Refining Solutions Paper
Refining Solutions Paper
Creative Minds and Critical Thinking/ PHL 458
University of Phoenix
Refining Solutions Paper In my previous paper, I presented an issue on which I will be expanding on in this paper. The issue was that while working as a Shift Supervisor in Starbucks we ran out of a seasonal syrup and customer where ordering the drink. The issue was making the customers happy because there was another Starbucks within walking distance and we did not want to lose those customers. The initial solutions for this issue where three: remove the item from the menu, send for more from another store, or recreate the syrup by mixing and matching the syrups we had on hand. In the evaluating stage, it was decided that we would not remove the item from the menu because it would cost us customers and we would be receiving the merchandise the next day and would have to add it to the menu again. This would also be difficult to implement due to the nature of our customers, who would fall in love with a seasonal drink and go to any extent to get it which meant going to another store instead of changing their drink. I also discussed sending an employee to pick up extra syrup at a nearby store, this was also a problem because we needed it fast and I could not send anybody until the next shift arrived, and that would be hours. The best solution, as I presented it in last week’s paper, was to mix different flavors of syrup until we reached the flavor of the syrup we needed. The seasonal drink was the Toffeenut Latte. As I explained this drink had been my favorite for years, so I knew it well and had already recreated it for myself while it was not in season. I knew that I needed to use almond, hazelnut and caramel in different amounts to achieve the Toffeenut flavor. Since now, it was for customers and not for my own enjoyment, those measurement had to be precise and the same for every drink. Starbucks prides
Creative Minds and Critical Thinking/ PHL 458
University of Phoenix
Refining Solutions Paper In my previous paper, I presented an issue on which I will be expanding on in this paper. The issue was that while working as a Shift Supervisor in Starbucks we ran out of a seasonal syrup and customer where ordering the drink. The issue was making the customers happy because there was another Starbucks within walking distance and we did not want to lose those customers. The initial solutions for this issue where three: remove the item from the menu, send for more from another store, or recreate the syrup by mixing and matching the syrups we had on hand. In the evaluating stage, it was decided that we would not remove the item from the menu because it would cost us customers and we would be receiving the merchandise the next day and would have to add it to the menu again. This would also be difficult to implement due to the nature of our customers, who would fall in love with a seasonal drink and go to any extent to get it which meant going to another store instead of changing their drink. I also discussed sending an employee to pick up extra syrup at a nearby store, this was also a problem because we needed it fast and I could not send anybody until the next shift arrived, and that would be hours. The best solution, as I presented it in last week’s paper, was to mix different flavors of syrup until we reached the flavor of the syrup we needed. The seasonal drink was the Toffeenut Latte. As I explained this drink had been my favorite for years, so I knew it well and had already recreated it for myself while it was not in season. I knew that I needed to use almond, hazelnut and caramel in different amounts to achieve the Toffeenut flavor. Since now, it was for customers and not for my own enjoyment, those measurement had to be precise and the same for every drink. Starbucks prides
References: Ruggiero, V. R. (2009). The art of thinking: A guide to critical and creative thought (9th ed.). New York, NY: Pearson Longman.