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    Operation Management (CASE STUDY6)

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    Divya Gupta
    This document provides a case study on Bruegger's Bagel Bakery. Some key points: 1. Bruegger's was founded in 1983 and began franchising in 1996. Bagels are its major source of revenue. 2. It is the largest bagel chain nationally with over 450 shops. Production is done in batches at plants while maintaining quality standards. 3. Employees are carefully selected and trained. The company operates with minimum inventory at plants and stores to reduce costs while managing risks like increased dependency on suppliers.

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    Operation Management (CASE STUDY6)

    Uploaded by

    Divya Gupta
    100 views8 pages
    This document provides a case study on Bruegger's Bagel Bakery. Some key points: 1. Bruegger's was founded in 1983 and began franchising in 1996. Bagels are its major source of revenue. 2. It is the largest bagel chain nationally with over 450 shops. Production is done in batches at plants while maintaining quality standards. 3. Employees are carefully selected and trained. The company operates with minimum inventory at plants and stores to reduce costs while managing risks like increased dependency on suppliers.

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    Operation Management ( CASE STUDY6)

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    This document provides a case study on Bruegger's Bagel Bakery. Some key points: 1. Bruegger's was founded in 1983 and began franchising in 1996. Bagels are its major source of revenue. 2. It is the largest bagel chain nationally with over 450 shops. Production is done in batches at plants while maintaining quality standards. 3. Employees are carefully selected and trained. The company operates with minimum inventory at plants and stores to reduce costs while managing risks like increased dependency on suppliers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    100 views8 pages

    Operation Management (CASE STUDY6)

    Uploaded by

    Divya Gupta
    This document provides a case study on Bruegger's Bagel Bakery. Some key points: 1. Bruegger's was founded in 1983 and began franchising in 1996. Bagels are its major source of revenue. 2. It is the largest bagel chain nationally with over 450 shops. Production is done in batches at plants while maintaining quality standards. 3. Employees are carefully selected and trained. The company operates with minimum inventory at plants and stores to reduce costs while managing risks like increased dependency on suppliers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    BRUEGGER’S BAGEL BAKERY

    CASE STUDY

    SUBMITTED TO:Dr.Aniruddh Vijay


    SUBMITTED BY:Dev Miglani(22001701026)
    Devener01701027)
    Divya(22001701028)
    Divya Gupta 22001701029)
    Divyanshu Parshar(22001701030)
    INTRODUCTION
    Bruegger’s was born in 1983 and Bruegger began franchising it’s concept in 1996.
    1. Bagels are the major source of revenue for the company.
    2. Bagels business is highly profitable that’s why investors want invest in this
    industry.
    3. Bruegger’s business is booming because of it’s good management.
    4. It is number one nationally, with over 450 shops that sell bagels.
    5. Production of bagels is done in batches.
    6. They take care of quality of bagels.
    7. Employees are chosen carefully and also they are given proper training.
    8. The company operates with minimum inventory.
    Q1
    ( ) Bruegger’s maintains relatively little inventory at either its plants or its retail stores. List the
    benefits and risks of this policy.
    Ans. Benefits:
    (1) More space
    (2) More usable cash
    (3) Easier Organization
    (4) Reduces other costs.
    Risks:
    (1) Increased dependency on suppliers
    (2) Increased cost of production
    (3) Unpredictable demand
    (4) Increased Selling Price.
    (Q 2) What features of bagels do customer look at to judge their quality of
    bagels?

    Customers judge the quality by the following factors :-

    a)Appearance

    b) Taste

    c) Consistency

    d)Service
    (Q3) At what point in the production process do worker check bagel quality?
    Ans:
    (a) choosing suppliers of ingredients
    (b) monitoring of ingredients
    (c)keeping equipment in good operating condition
    (d) to monitor output
    (Q4) Which inventory model could be used for ordering the ingredients for bagels?
    Which model do you think would be most appropriate for deciding how many bagels to
    make in a given batch.

    Ans: The inventory model used can be:

    a) Economic Order Quantity (EOQ)

    Models appropriate could be :

    a) Safety Calculation
    b) Reorder Point
    Q5) Bruegger’s has bagel making machine at it’s plants.Another Possibility would be to have a bagel
    (
    making machine at each store , what advantage does each alternative have?

    Ans: Advantage of machine at plants

    a) Quality ,shape & size can be maintained

    b) Proper utilization of manpower

    c) Less tools required

    d) Recipe secret can be maintained

    Advantage of machine at retail stores:

    A) Time saving

    B) Inventory management

    C) Reduced wastage and damages


    THANK YOU

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