Subway Case Study

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TABLE OF CONTENTS
I. INTRODUCTION…………………………………………………………………Pg 1-2 1) CPD Cycle………………………………………………………………………Pg 2 II. MY PERSONAL AND PROFESSIONAL LIFE………………………………..Pg 2-8 1) Introduction about me…………………………………………………...….Pg 4-5 2) Family……………………………………………………………………….Pg 5 3) Education...………………………………………………………………….Pg 5 4) Working Experience………………………………………………………...Pg 5-8 5) Achievements……………………………………………………………….Pg 8 III. CAREER METAPHORS………………………………………………………...Pg 8-9 IV. JOHARI WINDOW……………………………………………………………...Pg 9-11 V. NOHARI WINDOW……………………………………………………………...Pg 12-13 VI. MYERS-BRIGS TYPE INDICATOR (MBTI)………………………………….Pg 13-15 VI. BBC PERSONALITY TEST…………………………………………………….Pg 15-16

VII. SUMMARY OF SELF-ANALYSIS……………………………………………Pg 16-17

VIII. DEVELOPMENT PLAN FOR FUTURE……………………………………..Pg 17-19

1)World Class Me………………………………………………………………Pg 17-19

IX. METAPHORICAL HOUSE……………………………………………………..Pg 19-20 X. SUMMARY OF MY FUTURE PLAN……………………………………...........Pg 20-21 XI. CONCLUSION…………………………………………………………………..Pg 21 XII. REFERENCES………………………………………………………………….Pg 22

I.INTRODUCTION:
This report is exclusively based on the operational issues with respect to quality and capacity management of one of the famous and popular restaurant “SUBWAY”. The report will provide a comprehensive data about the restaurant, how it functions and the issues that are creeping on a daily basis. This report will explain the operational issues involved in quality and capacity management of a particular branch of Subway that is located in Luton (U.K). The report is analysed and contemplated based on my personal observation on the respective branch. I spared almost five hours of my time in three days to collect some details about the services, issues and how the branch is operating when there is more customers peek in and visit of less customers. By collecting all the informations, I am writing a report on how the branch can overcome the operational issues on quality and capacity management relating to Operations Management theories. II. ABOUT SUBWAY:

Subway is one of the renowned restaurant in the world. Subway brand continues to be the global leader of providing nutritious quality food and delicious sandwiches which everyone love to eat. Moreover, the mixture of fresh ingredients, a very good customer service and a dash of innovation that makes the customers to enjoy the food in the restaurant and also makes them to feel like home when they have the food. Subway started the business in 1965 in Bridgeport, Connecticut by Fred DeLuca partnered with Peter Buck. They set a target amoung themselves that they will open 32 stores in 10 years. Fred soon learned about the basic functionalities of operating the business as well as the significance of providing high quality food. Not only that he learned how to provide excellent customer service, keeping the operating costs low and finding great locations for an exemplary experience. These lessons has led them successful in the business and it stands as the foundation to continue the business across the world. Their commitment and dedication sinked well to expand the business all over the world. Now Subway have 36,048 restaurants in 98 countries across the globe. Subway Mission Statement:

The main intention of subway is to delight and make the customers feel about their food and tell the their friends and relatives that they provide nutritious, fresh and delicious food, made-to-order sandwiches and an great experience. The Subway franchise is the world’s largest submarine sandwich franchise and stands as the second largest restaurant franchise of the world. The corporation that owns Subway is Doctor’s Associates Inc. (DAI). DAI is the franchisor of the Subway. The below figure (1) illustrates the growth of subway for the past five years.

Additionally, the main figure (2) illustrates the growth of Subway from 1965...
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