Design the flowchart for the process of taking order in bar

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Reference no: EM132393890

Problem 1 -

Select at least three (out of seven) Concepts of TQM which you find applicable in Coffee shop case. Elaborate why and how would you use selected TQM concepts in order to improve quality. Refer to your findings (most important quality issues, root causes of quality issues,...)

Problem 2 -

Shop makes custom sandwiches to order. They are analyzing the process at their shop. The flow of the process is shown in the table below. The working time is 16 hours per day.

Step	Take the Order	Slice the Bun and Add the Meat/Cheese	Add the Toppings and Condiments	Bag the Order
Minutes per order	2	6	8	4

(1) What is the current maximum output of the process?

(2) If we add another person, where would we add him/her and what is the benefit?

(3) Is there a benefit if we can shift 1 minute from Bun and Meat to Order Taking? Assume we don't make the change in part (2) above.

(4) Is there a benefit if we shift 1 minute of work from Condiments to Bagging? Assume we don't make the change in parts (2) and (3) above.

Problem 3 -

Design the flowchart for the process of taking the order in a bar. Use at least 10 symbols and all of them that we described in the class.

Reference no: EM132393890

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