The group visited a Dunkin' Donuts outlet near a college campus to observe its operations. They spoke to the store manager and learned about the quality assurance processes, food items served, customer traffic, staffing, order and delivery procedures, supply chain management, and layout. Key lessons included the importance of employee behavior, localizing the menu, pricing strategy, proper location selection, advertising, operational structure, and efficient supply chain and inventory management. The visit provided insight into the organization's processes for preparing food, maintaining quality, and providing good customer service.

2. Presenting by:-
Sahil Khanna
Sahil khattar
Satyajit Dalbehera
Shivank Chaudhary
Shrant Omer
Somya Agrawal
Ritika Keshwani

3. Location:-

4. Selection of Outlet:-
 Nearby college campus.
 Location is less crowded.
 New to the Indian market.

5. Objective:-
 To have a glance of organization through its
outlet.
 To analyze the operational structure, process
of preparing food and process of maintaining
food quality.
 To know the quality of service provided to the
customers, supply chain management and
inventory management.
 To know the marketing strategy.

6. A visit to Dunkin’ Donuts
 We are in a group of six people visited the
outlet.
 Two of us approached the counter, introduced
ourselves and asked for the sales manager.
 We explained the purpose of our visit to the
store manager and convinced her to help us
by answering to the questions we have
prepared before visiting to the outlet.
 We observed the concerned activities going
on, placed our orders, had our food, clicked
some pics and got out.

7. Process & Learning:-
 It is a franchisee owned by Jubilant Food
works, which also owns Domino’s in India.
 Quality assurance:- Quality of food is good as
per the price.
 Food Items:-
DONUTS, BURGERS, BEVERAGES, SOFT
DRINKS. Burgers are available in veg. and
non-veg. format.
 No. of customers accessing this food joint is
around 300 per day, more on weekends.

8. Process & Learning:-
 There are 3 shop managers & 10 helping staffs in
order to carry out the whole days’ work. As shop
timing is 9am -12pm they implement staff rotation
process in order to complete the task more
efficiently as the Burdon on each staff is getting
lesser because of this rotation.
 There are 2 counters in order to place the order
and 1 for delivery.
 Placed orders are displayed on the mirror screen
available in kitchen and normally it takes 2-5mins
for service and delivery.

9. Process & Learning:-
 They get the supplies of raw material like
breads & tikkies a twice a day from noida
where the have their head office and main
kitchen.
 These items are kept in freezer they have at 1-
4 degree centigrade & monitored by various
tools they have at their shop in every 4 hrs. &
prepare the burgers & beverage in kitchen
available at their store.

10. Layout:-

11. Conclusion:-
 Employee’s Behaviour
 Localizing the menu
 Pricing Strategy
 Proper choice of location
 Advertising strategy
 Operational structure
 Efficient supply chain & Inventory
management

12. Group photograph:-