Operating management 222 - Assignment Example

This is the reason behind the need for a new floor design by the Hubcafe. Introduction This is a critical analysis of requisite operation management aspects that will improve the quality of services, efficiency and overall sales volume of the Hub cafe. It is important to note that operation management is a cardinal tool for overseeing various activities and making informed decisions concerning resources allocation based on priority with the aim of maximizing efficiency and minimizing cost. In this case, the management needs to put several factors into consideration when drawing the best plan that would see the cafe improve its efficiency and meet the high demand of customers (Raturi & Evans,2005).

This would include the concept of queuing which significantly affects the rate of service delivery to the customers and overall performance of the staff (Meachem, 2005). It is important to make a good floor plan that would increase the space of service and cut o the cost of maintenance and this explains the need for an efficiency based structural design of the interior part of the Hub cafe (Moe, 2010). Being an eating point, the number of clients arriving will significantly depend on the time of the day such that peak and off-peak will definitely apply.

The floor plans are two for kitchen and the shop with an aim of regulating the smooth flow of service delivery, easy accommodation at peak period, efficient management of queues and general visual impression of the interior design of the cafe. Aim of the project The increasing pressure from customer demands and threat of competition from other business operators compels the management to undertake reforms and improve several aspects of the cafe‘s performance. This project is therefore focused on effecting structural changes in terms of interior design of the kitchen and shop so that movement of staff, clients and peak factors are taken into consideration (Baraban & Durocher, 2010).

This would work towards attaining customer satisfaction and improved quality of the Hubcafe services delivery. This plan will equally set precedence for future changes within the organizational culture of best quality services with highest efficiency by the Hubcafe. Present operations The Hub cafe is a eating point where several foods and snacks are served for 12hours. It offers both take-away products and has a space to accommodate customers who wish to take their meals within. The mode of service is self-service and this means there is queuing and several staff is assigned different counters from cash payment point to actual product delivery counters.

There is another group of the kitchen department who has the defining responsibility of ensuring constant production and supply of the various foodstuffs. Another group of staff are on the lookout and stands by to attend the customers in the event of any urgent need or additional purchase. The reception point is located at the entrance for minor enquiries pertaining to variety of services and products on offer to reduce the time cost of information search within the cafe. Depending on the time of the day, the number of staff on various service counters is altered to ensure efficiency and cost effectiveness.

Challenges The current interior design is in line with a floor plan which is relatively strained to accommodate the larger customer number at the peak hours. This