Air and Sea (Kūkai) Restaurant Grading Guide
OPS/420 Version 1
2
Air and Sea (Kūkai) Restaurant Grading Guide
OPS/420 Version 1
Operations Management Capstone
Copyright
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Signature Assignment: Air and Sea (Kūkai) Restaurant
Purpose of Assignment
To apply what has been learned in the Operations Management Certification Program, students are asked to rescue a restaurant in financial and operations trouble. Students are asked to relate operational processes to consumer offerings, improve the cost, sources, and delivery of supplies and mechanisms to reduce waste. Additionally, students must evaluate investment options to improve capacity, facility layout, and work designs. Finally, innovative approaches are required in inventory management, aggregate planning, scheduling, and project management to rescue the restaurant. The paper format must detail the task answers without repeating the provided information in a highly condensed manner. Those answers must also be defended to build final recommendations showing how the restaurant can be rescued through specified and measurable operational improvements. Success in this assignment is through the application of broad operational principles to a specific situation and the use of best practices in operations management learned throughout the program.
Resources Required
Air and Sea (Kūkai) Restaurant Student Guide
Grading Guide
Content
Met
Partially Met
Not Met
Comments:
The student addresses each question in the Air and Sea Restaurant scenario.
Service Design
The student defines tradeoffs between restaurant menu choices (products) and processes to deliver those selections to customers.
Supply Chain Management
The student recommends top improvements in supply chain management and discusses the expected impact of these improvements on restaurant operations.
Quality Control – Food Waste
The student recommends ways to reduce food waste.
Improving Capacity: Investment Scenarios
The student recommends and defends which option(s) are the best investment.
Layout
The student addresses the following questions:
Show some low cost and simple ways to improve the layout of the restaurant.
How would these changes impact the operations for waiters, bar tenders and chefs?
What would be the impact on customers?
How could you measure the effect on customers?
Work Design
The student accounts for how many observations are needed to estimate the proportion of the waiter’s time spent on “Explaining the Menu.”
Inventory Management
The student provides the correctly calculated economic quantity and reorder point.
Staffing – Aggregate Planning
The student explains how many waiters, bar tenders and chefs would it take each night if Friday – Sunday doubled demand in all three areas and what would be the total cost of labor for the week.
ERP
The student explains how ERP compares with MRP and is ERP appropriate for this restaurant.
Resource Scheduling
The student suggests a schedule that accommodates the various needs
Project Management
The student determines the expected duration and variances of each activity and discusses what is the probability that path 1, 3, 6, 7, 8 will be completed in 15 days.
Summary
The student lists and defends the top five recommendations to improve operations management.
Implementation Metrics
The student constructs SMART (SMART stands for Specific, Measurable, Actionable, Relevant, and Timely) Metrics for Top Five Recommendations.
The paper is 1,050 to 1,400 words in length.
Total Available
Total Earned
100
#/100
Writing Guidelines
Met
Partially Met
Not Met
Comments:
The paper—including tables and graphs, headings, title page, and reference page—is consistent with APA formatting guidelines and meets course-level requirements.
Intellectual property is recognized with in-text citations and a reference page.
Paragraph and sentence transitions are present, logical, and maintain the flow throughout the paper.
Sentences are complete, clear, and concise.
Rules of grammar and usage are followed including spelling and punctuation.
Total Available
Total Earned
40
#/40
Assignment Total
#
140
#/140
Additional comments:
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