Introduction to Production Management

Assignment

North South University

Submitted to:

Shaila Jahan Mona

Lecturer

Management Department

Submitted by:

Name ID
TASNIM MAHMUD TRISHA 1410295030
NUSRAT JAHAN 1410114030
MD ISMAIL HOSSAIN 1513314030
MD. NAYEEM 1511439030

Section: 12

Date of Submission: 07th March, 2018

Restaurant
Restaurant is a public place where provides food and beverage on a commercial basis.This is
open to all to take refreshment,food and beverage. Everybody can take food and beverage against
money.Restaurant offers service of food and beverage desires to satisfy the guest. Actually
restaurant is to sell their foods and hopefully please the consumers with an enjoyable meal in an
environment where they will comfortable with a good temperature.
Video Overview
In these video we can see that anything in this restaurant is devoid of a touch of technology
including the food. Here if one would like to make a special order they must swipe through the
menu on the tablet and food comes into a high speed conveyor belt. This restaurant belongs to a
major conveyor belt sushi chain with more than 300 shops around Japan. The conveyor belt here
is laid out in an E-shape allowing more diners to be served than with a conventional loop
arrangement. This space maximizing layout is now standard at chain sushi shops. The restaurant
can serve 196 customers with a kitchen staff of no more than 15. There are actually no chefs.
Everything is automated which providing very high quality food. The conveyor mechanism itself
has cutting edge. Their kitchen receives a personal order from a diner. It’s delivered along a high
speed lane straight to the table. Here the new direct delivery lane is accommodated in the space
above the new deliver conveyor belt. When customers are done with their dishes they put them
into the slot. It feeds a lane that runs under the regular conveyor belt and carries the plates from
the tables straight into the dishwashing station. In this restaurant they wash their dishes with help
of the machine and washed plates sent to the food preparation area. When someone enters into
the restaurant the time and number in the party are recorded what those customers ate and when
they are ate. When a plate is taken ordering of items not on the conveyor belt is done through a
touch screen. This data is also locked. They also have the camera linked with their headquarters.
So they can be maintaining their process easily. Computers forecasting and off size support these
elements combine to eliminate waste and offer customers high quality service. This system easily
calculates bill of the customer, because each plates contain with an IC chip and their underside
has magnets. This restaurant is also well decorated and chaos free. Because everything is
technology processed and they clean their restaurant stuff very easy way with the machine.

Uniqueness of this non-traditional restaurants

Uniqueness is the thing that brings new customers to the restaurants. Uniqueness of any
restaurants push the institution to become incredible. This restaurant in Japan, a non-traditional
restaurants that has some enormous uniqueness that attract the customers to come to their
restaurants, those are being discussed below.
In this video, we can see a non-traditional restaurant in Japan. And firstly, we can see that the
process selection of the restaurant we can see how nicely organized the way of production of
goods or services we also see the capacity planning, the best use of their equipment and the
design of work systems. This restaurant focuses on the repetitive process and it is used when the
production is in higher volumes of more standardized goods or services is providing to the
customers. They use of the “E” shaped space utilization which serves the most customers at a
time and they can utilize their space in a best way. Here, we can see that there is only 15 kitchen
stuff who maintains these things because all things are automated which has the sensing and
controlling devices that enables it to operate automatically. And this restaurant serves the 196
customers at a time. They provide high quality at a lower price. Here only 1 product the food
item sushi being produced using the same process and equipment. And in the repetitive process
we can see the high volume of services, low unit cost and the efficiency of the services. The
product being ready by a sequences then they wrap up by the sequentially and also serves as a
sequential basis then the dishes is over the plates are organized and sending them for cleaning
also maintain a perfect sequence. Here, we see the restaurant serves the food to its customers in
very hygienic way. The use of advanced technology makes their work easier and reliable. By
using the technology the employees of the headquarters of this restaurant easily monitor the
whole process of the restaurants. They can rectify the mistakes or can easily supervise the whole
process. Actually the uniqueness of Automation Machinery & E shape provides many
advantages which attracts more customers by reducing cost, increasing productivity, improving
quality and consistency and good controlling etc.

Analysis of the Repetitive Process and the Layout of the Restaurant

To satisfy their customers needs through efficiently and effectively the management of restaurent
have to select an appropriate process strategy.Repetitive processing is used when higher volumes
of more standardized goods or service are needed. The standardized output means only slight
flexibity of equipment is needed. Skill of workers is generally low.
Utilizing the repetitive process the management must choose the layout. Layout means to the
configuration of departments, work centers, and equipment with particular emphasis on
movement of work through system. There are three type of layout but product layouts are most
conducive to repetitive processing. Actually product layouts are used to achieve a smooth and
rapif flow of large volumes of goods or servics through a system.
Combination between repetitive process and product layout provides a lot of benefit:-
 Lower Unit Cost: Repetitive process manufectures higher volumes of more standardized
goods or services. As a result per unit cost is going down.
 High Volume: As the flexibility or varity is lower,the volume of the product or service is
higher in the repetitive processing system.
 Efficient: The repetitive process system provides to gain the economic scale where the
system can produce a product relative to minimum cost through effectively.
 Variable cost: Repetitive process uses same kind of raw material over the time. Here the
veriable cost is going down.
 Labor Skill: Skill of workers generally lower. Every employer does same tasks over and
over time.

Combination between repetitive process and product layout provides a lot of drawbacks:-
 Low Flexibility: The repetitive process produce high volume of product or services.
Based on the relationship between varity and volume,we can say that the flexibility rate is
very minimal.
 High cost of downtime: Based on this process strategy, getting enough labour and
material cost like overtime. Downtime from breakdowns , hence possible of outsourcing
at higher costs.
 Fixed cost: The repetitive process system contains a higher fixed cost due to manufecture
higher volumes of more standrdized goods or service.
 Repetitive process requires steady inputs of high volume goods and services. Delivery
reliability in terms of quality and timing is essential.
 Poorly skilled workers may exhibit little interest in maintaining equipment.
 Preventive maintainance, the capacity for quick repairs, and spare parts inventories are
necessary expenses.

Conclusion
Since the choice and habits of customers are changing in this modern era, so this type of non-
traditional restaurants are catching customers’ attraction and generating profits by following
assembly line process.