Essay on Theory of Swift Flow

 

 

 

 

 

 

 

 

 

 

 

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Case Study

The Paramount Diner

The Paramount Diner is the restaurant. The Restaurant is located in the Beacon Hill neighborhood. The Paramount is the famous hotel of local and tourists. The hotel face bulk of customers rush on every weekend. The company management is bit worried about the manageability of in time orders. The company management is in need of an Operational Management Plan which can boost up its productivity within available resources. We have proposed a plan in accordance of some theories and analysis below.

• Essay on Theory of Swift Flow:

The Theory Swift even flow holds that the more swiftly and accurately the work is going the systematic and productive would be the results. In success or misfortune of anything that holds its space in the market and trend entirely depends upon the productivity i.e. the more viable and effective the process is done the more legitimate and elevated would be the productivity. This theory also depends upon the two major selection criteria and that is Valuable and non-valuable added work .Anything that is giving a seal of approval and adding benefits to the business and market place along with this also increasing the productivity adding value to the process. The magnification of productivity could be of any kind i.e. labor productivity, machine productivity, or total factor productivity is referred to as value-added work. While on the other hand anything that adds waste to the process is called non-valuable added work. To give more value to the work, one should detach all the wasteful steps from the process.

This theory also emphasis on another point set of paramount services. The dominant course of action to work on swift even flow theory is by setting the right trends for productivity which will minimize the onset of our cost. While considering the case study of the Paramount Restaurant. If will train our employee the best and the product produced will also be good in taste by having the minimum number of employs, the best cost-effective results would be produced. The greater is the productivity the lesser would be cost spent on another employee.

This is the era of science and everything is more reliable on science than anything else happening around the world. The scientific method also emphasizes that the garbage and trash work should be kicked off from the workplace and the products and services that are adding the advantage and profit to one’s place that mainly also includes the manufacturing criteria’s should be added in the processes.

To ensure the victory of anything bottlenecks should be minimized and that is promised by a good quality product. Once the services offered are of premium quality then all the hurdles and problems have vanished. In the same case, manufacturing should be done in a good manner like products, machines, and equipment used for the process should increase the productivity and cost by following swift even floe mechanism

There are several facets of any operation for which the swift even flow theory would predict augmented productivity. This theory seems to be in the countenance of reducing work in process and raise throughput times too high levels. By this, it’s understood that operation management of swift flow and productivity emphasized pull mechanism instead of keeping head of a push mechanism. Which states that if one is supreme most in its services, the workers are trained fully, the types of equipment and machines are changed gradually when needed and the equipment is maintained in a hygienic way these all mechanisms are included in the push mechanism. If the process is not accomplished in such a manner then keeping in consideration to all appearances it acts as a pull mechanism as if someone is forcefully pulling up the business with no interest. For this reason, the theory argues that they should be abandoned as measures in favor of measures of throughput time and variability. It was also noticed that machine utilization and labor efficiency are not associated very much with productivity. The better is the quality of our product the more is the sale and the criteria of productivity will be also increased at the same time.

Moreover, swift even flow is not a short or simple term it leads to deep strategic insights and fresh ideas. Because the efficacy of anything though it would be any sort of business urge upon the best results which leads to the swiftness of the input done as a result output would be a good product.

The main concept that is kept in mind, that what urges us to be more productive.  We could only become productive in our work if and only we are looking forward to working hard with our full efforts. Considering the examples like if the more people are service authentic, good manufacturer, supply chain expert, done different operational management task, is skilled in development and outsourcing, follow all strategies and tactics the more he acts upon the principle of swift even flow irrespective to this position of whether he works on an hourly basis or if he is an executive officer.

The emphasis of Theory Swift even flows also keeps our mind towards the business strategic tools. Taking into consideration, the business and services of the Hospital . This whole process deals with the strategic tactics about productivity and manufacturing. Hospitals are health care centers. Swift even flow can increase their revenue goal by if the good investment is done in a hospital IT investment, more swift would be the patient flow there. At the same time, health care performance also matters. The performance of any hospital lies in between the swift and even flow of patients. The more health care centers are supreme in their performance the greater would be their productivity and vice versa.

Michael Colon owned a restaurant which was named Paramount. The major problem they were facing was run short of swift even flow principle to run their restaurant. Paramount is a popular 44 –seat diner in the Beacon Hill neighborhood of Boston, Massachusetts, since 1997, this exchange threw upon the harsh challenges in facing his restaurant. Carry out orders represented approximately 10% of sales and that trend was on the rise.

Paramount is a well-known restaurant in Massachusetts but the thing that they lack was the swiftness and large space for the customers. They used to offer Breakfast at 7: am and Lunch timings end at 4:30 pm. For the weekends they used to open from 8:00 am to 4:30 pm. After 4:30 pm it was the break time and then the restaurant was again continued by 10:00 pm opening with pubs and bars. The restaurant always kept in consideration their customer’s ease and rates were $15 only but for carryout, it was 20%more. Once the restaurant was opened steady stream of customers embedded and flowed with peak arrivals between 9:00 am to 11:00 am and arrivals trailing off after 11:30 am. With time the customer’s ratio begins to increase and the numbers reached from the dining area to the bottleneck as it passed between the open kitchen and a bank of tables. The management got stressed dealing with such a great number of customers. Because there was a sudden flow of customers when the door was opened at the opening timing . Now the customers were looking at the menu craving for food and what they want to order after competing for their process of order now they had started looking towards the chef who’s preparing their food.

Finally, now line made a hairpin, 180-degree angle turn to the left depositions customers alongside kitchen where they placed orders directly with the chefs.

The owner of Paramount Restaurants instructed the employees and chiefs that the food should be prepared with the best quality and the customers must not have any complaint regarding the food because they are paying for it, and for their family. If the customer demands to re-cook food one should not argue with that but full their commands.

So, that’s the major theory of swift even flow mechanism and productivity is that if the process is done effectively with proper designs and sales funnels the productivity would increase thrice. In this type of market the business and sales also depends type of your marketing the more colorful and beautiful your ideas are executed the more effectively the swift even flow and productivity would work.

• Process Analysis:

Table No: 1 Quantitive Analysis of Customers per second

Hours Slot	Number of customers arriving per second Exhibit 6	Number of customers balking per second Exhibit 7	Number of customers arriving per second	Adjust to nearest whole number
7:30 to 8:30 am	35+45=80	15	65	65
8:30 to 9:30 am	35+42=77	16	61	60
9:30 to 10:30 am	35+39=74	17	57	55
10:30 to 11:30 am	35+36=71	18	53	50
11:30 to 12:30 pm	35+33=68	19	49	45
12:30 to 1:30 pm	35+30=65	20	45	40
1:30 to 2:30	35+27=62	21	41	35

 

The above table clearly shows that peak time caters the huge number of customers. Company has to create quick service policy. They need to take and deliver orders customer per second. They must use new styles of taking orders. They can use writing tabs to write down the order without wasting time. Chefs inside the kitchen must have all demanded food items cut and organized. In this way no time will be wasted in serving food.

Manager has also planned to change the position of seats. If the eating place use ancient table services, the potency of serving the client are reduced because it’ll take longer than the average time per turnover of table i.e. nineteen minutes because the waiting time can then even be else to the nineteen min that is that the average turnover time for the table. the impact of adopting carryout orders activities also will be determined and the way it’ll have an effect on the visiting customers at the eating places and increase the time of serving the visiting customers the eating place solely possesses 44 feeding tables to serve the purchasers Who visit the restaurants and long lines of consumers compel the restaurant to serve a restricted range of consumers. The carryout orders can change the eating places to serve the unlimited range of clients| through delivering at their doors while not rental the customer visits the restaurant. Hence, the additional revenue-generating stream through carryout orders is that the issue that would tempt the thought of accelerating the carryout orders. (Milano, 2020)

If we see the table above we will evaluate that order should be delivered fast. There are some specific peak hours. The other possibility obtainable to cope up with the rise in carryout order is to extend the worth of concluding the order by inserting special charges of serving them early before the purchasers waiting in line. Hence, this would possibly scale back the amount of concluding the order however the convenience of delivering on time may affect the revenue stream of the overriding eating place. The factors that that will build to decrease the carryout orders comprises the rise in waiting time for {the clients the purchasers the shoppers} in line visiting the order which might increase the typical turnover time of serving the customer visiting the eating place and can conjointly lead to longer waiting lines which can compel many shoppers to balk and renege. The above Quantitive analysis help the Cannon to quick his services. Seating positions of customers should be arrange in a way that waiter shouldn’t feel it to move between kitchen and table. Customers are coming after the gap of hours. Orders are being given within the time span of minutes. Now food must be served into the order policy of Paramount dinner. We have analyzed that customers are served in the span of seconds. The Paramount hotel must increase its staff to cater this situation. As rush used to be appear in peak hours or days, they can hire some Shift-Class staff for it. The hotel is the favorite e spot of locals. They pay off and on visits to dine in hotel. Hotel need a good manager who can monitor all management issues. Managing, evaluating and analyzing are the best tools in achieving goals. (Brandimarte, 2011)

 

• A : Variability of customer service industries:

The thought of the M/M/1 queuing formula indicates that the arrival rate is bigger than the service rate of the dominant eating place, which suggests that the servers got to work quite 100%, to serve the arrival of consumers. Moreover, it can even before mention that the servers produce a bottleneck for the eating place, which ends up in increase the serving time for the purchasers. The specialty of the dominant eating place is that the quality of breakfast provided by the eating place, that compels the purchasers to go to varied time, because of quality and therefore the form of things in their menu. Hence, the long waiting lines are taken care of by the dominant eating place by serving fruit juice in summer and drinkable in winters to the purchasers at the tip of line as a result of these customers wait in long lines to gather their meals because of seating policy of the eating place.

Waiting in line should not be honest expertise for the purchasers, especially once the purchasers square measure hungry then the waiting becomes additional painful. to create this waiting less painful, the dominant eating place has adopted a policy of serving fruit juice and, hot chocolates to the purchasers waiting in long lines. If the eating place use ancient table services, the potency of serving the client are reduced because it’ll take longer than the average time per turnover of table i.e. nineteen minutes because the waiting time can then even be else to the nineteen min that is that the average turnover time for the table. the impact of adopting carryout orders activities also will be determined and the way it’ll have an effect on the visiting customers at the eating places and increase the time of serving the visiting customers the eating place solely possesses 44 feeding tables to serve the purchasers Who visit the restaurants and long lines of consumers compel the restaurant to serve a restricted range of consumers. The carryout orders can change the eating places to serve the unlimited range of clients| through delivering at their doors while not rental the customer visits the restaurant. Hence, the additional revenue-generating stream through carryout orders is that the issue that would tempt the thought of accelerating the carryout orders. Conlon will produce ease for dominant feeding customers by redesigning the method that is making a disturbance for the purchasers.   Waiting in line in over after giving orders. They can pay and collect their meals.   Hence, all this method becomes difficult as a result of the road is meant to show a 180-degrees and therefore the restricted area within the eating place compels the client to shatter once the basket of dishes is delivered from the room to the laundry space. The factors that  may create to decrease the carryout orders comprises the rise in waiting time for customers that are standing in the waiting lines which can compel the many purchasers to balk and renege. (Sonia, 2015)

 

B:  The paramount accommodates or reduces this type of variability:

For reducing this sort of variability overriding started the carryout orders service for his or her customers and To cope up with the rise in carryout order and serving the eating customers United Nations agency square measure waiting in long lines, archangel Conlon ought to modify its strategy in creating the purchasers wait in an exceedingly long line for the preparation of carryout orders that square measure ready once the order is received. Hence, archangel Conlon ought to treat the carryout order a similar because the new client other in line so that justice is in dire straits each the purchasers i.e. customers United Nations agency square measure incoming at the eating place and therefore the customers United Nations agency square measure inserting a carryout order. The overriding eating place is analyzed by applying ways of decisive arrival rate, service rate, and average range of consumers that the corporate is serving. Moreover, the services provided by the eating place will be analyzed well, and therefore the future services that the corporate is focusing on to expand or the corporate has started will be determined. The Paramount case study tells us that Management is the core step and part of every organization. Due to the broader acceptance of the business, Conlon was thinking to feature the carryout activities together with serving the eating customers to get and increase the revenue stream of company Michal Conlon to make his mind up whether or not he ought to perform polishing off orders or serve solely eating customers. (Chand, 2020)

There are some variability’s which can stand like a hurdle in increasing progressive growth rate. The place should be managed properly so all customers can get food without any issue.

• Issues of carryout orders:

 

Moreover, the impact of adopting carryout order activities will be determined and the way it’ll have an effect on the visiting customers at the restaurants and increase the time of serving the visiting customers. archangel Conlon will produce ease for overriding eating customers by redesigning the method that is making a disturbance for the purchasers United Nations agency square measure waiting in line to order and collect their breakfast and beverages once the payment. Hence, all this method becomes sophisticated as a result of the road is meant to show one hundred eighty degrees and therefore the restricted house within the eating place compels the client to shatter once the basket of dishes is delivered from the room to the laundry space.

Therefore, to get rid of the double line and make one line of consumers, archangel Conlon ought to place the order counter 1st once the purchasers entered within the eating place and then, the pickup for food, money counter, and food counter ought to be placed, which can eliminate the double lining and one hundred eighty degrees of flip in line to 1st order then develop breakfast.

The other possibility obtainable to cope up with the rise in carryout order is to extend the worth of concluding the order by inserting special charges of serving them early before the purchasers waiting in line. Hence, this would possibly scale back the amount of concluding the order however the convenience of delivering on time may affect the revenue stream of the overriding eating place. The factors that that will build to decrease the carryout orders comprises the rise in waiting time for {the clients the purchasers the shoppers} in line visiting the order which might increase the typical turnover time of serving the customer visiting the eating place and can conjointly lead to longer waiting lines which can compel many shoppers to balk and renege.

The paramount could be a diner eating place that consists of 44 seats eating capability for the purchasers arrived within the eating place whether or not for breakfast or dinner. The paramount could be a diner eating place that consists of forty-four seats eating capability for the purchasers arrived within the eating place whether or not for breakfast or dinner. The popularity and also the fine style of its serving compel the guests of the restaurants or their customers to go to repeatedly usually to relish the breakfast at the preponderant. Hence, the wide quality of the paramount eating place diode the purchasers to attend in long lines for his or her communicate order, pick up their food from the counter so they’ll have their yummy breakfast served by paramount eating place. There’s additionally a policy of the eating place that customers don’t seem to be allowed to occupy the table before ordering and paying money. This is often to create certain that customers simply received their order when payment has tables accessible for them to be seated and luxuriate in their breakfast. However, the purchasers waiting or standing within the line additionally sit on the tables that end up in shortage of dining tables for the visiting customers. Due to the broader acceptance of the business, Conlon was thinking to feature the carryout activities together with serving the eating customers to get and increase the revenue stream of company Michal Conlon to make his mind up whether or not he ought to perform polishing off orders or serve solely eating customers.

There is additionally a policy of the eating place that customers aren’t allowed to occupy the table before ordering and paying money. This is often to create certain that the shopper’s World Health Organization simply received their order once payment has tables obtainable for them to be seated and to fancy their breakfast. Thanks to the broader acceptance of the business, archangel Conlon was thinking to feature the carryout activities besides serving the eating customers to get and increase the revenue stream of the corporate. Hence, numerous choices area unit thought-about by Michal Conlon to choose whether or not he ought to perform polishing off orders or serve solely eating customers. The overriding eating place is going to be analyzed by applying strategies of deciding arrival rate, service rate, and average range of consumers that the corporate is serving. What is more, the services provided by the eating place also will be analyzed thoroughly, and also the future services that the corporate is focusing to expand or the corporate has started also will be determined?

Moreover, the impact of adopting carryout order activities also will be determined and the way it’ll have an effect on the visiting customers at the restaurants and increase the time of serving the visiting customers. BY increasing the number of carryout orders they’re going to have the next sales per client which can increase their revenues. Therefore increasing the profit or revenue was the motivation behind beginning this sort of service.

 

Carry out orders are served to the twinkle of an eye once the orders are received, which can increase the waiting time of client waiting and can create them, to attend moreover in long lines, as a result of once the carryout orders are received; the orders of the customers waiting in line at the eating house are stopped, and also the carryout orders are consummated. However, it will be thought of as injustice as a result of people that wait in line to position the order abundant before they do orders ought to be served 1st. The carryout orders are served in predominate by delaying the orders of the shopper’s UN agency wait in the long line for his or her breakfast to be served. However, the rise in delaying time by fulfilling the carryout orders can increase the time of the road a lot, which can affect the customers’ tolerance for waiting in line and receiving the order. archangel Conlon ought to serve the finishing up order constant approach as the orders of shoppers UN agency wait in long lines are cut, i.e. if there are fifteen customers waiting in line, and also the do order is received by eating house, then the eating house ought to serve that order by 1st serving the fifteen customers UN agency are waiting in line. The carryout order additionally seems to be the bottleneck for visiting customers, because of carryout order, visiting customer’s needs to wait longer to attend for order.

 

• Management Decisions:

The owner of The Paramount Company has now decided to change management strategies. He has analyzed the factors which can increase the orders of restaurants. The factors which can increase the revenue of the Paramount Diner are:

• The manager has decided to offer online ordering services. In this way customers won’t wait in a queue to get their favorite food. The company must introduce the Food Delivery App which can easily be used.
• The world has become the digitalize globe. Company must utilize this free Marketing service to promote his business.
• Company must introduce The Loyalty Program. This program motivates the customers to come with his family and friends.
• The Manager publishes a web page on net. This page will have all content and information about restaurants.
• The Manager must plan the Menu Card according to customer’s choice and taste. He must hire the chefs which are experienced in preparing such foods.
• The Service of hotel must be efficient to fill the food craving of customers. Customers must enjoy the food and recommend other to visit the hotel.

These are the factors or strategies which can increase the orders or revenue of The Paramount Diner. (Romashko, 2020)

Now we will evaluate the factors which can reduce the productivity of hotel services.

• The hotel can reduce its Revenue if it has no trained staff. The members of staffs should be sufficient in numbers to bear the burden of Regular and Unexpected customers also.
• This is the new era. It is the world of Challenges and Competitions. Hotel Management must try to innovate, create and upgrade itself. New changes always attract the customers to come and dine in hotel. Hotels which cant change itself face sudden loss and can be closed.
• The biggest factor which can reduce the number of orders is the poor quality of food. Hotels are the best resting point for food lovers.  So, hotel must avoid providing poor quality and late food.
• The atmosphere of the hotel counts a lot. Negative or dirty atmosphere make customers restless. The bad environment of dining hotels directly reduces the orders of hotels.(Engine, 2020)

            Conclusion:

To conclude, we must say that The Paramount is the popular restaurant. The owner of Paramount Restaurants instructed the employees and chiefs that the food should be prepared with the best quality and the customers must not have any complaint regarding the food because they are paying for it, and for their family. If the customer demands to re-cook food one should not argue with that but full their commands. He must provide the service quickly. Staff must behave well in case of any inconvenience. Manager must maintain balance between customers and Staff. Manager must plan effective strategies to improve the Productivity of paramount hotel.

 

 

 

 

 

 

 

 

 

 

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Article selection, analysis and presentation in this section needs improvement. You have used some recommended articles in this section, however, try to improve cross referencing. Try to read below articles and more using the recommended searching criteria.

 

* Schmenner, R. W. (2012) Getting and Staying Productive, Applying Swift Even Flow to Practice, Cambridge, UK, Cambridge University Press

* Schmenner, R.W., 2004. Service businesses and productivity. Decision Sciences, 35(3), pp.333-347

* Schmenner, R.W. and Swink, M.L., 1998. On theory in operations management. Journal of operations management, 17(1), pp.97-113

* Fredendall, L.D., Craig, J.B., Fowler, P.J. and Damali, U., 2009. Barriers to swift, even flow in the internal supply chain of perioperative surgical services department: a case study. Decision Sciences, 40(2), pp.327-349

*Devaraj, S., Ow, T.T. and Kohli, R., 2013. Examining the impact of information technology and patient flow on healthcare performance: A Theory of Swift and Even Flow (TSEF) perspective. Journal of Operations Management, 31(4), pp.181-192.

 

 

Please use the guidelines provided in assessment brief to find the appropriate articles.

 

 

 

 

 

 

 

 

 

 

 

Are you not addressing this question?

 

b)Explain how the unusual seating policy is an operations management tool.

(300-500 words)

 

You do not have to use non-recommended articles in this section. Just review the two recommended articles in this section-

 

***Sasser, W. E. (1976) “Match supply and demand in service industries”, Harvard Business Review, Nov-Dec, pp. 133-140

*** Frei, F. X. (2006) “Breaking the trade-off between efficiency and service”, Harvard Business Review, Nov, pp. 92-101

1. Use the knowledge acquired to discuss how customers introduce variability for the Paramount.

 

1. Discuss whether the Paramount accommodates or reduces this type of variability.

 

 

 

consider the following issues in this section:

 

1. Where has the idea for carryout orders come from?
2. What are the business motivations for adding this type of service?
3. What impact will adding this service have on the restaurant customer experience?

 

Management Decision. Advise the owner, Michael Conlon, as to the best course of action to take. You should choose between more carryout orders or less carryout orders. There are several reasons why you could justify either of these choices so your answer should describe what these might be.

 

 

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