PART A (Report)
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Royal Melbourne Institute of Technology *
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Industrial Engineering
Date
Nov 24, 2024
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docx
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Uploaded by SargentGoose3054
Report on Work Process Efficiencies at Green Tree Restaurant
Efficiency of Service Levels and Kitchen Operations
The observations conducted at Green Tree Restaurant highlighted commendable service levels with prompt customer attention and decent kitchen operations. However, there are areas where improvements could bolster the establishment’s readiness for expansion.
Issues Affecting Expansion
Staffing Allocation: The current staffing model might not efficiently accommodate
an increased customer volume, risking compromised service quality during peak hours.
Inventory Management: Inconsistent inventory tracking and management could lead to stock shortages or wastage, impacting service reliability.
Outdated Kitchen Equipment: Aging kitchen appliances might slow down meal preparation times and hinder the kitchen's ability to handle higher demands.
Adjustments and Technological Integration
Optimized Staff Scheduling Software: Implementing an advanced staff scheduling software, utilizing AI algorithms, can forecast busy periods and optimize staff allocation, ensuring adequate support during peak hours. This aligns with the industry trend of AI-driven workforce management systems.
Inventory Tracking System Upgrade: Adopting a real-time inventory tracking system integrated with cloud technology can streamline inventory management, ensuring accurate stock levels and reducing wastage. Utilizing IoT sensors to monitor perishables can align with the technology trend, enhancing kitchen efficiency.
Kitchen Equipment Upgrade: Investing in modern, energy-efficient kitchen appliances can significantly enhance meal preparation speed while reducing energy consumption. Induction cooktops and smart ovens can align with industry
trends and contribute to kitchen efficiency.
Environmental Sustainability
Reduced Food Waste: Accurate inventory management can significantly minimize
food wastage, aligning with sustainability goals by reducing the carbon footprint associated with wasted food.
Energy Efficiency: Upgrading kitchen equipment to energy-efficient models can reduce energy consumption, contributing to the restaurant's environmental sustainability efforts.
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