An Operational Analysis of Subway Restaurants

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Completed By: Olga Gomez, Nancy Guadron, Paula Clark, and Tyann Peres Completed By: Olga Gomez, Nancy Guadron, Paula Clark, and Tyann Peres

An Operational Analysis of Subway Restaurants
University of Houston-Downtown

MGT 3332 Summer 1
Dr. Steven Coy
An Operational Analysis of Subway Restaurants
University of Houston-Downtown

MGT 3332 Summer 1
Dr. Steven Coy

Team Aces came to an agreement and decided to conduct an operational analysis of various Subway Restaurants throughout the Houston and Katy area. Each team member was charged with the task of visiting a Subway location near their residence. This way each member was given the opportunity to observe the concrete steps required for Subway to complete a service from beginning to end. When you hear the words “fast food,” you imagine being offered a service in which you are quickly in and out with your order, and nothing else to it. In this instance that is not the case; Subway did not become one of the largest sandwich chains overnight. It has taken years of productiveness from the owners, top managers, employees and each customer of Subway. Throughout this paper we will analyze Subway’s operations by identifying the type of process used and the basic layout of their facilities. We will also provide a detailed service blueprint that will help to get a better understanding of the service process from the beginning, when the customer places an order, to the end, when that paying customer walks out the door with their subway sandwich. After visiting our Subway locations, we will also be able to explain the strengths and weaknesses that we observed from the interaction between employees and customers and the overall Subway experience. One of the locations visited and observed during hours of operations was the Subway restaurant located at...
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