients to 32 ounces
Linguini sauce (aka white sauce) 32 oz	0	6	1	1	6	16	0	16	simmer and reduce ingredients to 32 ounces
Your strategy is to produce the freshest pizza and pasta.
Everything is made fresh that day, with the exception of pizza crusts, fresh spaghetti and linguini which you buy from a local bakery on Mondays, Wednesdays, and Fridays.
Orders are placed the night before and arrive the next morning before the restaurant opens.
Each morning you throw away any leftover sauces, and ingredients except for pizza crusts which you keep for up to three days. Leftover wine is not thrown away either

Demand

Item	1st Monday	1st Tuesday	1st Wednesday	1st Thursday	1st Friday	1st Saturdat	1st Sunday	2nd Monday	2nd Tuesday	2nd Wednesday	2nd Thursday	2nd Friday	2nd Saturdat	2nd Sunday	3rd Monday	3rd Tuesday	3rd Wednesday	3rd Thursday	3rd Friday	3rd Saturdat	3rd Sunday	4th Monday	4th Tuesday	4th Wednesday	4th Thursday	4th Friday	4th Saturdat	4th Sunday
Spaghetti with red sauce	32	26	35	35	31	28	31	31	30	35	33	28	33	32	35	34	26	31	32	34	34	25	38	25	29	27	27	25
Pepperoni Pizza	26	29	30	32	23	23	24	25	32	21	29	21	25	21	24	35	26	26	30	24	27	25	38	26	23	23	30	29
Linguini with clam sauce	37	35	32	36	40	39	40	32	39	32	34	33	38	33	35	43	34	32	31	39	31	33	47	34	30	37	39	30
Veggie Pizza	30	35	42	36	35	34	34	38	39	44	31	34	32	40	33	43	46	26	35	38	36	39	47	48	21	39	31	32
Total	125	125	139	139	129	124	129	126	140	132	127	116	128	126	127	155	132	115	128	135	128	122	170	133	103	126	127	116
Customers per hour	1st Monday	1st Tuesday	1st Wednesday	1st Thursday	1st Friday	1st Saturdat	1st Sunday	2nd Monday	2nd Tuesday	2nd Wednesday	2nd Thursday	2nd Friday	2nd Saturdat	2nd Sunday	3rd Monday	3rd Tuesday	3rd Wednesday	3rd Thursday	3rd Friday	3rd Saturdat	3rd Sunday	4th Monday	4th Tuesday	4th Wednesday	4th Thursday	4th Friday	4th Saturdat	4th Sunday
5:00 PM	6	6	7	7	6	6	6	6	7	7	6	6	6	6	6	8	7	6	6	7	6	6	9	7	5	6	6	6
6:00 PM	31	31	35	35	32	31	32	32	35	33	32	29	32	32	32	39	33	29	32	34	32	31	43	33	26	32	32	29
7:00 PM	38	38	42	42	39	37	39	38	42	40	38	35	38	38	38	47	40	35	38	41	38	37	51	40	31	38	38	35
8:00 PM	25	25	28	28	26	25	26	25	28	26	25	23	26	25	25	31	26	23	26	27	26	24	34	27	21	25	25	23
9:00 PM	19	19	21	21	19	19	19	19	21	20	19	17	19	19	19	23	20	17	19	20	19	18	26	20	15	19	19	17
10:00 PM	6	6	7	7	6	6	6	6	7	7	6	6	6	6	6	8	7	6	6	7	6	6	9	7	5	6	6	6
																												116

Scheduling

Scheduling
	Who will you schedule for the next Friday night
Thursday	Head Chef	Pizza prep	Pasta prep	Pizza cook	Pasta cook	Pass chef	Cleaning
noon
1:00 PM
2:00 PM
3:00 PM
4:00 PM
5:00 PM
6:00 PM
7:00 PM
8:00 PM
9:00 PM
10:00 PM
11:00 PM
12:00 AM
Please explain your reasoning for this schedule. Include any details/metrics that you think will help justify your answer.

Forecasting

Forecasting
	Develop the forecasts for what you will order on the next Thursday and next Friday
	Thursday	Friday
Fresh and Dairy
Tomatoes (lb)
Garlic (lb)
Basil (lb)
Olive Oil (lb)
Butter (lb)
Clams (lb)
Pepperoni (lb)
Mozzarella (lb)
Parmesan (lb)
Peppers (lb)
Mushrooms (lb)
Bakery
Spaghetti (lb)
Linguini (lb)
Pizza crust (each)
Wine
red wine (750ml)
white wine (750ml)
Please provide any calculations in the section below. Fully explain your forecast and why you chose the methods that you did.
This is just a starting area. Use as much space as you need.

Quality

Quality
	Please fully describe your Quality Management program in detail.
	This is just a starting area, use as much space as you need
	Please fully describe your Quality Control program in detail.
	This is just a starting area, use as much space as you need

Supply Chain

Supply Chain
	Please discuss who you will choose as your suppliers and fully explain why you chose them
	This is just a starting area, use as much space as you need

Inventory Management

Inventory Management
	Please discuss your inventory management plan. Add as many details as you need to support your answer
	This is just a starting area, use as much space as you need

Resource Management

Resource Management
	Please discuss your resource management plan. Add as many details as you need to support your answer
	This is just a starting area, use as much space as you need

Layout

Layout
	Please discuss any change you would like to make to the facility layout. Please fully justify your answer
	This is just a starting area, use as much space as you need

Planning

Planning
	Please discuss any changes you would like to the sequencing of the prcoesses. Please fully justify your answer
	This is just a starting area, use as much space as you need

rubric

You should consider all of the following items when you are discussing each section
Topic	Areas that should be covered
Forecasting	Technique	Metrics
Planning	Sequencing
Scheduling	People	Processes	Training
Facility layout	Rearrange
Inventory Management	ABC inventory	Physical inventory
Supply Chain Management	suppliers
Quality Management	Raw materials	Processes	Training
Quality Control	Metrics	Customer satisfaction
Resource Management	batch processes	scheduling