CASE1: 100 YEN SUSHI HOUSE
1. Prepare a service blueprint for the 100 Yen Sushi House operation. [pic]
2. What features of the 100 Yen Sushi House service delivery system differentiate it from the competition, and what competitive advantages do they offer? Features:
The price is uniform, 100 yen per plate.
There was a conveyor belt going around the ellipsoid service area. The whole operation is based on the repetitive manufacturing principle with appropriate 'just-in-time' and quality control systems. Sushi making is passed on hand to hand
Be serious about sushi quality.
The uniform price is convenient for cashiers and customers to checking out. Deliver fresh fish several times a day so that materials arrive 'just-in-time' and the inventory cost is minimum. They never let our sushi plates go unsold longer than about 30 minutes. The quality is very good for customers' security.
3. How has the 100 Yen Sushi House incorporated the just-in-time system into its operation? The store has a very limited refrigerator capacity. Thus, the store uses the 'just-in-time' inventory control system. Instead of increasing the refrigeration capacity by purchasing new refrigeration systems, the company has an agreement with the fish vendor to deliver fresh fish several times a day so that materials arrive 'just-in-time' to be used for sushi making. Therefore, the inventory cost is minimum.
4. Suggest other services that could adopt the 100 Yen Sushi House service delivery concepts. The 100 Yen Sushi House service delivery concepts is customer service, a contribution to society, or the well-being of the community. There are many services that could adopt the Sushi service concepts. Such as KFC, McDonald, Pizza hut, Kingvee and Golden Hans etc. -----------------------
Ellipsoid-shaped serving area
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