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OM Assignment PS

This document summarizes a group project analyzing the layout and operations of the Golden Burger restaurant. The group identified five findings related to utilizing space for equipment and two findings regarding customer/client interaction layout. They provided recommendations in each area, such as using tray liners for advertising, different seating options, and designating pick-up and collection counters. The group proposed an updated restaurant layout incorporating their recommendations and identified key success factors and conclusions.

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384 views29 pages

OM Assignment PS

This document summarizes a group project analyzing the layout and operations of the Golden Burger restaurant. The group identified five findings related to utilizing space for equipment and two findings regarding customer/client interaction layout. They provided recommendations in each area, such as using tray liners for advertising, different seating options, and designating pick-up and collection counters. The group proposed an updated restaurant layout incorporating their recommendations and identified key success factors and conclusions.

Uploaded by

炜伦林
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BBDM 2153

Operations Management
Coursework 2
Organization: Golden Burger
Tutorial Group: RAC Group 16
Presented by : Low Wai Leong [19 WBR 07174]
Lee Bee Hong [18 WBR 08698]
Lim Wei Lun [18 WBR 08737]
Tan Hao Lang [19 WBR 07258]
Tan Zi Hao [19 WBR 07279]
Lecturer : Mr. Tey Seng Lye
Introduction
Activities Tables
Gantt Chart
Findings/Opinion:
(a) Utilizations of space for equipment
Finding 1: Utilising the available space on kitchen equipment
Findings/Opinion:
(a) Utilizations of space for equipment
Finding 2: Utilised the space of stainless steel table
Findings/Opinion:
(a) Utilizations of space for equipment
Finding 3: Utilised the space of food tray
Findings/Opinion:
(d) Customer/ Client interaction layout
Finding 4:
Findings/Opinion:
(a) Utilizations of space for equipment
Finding 5: Spaces are occupied with a variety of chairs and tables
Recommendations:
(a) Utilizations of space for equipment
 Similar kitchen layout with benchmark company
 Provide tray liner for advertising
 Different type of table and chair
Recommendations:
(a) Utilizations of space for equipment
 Two self-ordering kiosks
Recommendations:
(a) Utilizations of space for equipment
 2 types of counters – Pick up & Collect
Recommendations:
(a) Utilizations of space for equipment
 Reserve the place and make it flexible to big place
Findings/Opinion:
(?)
Finding 5: Two door entrances and exits for customer
Behind Infront
Findings/Opinion:
(b) Signage and flow of information layout
Recommendations:
(b) Signage and flow of information layout
Findings/Opinion:
(c) Safer working conditions layout
Recommendations:
(c) Safer working conditions layout
Findings/Opinion:
(d) Customer/ Client interaction layout
Recommendations:
(d) Customer/ Client interaction layout
Findings/Opinion:
(e) Services capes
Recommendations:
(e) Services capes
Recommendations:
(f) Others
 Baby chair
Proposed restaurant layout
Key success factor
Conclusion
ENDING…

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