He allows himself to eat nothing but the unhealthy food from this restaurant for a whole month abiding by certain regulations. He had to eat at a McDonald’s restaurant at least three times a day during this binge, and was required to have every food item on the menu at least one time. However, perhaps the most crucial rule in this experiment was that if at any time one of the cashiers asked him if he would like to “supersize” his meal, Spurlock was forced to oblige. Throughout this month Spurlock gained a total of 24.5 lbs and suffered from mood swings, sexual dysfunction, and an alarming accumulation of fat on his liver. Also, his body mass increased by 13% and his cholesterol level escalated to an unhealthy 230.
The business currently has eight restaurant locations in the California area to which Jay Morgan acts as operations manager and HR manager. As part of acting as HR manager Jay Morgan travels to all locations on a weekly basis in order to take care of his HR responsibilities in person. With all of his responsibilities perhaps one of the most important is employee recruitment and retention. “Employee turnover can be expensive, disruptive to operations and makes the job of managing a restaurant even more of a challenge than it already is. The first exciting moments of a new job can never be recaptured.
Employee 1 2 3 4 Lamps $130 $275 $180 $200 Sporting Goods $190 $300 $225 $120 Linen $90 $100 $140 $160 The manager wishes to know which employee (s) to assign to each department in order to maximize expected sales. Formulate and solve a linear programming model for this problem. Q2: The Star City cafe at the campus student center serves two coffee blends it brews daily, Morning Blend and Study Break. Each is a blend of three high-quality coffees from Brazil, Tanzania, and Guatemala. The Cafe has 5 lbs.
He quickly establishes his ethos, and logos adding facts and credibility that will make one feel like their genuinely attending the Maine Lobster Festival. He continues helping the reader visualize every detail of the festival. From listing the wide variety of lobster dishes, to citing where to find the winning recipe of the amateur cooking competition, “…the MLF’s Main Eating Tent, where something over 25,000 pounds of fresh-caught Maine lobster is consumed after preparation in the World’s Largest Lobster Cooker near the grounds’
He opened his first store in Northern California in the wine country town of Sonoma. I have been to William-Sonoma several times in the last several months and have wanted to attend one of their classes they offer. They offer technique classes every Sunday at ten o’clock in the morning. They have classes such as how to stock your pantry, the proper way to sauté, and the modern comforts of the new casserole. They offer classes based on the season we are in for example they had a canning class over the summer, and next month there is a soup class.
Jose’s enjoys a full business during the week and has waiting lines during the weekend hours. The menu at Jose’s consists of 23 main entrees that are made from 8 basic stocks, Chicken, beef, beans, rice, corn and floor tortillas, tomatoes and lettuce. Before the dining begins, the cook prepares these basic stock items so that plates can quickly be assembled upon ordering. Food is double checked before it reaches any of the diners for accuracy in the order and pleasing to the customer’s eye. Once food is served, the wait staff continues to monitor the table for any additional needs and removes any empty dishes and offers dessert and coffees.
1)How long will it take to fill a rush order? To find out how long it takes to finish the first order, the duration of all steps has to be added to each other (Rager, 2008 p. 221). Washing the bowl, adding and mixing the ingredients takes 6 minutes. 2 minutes for dishing up the dough onto a tray. My roommate needs 1 minute to put the tray into the oven and there they bake for 9 minutes.
Elisa works 7 hours taking orders and hands food to costumers from breakfast to lunch. Eric Schlosser refers to her saying, “she works behind the counter,” and when he is referring to other teenagers in the fast food field he says, “Up and
At this plant, products were baked to 90% and quick-frozen for shipping to customers, who would do the last 12-15 minutes of baking, mostly in in-store bakeries. Anthony Scire was the plant manager and had been at this job since 2003. The plant employed 175 unionized hourly workers. Rivermede had a failed start with Six Sigma in 2001. However, the black belts made during that false start implemented many successful projects and Anthony Scire had a positive view of the Six Sigma philosophy and methodology.
The fast food industry was extremely seasonal with peak sales occurring in the summer months. The parent company expects that each of their restaurants achieve at least $50,000 in annual profits. However, more importantly, they look at each restaurant’s cash of our financial obligations. Of course, they want the cash flow to be in excess of breakeven; otherwise, they have to subsidize that restaurant until it is able to positively contribute. In the case of Windham, this continuous subsidizing has forced them to maximize our line of credit from the bank, straining our relationship with them The HHC set out strict guidelines requiring all of its franchises to have a standard restaurant design, menu, suppliers, uniforms and signage.