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In-and-Out Restaurant Operations Management at Temple University: A Comprehensive Guide

"Discover the ins and outs of managing a fast-food restaurant like In-and-Out on Temple’s campus by leveraging key resources effectively. Learn about inputs, process, outputs, capacity planning, quality control, and more to boost customer satisfaction and efficiency. From ingredients to kitchen appliances, employees to delivery logistics, this guide provides insights for optimizing operations and overcoming challenges in the food service industry."

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In-and-Out Restaurant Operations Management at Temple University: A Comprehensive Guide

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Presentation Transcript

  1. Operations Management and Me By Michael Berg

  2. U Got Munchies • In-and-Out Restaurant on Temple’s campus on Broad Street • Menu style similar to fast food restaurants with addition of gourmet sandwiches. • Worked as a food server

  3. Inputs and Resources • Inputs • Ingredients • Resources • Kitchen appliances and utensils • A workplace (a building) • Employees • Delivery trucks and bikes • Computer monitors and POS programming systems

  4. Process • Preparing the ingredients and serving the food as a final product • Utilizing the resources of the kitchen at an efficient rate • Creating a product that consistently increases customer satisfaction

  5. Outputs • Final Product • Transformation= Service

  6. Capacity Planning • Utilization rate= Actual Output/Designed to produce • Efficiency= Actual Output/Effective Capacity • Actual Output=Effective Capacity*Efficiency

  7. Quality Control • # of complaints- c chart • # of unsatisfied customers • Acceptance Sampling • Producer’s Risk

  8. Thank You

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