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  • Affinity Diagram: Operations HR Miscellaneous

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    Dishant Patel
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    This affinity diagram shows the relationships between various operations, HR, miscellaneous functions, and customer and restaurant factors for a food service business. Key areas include food quality, demand management, inventory management, customer support, and employee hygiene. The diagram groups related ideas and issues that need to be addressed such as procuring raw materials, delivery times, employee training, and health standards.

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    Affinity Diagram (1)

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    This affinity diagram shows the relationships between various operations, HR, miscellaneous functions, and customer and restaurant factors for a food service business. Key areas include food quality, demand management, inventory management, customer support, and employee hygiene. The diagram groups related ideas and issues that need to be addressed such as procuring raw materials, delivery times, employee training, and health standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    13 views1 page

    Affinity Diagram: Operations HR Miscellaneous

    Uploaded by

    Dishant Patel
    This affinity diagram shows the relationships between various operations, HR, miscellaneous functions, and customer and restaurant factors for a food service business. Key areas include food quality, demand management, inventory management, customer support, and employee hygiene. The diagram groups related ideas and issues that need to be addressed such as procuring raw materials, delivery times, employee training, and health standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    AFFINITY DIAGRAM

    Operations HR Miscellaneous

    DEMAND INVENTORY CUSTOMER RESTAURANT


    FOOD QUALITY EMPLOYEE
    MANAGEMENT MANAGEMENT SUPPORT HYGIENE
    Help Desk Human Resource Quality Manager

    Standardized Food Minimize Order Where to procure Consistence use of Attribution Rate
    Cleanliness
    Taste Processing Time raw materials? service Lower

    Fresh Ingredient Minimize Time of Proper training and Proper use of waste
    Better Customer
    Procurement Delivery What raw materials motivation food/disposal
    to procure? Support

    Peak Demand Conformity with


    Delivery standard
    Management health standards
    How much raw
    material to procure?

    How much to
    produce?

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