...XLRI BM 2011-13 GROUP 4B ORM-II Project Report “Appetite Restaurant”, JK Residency Group 4 – Section B Name Vrajesh Shah Manik Raina Chinmay Kamat Ankit Jain Ajay Rajan Roll Number B11121 B11090 B11075 B11069 B11065 This project report has been submitted for the fulfillment of Operations Management – II course under the guidance of Prof. Trishit Bandyopadhyay. We thank Mr. Amiya Paul, Captain, F&B (Services), Appetite Restaurant for helping us out with details about operations of Appetite. Contact Person: Mr Amiya Paul Mobile Number: +91 9204550981 ORM Project Report – “Appetite” Restaurant, JK Residency Executive Summary This project report is based on our study of Operations Management at JK Residency’s Appetite Restaurant in Jamshedpur. Started in November 2010, JK Residency can be classified as a 3 Star Business Hotel located ten minutes from Tatanagar railway station. We explored different concepts in Operations Management such as forecasting, aggregate planning, inventory control, scheduling, materials requirement planning, quality control in discussions with the captains at Appetite. The report contains our findings of our study. We have tried to analyse the operations both from a theoretical and an on-ground perspective. The operational processes at Appetite are quite different from those of a manufacturing firm primarily......
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...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...
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...Case Study 1 – Possibility Restaurant Executive Summary Angela and Zooey decided to open the first ever French restaurant in Draperton called “The Posibility”. They could not offer a full menu at the beginning because they had no idea which tastes their clientele would gravitate toward when it came to French cuisine. They decided to settle for two main dishes; fish and beef. Their second dilemma was to figure out the number of meals to prepare each night. This would help them to efficiently plan for the purchase of ingredients and scheduling of labor. The latter problem requires some analysis in order to find out an ideal combination of the number of fish and beef dishes to be prepared which would yield the most profit, taking into account their limited resources and limiting environmental factors. Solution As mentioned in the previous paragraph, chef Pierre will only prepare fish and beef dishes which will be complemented by various desserts, salads, soups and vegetables. This will help them tailor their menu to the clientele’s preferences. For the second dilemma, I would suggest computing the expectations and limiting factors provided so as to achieve the best possible combination that will fully utilize available resources and yield the most profit. We know that fish and beef yield profits of $12 and $16 respectively. A maximum of 60 meals can be prepared each day, of which 60% are projected to be fish due to clientele’s healthy lifestyles, and beef sales will be......
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The Possibility Restaurant
...Executive Summary Introduction Angela Fox and Zooey Caulfield are recent college graduates from State University with a degree in food and nutrition. With their love for food and nutrition these two friends have decided to open up a French restaurant in Draperton, which is also the town State University is located in. They believe their business will prosper because there are no French restaurants in the area leaving the restaurant to be unique. They acquired a Victorian home just off of Main Street which is a heavily trafficked area and name their new venture “The Possibility”. Though “The Possibility” has potential, being inexperienced restaurant owners leaves for some potential problems. Also being recent college graduates it is vital that they do not create too much as waste as they cannot afford to. The main objective for Angela and Zooey is to maximize their profits with certain constraints. Case Analysis Key Challenges The first problem that faces Angela and Zooey, the decisions makers, is the lack of knowledge of the preferences in which their clientele have in relation to French cuisine. Since this will be the only French restaurant in Draperton the decision makers are not able to offer a full menu as they do not want to accumulate waste. The next problem for the decision makers is to find the optimal amount of meals to produce each night. As mentioned before, Angela and Zooey cannot afford too much waste. Since this is a new venture, the decision......
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Case Study: “the Possibility” Restaurant
...1 Case Study: “The Possibility” Restaurant Angela Fox and Zooey Caulfield were food and nutrition majors at State University, as well as close friends and roommates. Upon graduation Angela and Zooey decided to open a French restaurant in Draperton, the small town where the university was located. There were no other French restaurants in Draperton, and the possibility of doing something new and somewhat risky intrigued the two friends. They purchased an old Victorian home just off Main Street for their new re staurant which they named “The Possibility.” Angela and Zooey knew in advance that at least initially they could not offer a full, varied menu of dishes. They had no idea what their local customers’ tastes in French cuisine would be, so they decided to ser ve only two full course meals each night, one with beef and the other with fish. Their chef, Pierre, was confident he could make each dish so exciting and unique that two meals would be sufficient, at least until they could assess which menu items were mos t p opular. Pierre indicated that w ith each meal he could experiment with different appetizers, soups, sala d s, vegetable dishes, and desserts until they were able to identify a full selection of menu items. The next problem for Angela and Zooey was to dete rmine how many meals to prepare for each night so they could shop for ingredients and set up the work schedule. They could not afford too much waste. They estimated that they would......
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...Unit 2 Project Chapter 2 6. (Production Possibilities) Under what conditions would an economy be operating inside its PPF? On its PPF? Outside its PPF? Resources are employed efficiently when there is no change that could increase the production of one good without decreasing the production of the other good. Efficiency involves getting the most from available resources. Economy is efficient if it produces on the PPF. Points inside the PPF identify combinations that do not employ resources efficiently. Points outside the PPF identify unattainable combinations, given the availability of resources, technology, and rules of the game. Thus, the PPF not only shows efficient combinations of production but also serves as the boundary between inefficient combinations inside the frontier and unattainable combinations outside the frontier. 19. (Shifting Production Possibilities) Determine whether each of the following would cause the economy’s PPF to shift inward, outward, or not at all: A. An increase in average length of annual vacations Shifts inward- means that decrease in work hours- human capital B. An increase in immigration Shifts outward- human capital increases C. A decrease in the average retirement age Shifts outward- more old people will work than before giving contribution to human capital D. The migration of skilled worked to other countries Shifts inward Chapter 4 5. (Income Effects) When moving along......
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...Restaurant Customer Satisfaction Surveys Can Keep Your Customers Coming Back Keep your customers coming back and recommending your restaurant to others with help from restaurant customer satisfaction surveys. Restaurant customer satisfaction surveys give you quantitative insight into the opinions and attitudes of your customers. You’ll obtain facts about what they want, what they expect, and if they plan to return to your restaurant again. If results show that your restaurant does not meet your customers’ expectations, you’ll know exactly what areas to target for improvement. Whether you own a fast-food restaurant, a dine-in establishment, or a chain of restaurants, Infosurv’s restaurant survey measuring customer satisfaction can provide you with valuable data you can use to make better business decisions. Gauging satisfaction with a restaurant customer survey can tell you about the demographics of your customers as well as give you insight into what they really think about: * Food quality * Menu selection * Menu pricing and value * Waiting times * Promptness of service * Professionalism and friendliness of server(s) * Server’s knowledge of menu * Decor * Restaurant location * Overall restaurant experience By assessing the wants and needs of customers – and then acting upon them – restaurants have continually found that satisfaction surveys encourage: * Repeat business * Positive feelings towards the restaurant because they...
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...The Assignment I hope that you are hungry because this assignment calls for you to investigate a restaurant and write a review. The first task of this assignment is to visit any establishment that serves some type of food or drink. I know that you many of you are on student budgets, but we all have to eat! You don't need to spend a lot to fulfill this assignment. You can write about a fast food restaurant, the school cafeteria, your local coffee shop, a bar, even a food cart would do the trick. It is not the place that matters for this assignment, but if you think that this investigation will stretch your budget too much, please contact me ASAP: I do have a backup assignment that meets the same objectives. I want to see you reach your target audience, use critical thinking skills, include important and relevant details, gather and organize a variety of examples, and use language thoughtfully. I also want you to practice the format of a standard academic essay. Please make sure to include an introduction, a thesis, supporting paragraphs, and a conclusion. Your assignment needs to be about 3-4 pages (about 1,000-1,250 words), typed in a 10 or 12 point font and double-spaced. Your essay should have a catchy title and a heading that includes your name and the date. Audience and Persuasion One main objective of this essay is to persuade the audience about your evaluation through your examples. For our purposes, your target audience is other PCC students (click here for......
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Conceivability and Possibility
...Guide to Possibility In his scholarly article entitled, Does Conceivability Entail Possibility (2002), Professor David J. Chalmers of the University of Arizona examines the argument that to conceive of something necessarily entails its possibility. Chalmers states that arguments regarding conceivability and possibility typically consist of three parts; the first is the epistemic claim---conceived statement (S); the second is the modal claim---because S is conceived of, S is necessarily possible; and the third is the metaphysical claim, consisting of an assertion about the nature the universe. For example, I can conceive of that my mind exists independent of my brain, therefore it is possible that my mind exists independent of my brain, meaning that the mind is not reducible to the brain. Similarly, I can conceive of seeing without eyes, therefore it is possible that I can see without eyes, meaning that sight is not reducible to eyes, but is something independent of the eyes. But is it? In this second example, in particular, the distinction between a metaphysical possibility and a natural possibility is clear. While it is perhaps metaphysically possible to see without eyes---in a different world with different physical laws that do not require eyes for sight---in our present world, it is not naturally or physically possible to see without eyes. In broader terms, the metaphysical possibility of S does not necessarily translate to the physical or natural possibility of S.......
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Possibility and Actuality…
...Possibility and Actuality… Have you ever read a passage in a book and known that the author intentionally plagiarized your thoughts, even though you know that the passage was written long before your mother was born? It is approaching the feeling of surreality but not quite. Anyway, that has happened to me again and even though I have always stated the passage with different words the underlying postulation is still the same. Oswald Chambers in My Utmost For His Highest writes, “…you know there is no criminal who is half so bad in actuality as you know yourself to be in possibility”. I have always said it a bit different: maybe that if I had grown up in Hilter’s shoes I might just be Hilter himself. We mistakenly believe that there is something fundamentally good about ourselves because we have not perpetrated any heinous or extremely violent acts over the course of our lifetime. This is not the case. Goodness is something that is not in us at all, unless we are indwelt with the power of the Holy Spirit. So the only thing that makes me good has nothing to do with myself. I am not good. If I were left to my own devices I would become the Hilter of my own life. Jesus always made the point that there is no division between the mental and physical lives, that the thought is just as bad as the action (i.e. if any man lust after a woman, if any man wants to kill his brother, etc…). In sum, if we were to be honest with ourselves we must profess that it is a force wholly separate......
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...Kamayan sa Villiares (food and restaurant) In Particular Fulfilment of the Requirements for the Degree of Bachelor of Fine Arts Major in Visual Communication Submitted by: By: Regienald S.D Bairan CHAPTER 1 INTRODUCTION Advertising is how a company encourages people to buy their products, services or ideas. An advertisement or Ad is anything that draws good attention towards these things. It is usually designed by an identified sponsor, and performed through a variety of media. The critical part of making an advertising campaign is determining a campaign theme as it sets the tone for the individual advertisements and other forms of marketing communications that will be used. The campaign theme is the central message that will be communicated in the promotional activities. The campaign themes are usually developed with the intention of being used for a substantial period but many of them are short lived due to factors such as being ineffective or market conditions and/or competition in the marketplace and marketing mix. RESTAURANT Is a business which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. TYPES Restaurants may be classified......
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...RESTAURANT PRACTICUM REPORT On THE MAX’S RESTAURANT Robinson Place Imus Cavite TRAINING PERIOD: November 11, 2014 to February 6, 2015 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Associate in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Ralf Laurence R. Osis #10 Mambog 1, Bacoor Cavite (046) 418-0539 SUBMITTED ON: February, 2015 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii Acknowledgment ……………………………………………………………… iii List of Tables ……………………………………………………………… iv List of Figures ……………………………………………………………… v List of Exhibits ……………………………………………………………… vi Page CHAPTER I: Introduction Institutional Background 5-6 General Location 7 Vision, Mission and Goals 8 Institutional Philosophy 8 Organizational Chart 9 Facilities and Layout 10 Outstanding Characteristics 10 CHAPTER II: Discussion of Findings, Analysis and Recommendation A. Dining Area Organizational Chart 12 Job Description 13 Job Specification 14-15 Facilities, Layout, Design and......
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Mcdonald's Seniors Restaurant
...“Seniors” Restaurant Topics covered – * Evaluate Lisa Aham’s current strategy regarding senior citizens. * Does this strategy improve this McDonald’s image? * What should she do about the senior citizen market – that is, should she encourage, ignore, or discourage her seniors? * What should she do about the bingo idea? Explain. Evaluate Lisa Aham’s current strategy regarding senior citizens. Key themes of the current strategy are * Monthly breakfast special for seniors leading to increased number of older customers, turning them into regular patrons. * Employees are super friendly to seniors and have developed close relationships with them. * While McDonald’s is a fast food restaurant, growing customer base is ‘non fast food’ clientele. SWOT Analysis Strengths * Increase in customer base because of the special breakfast offer for seniors. * Customer Loyalty - senior customers have become regular patrons. * Great customer relationships - friendly employees. * In sync with McDonald's corporate philosophy to be friendly and to give back to the communities it serves. * Most senior customers come during the morning slow hours and leave before the noon crowd comes in. * Senior customers are friendly and clean up after themselves before they leave. Weaknesses * Senior customers spend similar to an average customer but use facilities for much longer. * While McDonald's is positioned as a fast food restaurant,......
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The Possibility Restaurant
...“The Possibility” Restaurant Problem Angela Fox and Zooey Caulfield were food and nutrition majors at State University, as well as close friends and roommates. Upon graduation Angela and Zooey decided to open a French restaurant in Draperton, the small town where the university was located. There were no other French restaurants in Draperton, and the possibility of doing something new and somewhat risky intrigued the two friends. They purchased an old Victorian home just off Main Street for their new restaurant, which they named "The Possibility". Angela and Zooey knew in advance that at least initially they could not offer a full varied menu of dishes. They had no idea what their local customers' taste in French cuisine would be, so they decided to serve only two full-course meals each night, one with beef and the other with fish. Their chief, Pierre, was confident he could make each dish so exciting and unique that two meals would be sufficient, at least until they could assess which menu items were most popular. Pierre indicated that with each meal he could experiment with different appetizers, soups, salads, vegetable dishes, and desserts until they were able to identify a full selection of menu items. The next problem for Angela and Zooey was to determine how many meals to prepare for each night so they could shop for ingredients and set up the work schedule. They could not afford too much waste. They estimated that they would sell a maximum of 60 meals each night...
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...industry and 10 times the Hotel industry. According to a report by Technopak Analysis, the market size of the food service sector is estimated to be $8.1 billion by 2013 and $9.6 billion by 2018. It is growing @ 5-6% per annum. 6.8 5.8 6 4 The importance of food service industry stems from The organized segment of the restaurant industry, at 16-20% of the total industry is more than the organized segment of the retail industry, which currently stands at 8%, and is growing faster than the overall restaurant industry, at 20-25% per annum. 2 0 2008 2009 Organized 2013 2018 Unorganized Segments of the Food Services Sector 20% 80% Organized Unorganized Segments of the Organized Food Services Sector This segment is dominated by restaurants which constitute 40% of the market. Cafes, pubs, clubs and bars together constitute 32% of the organized food service industry. 40% 15% India is beginning to show up on the radar of the top food service chains and is likely to account for 10% of new unit growth in the next four to five years. Restaurants Takeaways Pubs. Cluns & Bars 100% FDI is permissible in the sector under the automatic route. 9% 3% 16% 17% Hotels & Lodgings Others Cafes Source: NRAI, Datamonitor, Franchise India, Technopak Analysis 3 What Drives the Growth of the Industry? Demand Side Drivers – The Demographic Profile of the Indian......
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Graphical solution; sensitivity analysis (3–35)
Computer solution; sensitivity analysis (3–35)
Model formulation; computer solution
Sensitivity analysis (3–38)
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PROBLEM SOLUTIONS PROBLEM SUMMARY
QM for Windows
QM for Windows and Excel
Graphical solution; sensitivity analysis
Graphical solution; sensitivity analysis (3–5)
Sensitivity analysis (3–5)
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Sensitivity analysis (3–8)
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Computer solution; sensitivity analysis (3–14)
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Chapter Three: Linear Programming: Computer Solution and Sensitivity Analysis