CASE STUDY ANALYSIS
CASE STUDY ANALYSIS
I. TIME CONTEXT (PRESENT)
The Lew-Mark Baking Company has been the largest Archway franchise in New York and New Jersey employing less than 200 people, mostly blue-collar workers. The company has over 50 varieties of soft cookies with no additives and preservatives. The customers of the company are over 45 years old including parents with young children. The production process being described is the batch processing system which is mainly convenient if a moderate volume of goods are desired, handling a moderate variety of products. The company also maintains an organized inventory, quality management, and scrap maximization. New products are also in mind of the management to include in their extension of product line. The potential improvements that have been suggested to the management have been reluctantly set aside because of potentials risks. The company is now faced on how it will manage these challenges.
II. POINT OF VIEW: LEW –MARK BAKING COMPANY
III. CENTRAL PROBLEM
The Lew-Mark Baking Company isn't open for new opportunities to improve their company and unadoptive to changes in terms of innovation, productivity and processing.
IV. OBJECTIVES
1. To increase productivity and to improve quality and product line including shelf life. 2. To be more competitive enough other than settling into classical methods. 3. To lessen transportation cost and labor cost. 4. To be able to take the risks and be confident enough to take improvements.
V. AREAS OF CONSIDERATION
External:
Threats: Hazel is new to business, competition with the existing professional lawn mower in the market.
Opportunities: Because the quality of Hazel’s work is tested, her neighbor recommend her services to others. She will gain more clients from it so more client more sales mean more profit. And for Hazel to maintain a good relationship with her client she must offer lower prices but with high quality of work, she must also have a regular...
I. TIME CONTEXT (PRESENT)
The Lew-Mark Baking Company has been the largest Archway franchise in New York and New Jersey employing less than 200 people, mostly blue-collar workers. The company has over 50 varieties of soft cookies with no additives and preservatives. The customers of the company are over 45 years old including parents with young children. The production process being described is the batch processing system which is mainly convenient if a moderate volume of goods are desired, handling a moderate variety of products. The company also maintains an organized inventory, quality management, and scrap maximization. New products are also in mind of the management to include in their extension of product line. The potential improvements that have been suggested to the management have been reluctantly set aside because of potentials risks. The company is now faced on how it will manage these challenges.
II. POINT OF VIEW: LEW –MARK BAKING COMPANY
III. CENTRAL PROBLEM
The Lew-Mark Baking Company isn't open for new opportunities to improve their company and unadoptive to changes in terms of innovation, productivity and processing.
IV. OBJECTIVES
1. To increase productivity and to improve quality and product line including shelf life. 2. To be more competitive enough other than settling into classical methods. 3. To lessen transportation cost and labor cost. 4. To be able to take the risks and be confident enough to take improvements.
V. AREAS OF CONSIDERATION
External:
Threats: Hazel is new to business, competition with the existing professional lawn mower in the market.
Opportunities: Because the quality of Hazel’s work is tested, her neighbor recommend her services to others. She will gain more clients from it so more client more sales mean more profit. And for Hazel to maintain a good relationship with her client she must offer lower prices but with high quality of work, she must also have a regular...