Operation Management: Supermarket

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Tay Xiu Xian

Table of Contents

1.0)Introduction……………………………………………………..3. 2.0)Purpose………………………………………………………….3. 3.0)Observation……………………………………………………..4. 4.0)Input………………………………………………………………4. 5.0)Process…………………………………………………………..6. 6.0)Output…………………………………………………………….8. 7.0)Discussion……………………………………………………….9. 8.0)Layout……………………………………………………………13. 9.0)Recommendations…………………………………………….14. 10.0)Conclusion……………………………………………………...15. 11.0)Appendix………………………………………………………...16.

1. Introduction

Supermarkets are the alternative to wet markets for fresh food shopping and offer a lot more than wet markets. Not just fresh food but household products and daily necessities as well. It is convenience for people who do not have the time to visit a wet market in the early morning or need some last minute quick fix solutions. It offers imported products for individual preference and shopping in an air conditioned place prove to be more pleasant. Supermarkets operate night or day, and in Singapore, there are even a few that goes on round the clock for 24 hours. To keep up with the customers shopping experiences and compete with the different brands of supermarkets, an effective operation management is able to solve it all.

2. Purpose

We had chosen Cold Storage as the supermarket that we are going to study about their operation management. It is situated at 1 Fusionopolis Way at One North station. The operation time is from 9am to 10pm daily. There are offices above the buildings and private houses in the vicinity which has a lot of expats residing and working there. We are going to observe the daily operation in two time slot, during the peak hours and non-peak hours, in order to see how they manage their staff to the ratio of customers and how they cope with the traffic of customers. First, we will identify each staff and their role, how they contribute to the operation and what is their job scope. Secondly, we are also going to see the technology used in their daily businesses and how it helps with their operation. Thirdly, discuss the flow of their operation with respect of the five performance objectives, namely, speed, quality, flexibility, dependability and cost. Next, we will chart out the layout of the supermarket and explain the flow, concept and design that affect their operation management. Lastly, we will recognise the pros and cons (if any) of the whole operation process and management and suggest recommendation for any improvements. In conclusion we will come up with key components for a successful operation in a supermarket.

3. Observation

During the non-peak hour, around 10am, there are not much movement in the supermarket. At around 12pm, which during lunch time, there is an increase of customers, approximately 25 shoppers, usually the working crowd bought products that are usually small in size and not in large quantity. Traffic die down at around 2pm. In the afternoon, which is back at non-peak period, had a slightly more crowd compare with in the morning. The traffic then sees a significant increase of approximately 70% traffic at 6pm during the peak hour.

4. Input
Layout of the supermarket
The supermarket has a large entrance with a small restaurant at the side and a pharmacy, Guardian on the other. At the entrance, the trolleys and shopping baskets are conveniently available at the right hand side with the delicatessen corner the other. We are greeted by ready packed fresh fruit and vegetables, vacuumed pack, meat and seafood, fresh fruits and herbs and dairy products. These are the perishable products that are place near the storage room. The supermarket categorise their products with labels hanging at the ceiling. There also have corners for fresh oven baked bread, named, Swiss Bakery as well as an area for beer, wine and spirits. The cashier is right next to it. There used shelves, cold shelves, closed door fridge and open fridge for for their products that have to be...
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