Assignment of company according to Operation strategies Issues

Assignment of company according to Operation strategies Issues:

Survey process:

To carryon our survey we selected a Chinese Restaurant. Before visiting the Restaurant, we made questionnaire. Then at appointed time we went there to visit the restaurant. We meet the manager. He cordially receives us.

After taking some snacks we started discussion about our desired topics. He helps us with necessary information .The manager unlighted us about their Restaurant policy, operation strategies policy, present office status and so on. They also provided us booklet and some important photographs.

Name and address of the restaurant:

King prawn Restaurant

House no: 21, sector: 7,

Sonargaon janapath,

Uttara , Dhaka.

Literature Review

Relevant literature has been reviewed first to get a clear idea about the operation management, operation strategy issues and its details.

The Issues considered in making operation strategy usually include:

Ø Capacity requirement

Ø Facilities

Ø Technology

Ø Integration

Ø Workforce

Ø Quality of products/ service

Ø Production planning

Ø Material control

Ø Organization structured

Perspective of king prawn restaurant:

Capacity requirement:

v Capable to serve 300 people at a time

v Orders are served within ½ hour of being ordered

v They provide Chinese , Thai cuisine and some of special bangle item

v They provide good quality of service to their customer

Facilities:

v Fully air conditioned hall

v Dressing room facilities for wedding party.

v Discount on large order

v Special facilities for parties and ceremonies.

v  Special facilities for children to play

Technology:

v They use electric oven for cooking.

v They use c.c.tv camera for security camera.

v They use television and music system to entertainment there customers.

Integration:

v Aftab paltry farm supply them chickens.

v Fresh vegetables are collected from the market day to day.

v Kitchen materials are supplied by agora.  

v They set lunch facilities for Bangladesh medical college students and stuffs and also for some special customers.

Workforce:

v Experienced cook stuffs

v Good salesman and waiters

v A good manager to control the production and service

v Salaries are paid on the basis of their working hours.

Qualities of product / service:

v Neat and clean kitchen

v Hygienic and healthy food.

v Good environment

v Quality service are provided

v Special care takes to the customers

v Well decorated interior

v Ornamental ceramic diner sets are used.

Production planning:

v Every item in produced after being ordered.

v The quality of person should be clarified.

v There is some product which is produced seasonally.

Material control:

v The qualities of kitchen material are strictly controlled.

v No flute foods, vegetables are used

v they use cholesterol free oil ( sun flower oil)

v Chinese food materials are imported from overseas.

Organizational structure:

v Manager control the employees

v Waiters have their duty for ten hours a day

v They got 4 holydays in a month

v Those who are permanent staff they are being paid monthly their salary.

v Those who are not permanent they have been paid on the basis of working hours.

v Permanent staff got bonus on the two Eid.

v All the staff and security guard wear uniform.

v Two staff is used for cooking they are working one after another for every 5hours.