Operations Management Essay Example | Topics and Well Written Essays - 1000 words - 1

Operations Management - Essay Examplee continuous improvement as a never-ending process, emphasis should be given on restaurant staff, equipment, suppliers, materials (such as ingredients) and processes. Walter Shewhart has developed a gamin model PDCA which can be used as a tool for continuous improvement.Another barbel which Nok can adopt to emphasis on continuous improvement is to create a small squad of 8-12 employees which is known as forest circles. Nok can provide the team with the required tools and techniques through which they can mention the problems and make the required changes to clear up the problem (Mahadevan, 2010). The major problem which Nok has realised that she go forth face is the variable demand of the customers, which will not also result in unavailability of various ingredients but will also result in wastage of unused items. Therefore, the first mission of quality circle will be to adjudicate how to predict the demand of customers rightly and how to ensure just-in-time inventory or stock. In order to ready the solutions to the above mentioned problem, the team should meet at least twice a week for 60-90 minutes to get word the number of customers visited the restaurant during the week and the items that were requested from the menu and the ingredients that were used. Once the quality circle gets able to solve this problem, then and only then any problem can be approached. In this way, by victimisation these two quality management approaches, Nok will be better able to improve and ensure the quality of its products/services.Although quality management team or quality circle will be able to determine the areas where the improvements can be made to reduce the defects and problems, however, to understand the root cause of the problem, using Cause and stamp (Fishbone) Diagram can be very significant.Since the ultimate aim of excellent operations management is to reach the customer satisfaction, therefore, to assess the quality provided by the restaurant and to analyse the