Operation Management of El Celler De Can Rosa Restaurant - Research Proposal Example

OPERATION MANAGEMENT OF EL CELLER DE CAN ROSA RESTAURANT OBJECTIVES OF OPERATION MANAGEMENT 1. To ensure production of cost effective goods and those that are customer oriented 2. To ensure flexibility in production of goods and also implement product differentiation policies 3. Produce sustainable and dependable goods 4. Ensure production of quality and timely goods INTRODUCTION Operation management deals with overseeing, designing and the control of the process of the production as well as the production of goods and services through redesigning of the business operations. Operation management is a critical unit and department for thriving and temporal performance of any organization or business altogether. An efficient and vibrant operation management system not only guarantees productions of quality and customer-oriented goods but also minimizes costs and ensures sustainability of production process. It’s thus arguable that, this department is pivotal and a backbone to running of any business that is profit and quality oriented. Some of the advantages of operation management include 1. Quicker and timely delivery of goods 2. Minimized cost of production 3. Increased quality of products 4. Reduce error and enhances better resilience This essay is based on the study of the production system of El Celler de Can Rosa restaurant. It clearly brings out and explains how operations are managed and handled in the above mentioned .similarly, it highlights the pros and cons of various schemes of management employed by this restraurant.El Celler de Can Roca restaurant is one the biggest and best world class restaurant in Girona, Catalonia in Spain. It was opened in 1986 by the Roca brothers who are Joan, Josep and Jordi. In the year 2013 it was ranked number one best restaurant in the world by the world’s 50 Best Restaurants.Restaurant was an appropriate choice as the case study bent on the sensitivity and broadness in the scope of its operations.Moreso,it obviously has innumerable operations sub-departments that work in tandem to meet the required standards and also meet the customer needs satisfactorily. HOW WELL ARE THE INVENTORY AND ASSET OF EL CELLER DE CAN ROSA RESTAURANT Inventory is a complete list of items such as goods in stocks that a business hold for the ultimate purpose of resale Catalonia is well known for its good provision and offer of quality wines and the related wine tourism. In Cellars the wine Tourism promotion programme has been implemented whose main objective is to place Catalonia as a landmark wine tourist destination. In the first inventory by the industry, more than 250 wine cellars have been noted together with a network having the right services and a well sophisticated side offer related to wine tourism. Besides there are some public and private initiatives which are aimed at promotion of wine tourism which are in connection with wine and vineyards This has been a strategic step in placing El Celler de Can Rosa restaurant above all the other world biggest restaurants. There are various types of inventory applied by this restaurant such as: Pipeline inventory This type of inventory entail taking of goods from the point of supply to the point of demand. In Catalonia, since most of the tourist destination sites are a bit far from the location of El Celler de Can Rosa restaurant, the management of this restaurant has come up with a way of transporting their wine to this tourist sites. Hence the tourists enjoy this at their own convenience and comfort. Cycle inventory This kind of inventory is whereby a series of different goods are produced regularly and repeated in the same order in a given period. In El Celler de Can Rosa there are different types of dishes and wine that is made at different periods in a year to suit the customer’s preference. This mainly depends on the weather conditions and some other factors that regard the customer’s convenience. This inventory ensures that this restaurant has a regular supply of goods that meets the customer’s demand at different periods in a year. Anticipation inventory This is an inventory where there is a large predictable demand fluctuations. This alerts the management of any organization to set up measure in place that will take care of this fluctuations. There are times when the turnout of visitors in Catalonia is very small and almost unpredictable. It’s at such moment that this kind of inventory is very help in this restaurant since it prevent them from incurring so much loss since they are able to minimize the late of production of goods. Some of the roles played by the above mentioned inventories in El Celler de Can Rosa restaurant include; i. Its helps in profit maximization especially where goods are transported in areas where the demand is high. ii. It prevent incurring of much loss, that is through anticipation inventory the management is able to foresee the period when the demand is most likely to fluctuate. Hence they minimize the rate of production of goods to prevent the loss. iii. Its ensures that there is a constant and regular supply of their dishes at all time. Inventory strategies as used in El Celler de Can Rosa restaurant Make to stock This is a strategy whereby the demand determines the kind of inventory. Normally the rate of turnout of visitors varies in different seasons. This leads to varying rate of demands and hence the kind of inventory to apply Just in time This strategy refers to the ready prepare good that can be used any time its needed. In Can Rosa restaurant, there is always ready dishes, wines and some other stuffs to be used any time they are required IMPORTANCE OF SUPPLY CHAIN MANAGEMENT IN EL CELLER DE CAN ROSA The supply chain management entails the management of how goods flow. It deals with the movement and storage of raw materials, the work in process and finished goods from point of origin to point of consumption. Supply chain management is very paramount in this restaurant because it has led to its success and their customer satisfaction. It helps in adding values of the dishes made and at the same time reducing total cost and time because it focus on the speed and the rate of demand of goods that are produced. Consequently, it ensures quality and perfect work is done to the customers convenient. It’s in regard to this that El Cellen de Can Rosa has outdone its competitors and has been recognized globally as the best restaurant in producing of quality products. Supply chain management plays a very important roles in the organization of activities and allocation individual in their right positions. Hence it prevent wastage of time and ensures goods are produced and delivered at the right time. Besides, it improves customers’ satisfaction as well as the service delivered to them. This is through provision of quality goods that are produced in time and hence it’s always ready any moment it may be wanted. Most of this goods are dishes that are quality and to the standard. It also produce better trust through partners in this restaurant. Since supply chain management calls for people to work together, that is always a trust that is generated when people are working together. This is so because they share ideas of the way they can be able to improve their work together for a more uniform and presentable output. Moreover, supply chain management has proved to be a good medium where people may interact and share information. As it’s normally said, information is power. Once every one has the right information, he will get inspired to do what is required of him to improve his input. When we have everyone doing the right thing in the whole restaurant, its name will keep shinning above the rest and it will always be a restaurant of choice Supply chain management is a very important tools in enhancing process integration. This factor aids in accelerating the production and delivery of goods to customer satisfaction. WHERE THE ORGANISATION DELIVERY SYSTEM MAY FAIL TO ALIGN BETWEEN ITS PERFORMANCE OBECTIVES There are various ways in which the organization delivery system fail to align between its performances objectives in El Callen de Can Rosa due to some factors. The major cause of this is the communication breakdown, during the delivery time communication and effective passing of information is very vital. When the dishes are being prepared, all the departments should be alert for any emergency. This requires one to be extra careful to listen and capture any information that may be passed through. Failure to do this, the output may not be up to standard and this leads to incurring of loss. This has happen many times in this restaurant and in regard to this all the staff are challenge to always be attentive to any information. Another factors that contribute to this is lack of co-operation among the various departments which are there in this restaurant. In the delivery of goods all the departments are dependent on each other, this mean if one department fail to cooperate with others, it will have failed the whole restaurant. Where this happens, it automatically lowers its performers level which mean loss incurring. In the recent past there have been a great call by the management of this restaurant to devise a method that will ensures that all departments work together when required to do so. This will help in a great way to prevent this inconveniences from occurring again and ensure their performance is always up to the required standard Besides, there are a number of member of staff and some other employees who perform below the average. This is a very urgent matter that need to be looked at with immediate effect. Its either this personality are not qualified in the department they have allocated to and hence reshuffling is very crucial to ensure that everybody is in a position where he can deliver to the best of the whole fraternity. Consequently, the best performing personality are not recognized. For them to keep and maintain that high spirit, they need to be recognized and motived. This will also encourage others to keep working hard at least for them to have that recognition. There is also the issue of some employees multitasking and doing some other task that are not irrelevant. The restaurant advocates so much on specialization, where each and every employment should seek to major only in his department and to ensure that he has skills and enough experience that will enable him come up with new ideas of improving his work. This is not achieved when the employee decides to explore and trying to do other tasks with the restaurant that are not in his are of specialization. This too leads to poor delivery and a poor performance that is below the average. HOW IS THE LEAN APPROACH CAN BE UTILIZED IN EL CELLEN DE CAN ROSA RESTAURANT. Lean is a focus on great operational efficiency which seeks to eliminate the waste throughout the organization and enhances continuous improvement. Essential lean is centered on preserving value with less work. In any organization, applying the lean philosophy requires the inclusion and the participation of all enterprise constituents, both internal and external If the lean approach can be utilized in El Cellen de Can Rosa restaurant then it can be of great benefit since it will ensure that it eliminate the waste in the restaurant and lead to continuous improvement for more uniform and presentable output. This is because lean is all about getting the right thing to the right place, at the right time, in the right quantities, while minimizing waste and being flexible and open to change. This waste include anything that has not value its adding to the restaurant, this include non performing employing, irrelevant activities that leads to wastage of time and are of no benefit as regards striving to meet the short and long term goals that are set. As the waste is eliminated quality improves as the production time and cost are reduced. This ensures that the restaurant is run with the minimum cost possible and raise much profit within the shortest time. Besides lean will help so much in the improvement of the restaurant that will lead to efficiency and effectiveness in the operation of the restaurant. Production will increase that and more goods will be delivered on time to meet the customers’ demands. The management of the restaurant will be improve greatly which means that they will be able to serve their customers better than before. In regard to this more and more customers will show up in this restaurant which will lead to their profit maximization. This will motivate all the employees and staff to work harder so that they can be able to move to new levels of always. It will enhance good relationship among all the employees and members of staff in all the departments. Once this is achieved, Ei Cellen de Can Rosa restaurant will always hold the first position among the world best restaurants. Hence it is very apparent that the advantages of utilizing the lean approach in this restaurant far outweighs the disadvantages DISCUSSING THE EXTENT TO WHICH EL CELLEN DE CAN ROSA HAS ACHIEVED ALIGNMENT BETWEEN ITS PERFORMANCE OBJECTIVES AND THE CONFIGURATION OF ITS OPERATIONAL PROCESS. Based on the above analysis and theory El Cellen de Can Rosa has to a great extent achieved the alignment between its guiding objectives and the running of its operations. This is justified by the fact that it has accurately and appropriately kept it stock and inventory records such as utensils, toiletries, foods among others. Since the latter are key indicator of smooth and perfect operations management system, it’s obvious that the set objective that this restaurant should have a vibrant and effective operations management is obviouslymet. Accurate and up-to date inventory records guarantees safety of operations and heightens their dependability. This is because, any variation from the normal is easily identifiable and correctable. This ensures chances of erroring and deviating from what is expected and that which is in line with the set objectives is rare. Awell-structured and vibrant configuration of operations ensures smooth running of all operations. similarly, it maintains the stability of production and ensures adherence of the set objcstives.Moreso, the impeccable supply chain management system by El Cellen de Can Rosa is bound to guarantee that not only the objectives are met but also it ensures the flow and running of operations is as required and one that would ensure the business raises and scales to international stardards.An organized supply chain minimizes chances of losses and dis-orientations altogether. It sustains the quality of the commodity throughout the production process. When, such is maintained, and chances of deviating from the set objectives are slim. Consequently, the two variants end up working and varying in tandem to the benefit and growth of business. Hence, management of operations within El Cellen de Can Rosa is so aligned, oriented and in the line with the set objectives .This has tremendous merits to the general running and sustainability of this restaurant. Recommendation; 1. The operation managers should employ job specialization technique. This ensures that every employee has a thorough and complete description of his or her job. Consequently, their competency and skill is boosted as a result of consistency.moreso,their speed grows tremendously and thus they end up pursuing designated tasks in a more efficient and timely fashion. This has the advantage that, it reduces the supervision and allocation burden hence easier management of operations. 2. Inventories should be properly managed. That is they should be regularly updated, revised, corrected in the event of errors and also ensuring that their detail is not compromised or altered with. In the same line, all computerized and electronically kept inventories should be backed up for refence in case of failure of electronic systems. Accurate and up-to date inventories not only ensure faster comparisons but also acts as checks in case of any mishaps or un-anticipated substantial discrepancies. This obviously, ensures easy control and maintenance of operations since any variation is noted early and worked on. 3. The operations manager of El Cellen de Can Rosa should ensure that he is fully versed and acquainted with all the operations whether minor or major within this restaurants. This guarantees easy and prudent allocation of tasks. It also ensures that all volatile and sensitive areas and loopholes are well managed hence minimizing chances of occurrence of any probable losses. Subsequently, management of operations is speeded up and quality of products is guaranteed. 4. Thorough and regular evaluations and audits should be conducted to identify areas and zones that are bent to derail and retrogress the overall operations management within the restaurant.in event of identification of hitches and drawbacks within the chains of operations, appropriate transfers should be effected and the affected kept under thorough scrutiny to ensure streamlining of the operations. CONCLUSION; In reference to the above analyses and theory, it’s explicitly clear that operations management of any business is primary consideration as it not only guarantees safety of goods but it also ensures minimal and sustainable production costs. It’s thus worthwhile for the management of any business to give key attention to the overall running and management of operations has this has weighty impact on the business as a whole. More so, it’s prudent to employ operations forecast method such as judgmental and exploitive methods to ensure that future operations and the resources anticipated are planned and catered for. In El Cellen de Can Rosa, this been taken care of by ensuring robust and accurate inventory and assets records such as those of foods,toiletries,utensils among others are kept and backed up. Thus, this essay has met it set objectives of depicting the significance and pivotal role of operations management in any flourishing business. This is further justified by the outright alignment of the set objectives to the configuration of the operation process. This piece of writing is thus well thought of, important and thorough and it bound to come in handy in any situation that operations management is critical. REFERENCE; Bamford, D R and Forrester, P L (2010). Essential guide to Operations Management: concepts and case notes. John Wiley. ISBN 978-0-47068-816-8. Delivery, Fourth Edition, Pearson. 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