Sunset Grill
Nova Southeastern University
Wayne Huizenga Graduate School of Business & Entrepreneurship
Assignment for Course: (OPS 5095 - Service Operations Management (Day)
Submitted to: (Professor Thomas E Griffin)
Submitted by: (Stevenson Saby, Kristopher Thomas, Echo Dong, & Momoco Xie) (ss3304@nova.edu) (Cell 561-386-0597)
Date of Submission: August 6, 2014
Title of Assignment: CASE STUDY SUNSET GRILL
CERTIFICATION OF AUTHORSHIP: We certify that we are the authors of this paper and that any assistance we received in its preparation is fully acknowledge and disclosed in the paper. We have also cited any sources from which we used data, ideas of words, whether quoted directly or paraphrased. We also certify that this paper was prepared by us specifically for this course.
Student Signature: Stevenson Saby, Kristopher Thomas, Echo Dong, & Momoco Xie
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Instructor’s Grade on Assignment:
Instructor’s Comments:
Executive Summary
This paper recognizes the reasons why Sunset Grill is not working at its maximum capacity, thus minimizing its revenues. This paper evaluates what makes Sunset Grill at Blue Mountain an alluring establishment while likewise illustrating means in which it can augment its operational potential. The paper will demonstrate how the restaurant is missing the mark regarding its revenue potential for reasons identifying with exorbitant output time, deficient configuration characteristics, and additionally a wasteful usage of facility design and an ungraceful worker base. There are major issues, which have led to income loss, for example bureaucracy, inefficient workers, and long waiting hours for orders to be processed. This has made the restaurant loose more customers. However, the exceptional locale of the restaurant makes it convenient and accessible to customers especially tourists. In addition to this, their fresh local sustenance menu appeals to numerous customers and this serves as their
Wayne Huizenga Graduate School of Business & Entrepreneurship
Assignment for Course: (OPS 5095 - Service Operations Management (Day)
Submitted to: (Professor Thomas E Griffin)
Submitted by: (Stevenson Saby, Kristopher Thomas, Echo Dong, & Momoco Xie) (ss3304@nova.edu) (Cell 561-386-0597)
Date of Submission: August 6, 2014
Title of Assignment: CASE STUDY SUNSET GRILL
CERTIFICATION OF AUTHORSHIP: We certify that we are the authors of this paper and that any assistance we received in its preparation is fully acknowledge and disclosed in the paper. We have also cited any sources from which we used data, ideas of words, whether quoted directly or paraphrased. We also certify that this paper was prepared by us specifically for this course.
Student Signature: Stevenson Saby, Kristopher Thomas, Echo Dong, & Momoco Xie
*******************************************
Instructor’s Grade on Assignment:
Instructor’s Comments:
Executive Summary
This paper recognizes the reasons why Sunset Grill is not working at its maximum capacity, thus minimizing its revenues. This paper evaluates what makes Sunset Grill at Blue Mountain an alluring establishment while likewise illustrating means in which it can augment its operational potential. The paper will demonstrate how the restaurant is missing the mark regarding its revenue potential for reasons identifying with exorbitant output time, deficient configuration characteristics, and additionally a wasteful usage of facility design and an ungraceful worker base. There are major issues, which have led to income loss, for example bureaucracy, inefficient workers, and long waiting hours for orders to be processed. This has made the restaurant loose more customers. However, the exceptional locale of the restaurant makes it convenient and accessible to customers especially tourists. In addition to this, their fresh local sustenance menu appeals to numerous customers and this serves as their
References: Butterworth-Heinemann, E. (2005). Strategic Operations Management. New York: Prentice Hall. Johnston. B. (2003). Cases in Operations Management. London: Prentice Hall. Panneerselvam, R. (2006). Production and Operations Management. New Delhi: Prentice hall. Slack, N., & Chambers, S. (2009).Operations Management. New York: Prentice Hall.