Computer simulations are software applications that enable a user to run a model of a system. Users can interact with computer systems, setting input variables and observing what changes occur to outputs. They can animatedly explore the model domain in real time, start and stop the model, make changes to test hypotheses, and experiment in a non-prescriptive fashion. The interactive, dynamic and open nature computer-based simulation is an excellent teaching tool. A tool that put users in charge of their own learning, thinking process, and own understanding of a particular system, which create valuable individual learning experiences. Reflections, title of our team paper explores some of those lessons learned as we assimilated into the world of Process Control and Problem Solving, Managing a Process Layout, and Inventory Management. Why not come alone with us as we reflect back on the various processes used in the world of business.
Simulation I Process Control and Problem Solving
The Mario's Pizzeria simulation focused on reduction of customers' wait time while anticipating losing patrons, investing in new equipment and getting rid of the old, and expanding the business by adding another function of the business. The following information were the results of our simulation process into Mario's Pizzeria:
To determine how many customers we were willing to see walk away based on the wait time, strategic planning was utilized with the expectation of losing 17 to 20 customers. We changed the distribution of tables by reducing the tables of fours and increased the tables of twos. The results of this redistribution proved to be a good decision, because in the beginning the tables for four showed the highest utilization at 99.56 percent and 37 of the groups of four walked out and left the restaurant without being served. After we made our decisions, the utilization of tables for four changed to 96.26 percent and the tables for two changed to 89.11 percent. This was the optimum solution as the waiting time was reduced considerably and we made a reasonable profit, and utilization of all the servers was not very high. The sales loss was reduced to $390.
Another alternative to maximize the wait time and utilization of our facility and staff would be to consider utilizing two cash registers on opposite ends. Utilization of two registers would not only speed up the process, but also give the appearance that there is no long line.
Combining queues have proven not to be a good technique for managing queues in grocery stores and supermarkets. Studies have shown that even though combining queues have been successful in some service organizations, these techniques have proven to have negative results in grocery stores. Among the factors that cause delays of customers who are in line at the checkout counter in grocery stores is management’s attempt to combine queues. Contrary to common calculations, there are reasons for believing that combining queues, especially queues of customers in checkout lines in grocery stores, may at times be counterproductive. Rothkopf and Rech (1987) in their seminar had one participant citing the practice of combini...
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
Happy Hat, a U.S. national chain of frozen yogurt stores with about 500 stores in 40 states is asking for assistance with its business processes. The average number of visitors per store has held constant over the past several years, but revenues per store are down by an average of 10%, and many stores are no longer profitable. The client suspects that a large amount of inventory is being thrown away unused at the end of each day. At the same time, customer polling suggests that the yogurt flavor customers want is often not available, even when the flavor is posted on the menu. People also complain about stores being closed when they visit. Now, the chain is facing increased competition from frozen yogurt sold in 24-hour grocery stores. Happy
Carol, great post on Simulation Based Training (SBT) as part of nursing education to with real situation to practice. The high fidelity simulation setting are considered as the innovation technical appliance to enhance confidence level of the students to minimize the embarrassment and harm to the patient in reality at the bedside. I learnt the importance of debriefing session prior to evaluation of the students’ uptake to revise and retain the teaching.
In 1948 on a tennis court in San Berdino, California two brothers by the manes of Richard and Maurice chalked out the design for a new kind of fast food place from their point of view. Ideas that would help to decide exactly what went into their operation might have been making their business as efficient as possible, and they did this by reducing expenses which would in turn allow them to sell their hamburgers at a much lower price than their competedors. These ideas were suppose to have not only help with lowering prices, but the idea behind the lowering of the prices was to increase the number of costumers, which would in turn allow them to have a higher profit margin by selling in high volumes. This combined with another marketing stradegy of only selling a few items were very vital keys to their success.To test out all of their ideas they opened an octagonal shaped hamburger stand, run with only employees at the window instead of waitwresses wich greatly decreased their operating expenses.
Do you have any suggestions for improving the current PHaMs processes / procedures / documents?
Our team has been instructed to help advise on a business case involving a restaurant, The Mongolian Grill. It’s owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations.
I thought it would be wise to focus on risk management before attempting to run through Scenario C simulation. I came up with a list of possible issues that could throw my project off track and prevent me from accomplishing tasks successfully. Based on chapters three and four, I knew Scenario C would be focused on teaching us how to approach solving problems and coming up with effective strategies to find solutions. The readings express the need to expose the underlying problems. The issue that I am having about this week’s scenario is that the underlying root problem is exposed to us on week five. The underlying problem was exposed and provided to us in a not so organic way. Personally, I had a difficult time understanding how this week’s readings actually tied into the simulation program scenario, since much of what the readings suggest is not something we can manipulate on the decision board. I understand that the simulation is a tool to teach us how to become aware and how to be sensitive the uncertainty that comes with any project managing, however how can we be expected to be successful
The cafeteria serves about one hundred and fifty residents of Cambridge Hall and approximately one hundred residents from Nottingham Hall. The cafeteria serves hot foods, salads, snacks, sandwiches, and beverages. The data has given me information on the percentage of customers that preferred a hot meal (interactive and precooked) to snacks, the ratio of customers that prefer precooked hot meals over an interactive hot meal, line formation, service times at the different stations, arrival times and the location of the different stations. I also learned that the peak hours of operations are from 5:00 p.m. to 6:30 p.m. and that the cafeteria has two cash registers available but only one is being utilized during the peak hours. If customers decide on a hot meal there is a 2 to 1 ratio that customers will purchase a precooked meal over an interactive meal. Through an informal customer survey, reasonable waiting times were established for the precooked line (5 minutes), the interactive line (10 minutes), and the cashier payment line (1minute).
On Friday and Saturday night, I helped oversee the young ladies from Bingo, Amanda, Ana, and Kathleen so they could be trained on "quarterbacking." Over the course of these nights I was able to gain further insight into the new system. Thanks to their help we can hopefully improve further on this system as I will further discuss. After their shifts I collected the ladies feedback, as well as some of the servers input as well. Their concerns were primarily ones that have been discussed already such as not getting drinks, orderings going unfulfilled, and orders not being delivered. They also felt concerned with customers getting upset at them when orders were not fulfilled, or the servers for to many orders, but that will be overcome.
There are many risks that people take in their lives. Yet, investing in the stock market is one of the riskiest things to do. All the money that has been saved over years, possibly saved over a lifetime, could all be lost in the blink of an eye. The Great Depression was triggered by the most well-known stock market crash in history, another crash happened in 1987, and one could happen any moment. However, people invest to make money and through this simulation strategies and a basic understanding were compiled to get a perspective on the risk and tasks involved in investing.
Flexibility seems to be the most heavily concentrated component for Subway restaurant which is followed by quality. Speed, cost and dependability are equally the same. The data was collected from primary research by asking Mr. Stuart House to distribute 20 points across the performance objectives. This information was used to construct a polar diagram of Subway as seen above (Appendix 3).
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
Domino’s Pizza is one of the world leaders in pizza delivery. It establishes in 1960 in the United States and operating with company-owned and franchise owned stores in International markets (Dominobiz, 2013). In this essay we will look through the operation management of Domino’s Pizza which in the core operation. Then, I will analyse the 4V model of attribute of demand for the service, the performance objective of the organisation, provide input-transformation-output diagram and supply network of the organisation. Lastly, provide improvement suggestion for Domino’s Pizza core operation.
Although researchers suggest that queuing is one of the ways to help managers ration demand in insufficient capacity businesses, customers do not like to wait to be served (Taylor, 1994). The major reason is that queuing is time consuming and brings negative experience most time. For example, a research (Pillay, et al., 2011) shown that 82% of total visit time that patients spent at the clinic was in waiting in Hong Kong public hospitals, patients’ benefits were damaged by the delayed waiting time, as time is a valuable. Additionally, patients became anxious, because they felt uncertain about how long they have to wait. What is even worse, the patient’s health status did not be improved during waiting that suffering was prolonged (Siciliani, Stanciole & Jacobs, 2009). Queuing experience might differ between different industries, from individual to individual, and even by situation fo...