The aim of this project was to identify through quantitative and qualitative research methods the problems existing in the supply chain / logistics of the canteen at Neoma Business school and thus offer recommendations and provide solutions for the problems found. Our solutions were presented to the management of the campus restaurants with the hope that our ideas will be implemented.

1. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Projet Consulting : NEOMA Cantine
Majeure: Supply Chain Management
John BOURKE, Sean DEANE, Sydney SWAIN,
Amanda GUZMÁN MARTÍNEZ, José Luis SOSA MADRID
Groupe 8

2. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Background
General Information
Location: Campus 2, Neoma
Provides: Sandwiches, Pastries, Drinks etc
Run by: R2C - Restauration Collective Casino
Daily Customers: 700 Max

3. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Supply Chain

4. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Research
Methods of Research
- Online Survey of Students
- Interviews with cantine workers (NEOMA, CROUS and DCU)
- Supply Chain Journals / Supply Chain Magazine

5. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Survey Results

6. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Survey Results

7. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Survey Results

8. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Survey Results

9. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Crous DCU NEOMA
Orders based off previous year
demand
Orders made each day for Next
day delivery (often late)
Only keep stock of drinks &
cups, coffee & frozen goods
No waste management system
No use of IT Systems
Over Stock / under stock.
Orders based on historic data
 Orders placed each day for Next
day delivery
Stock levels based on current
demand
 Waste management system
exists.
 Statistics & IT system are used.
Q. of food need often
overestimated
The use of a chart supplied by
Neoma to forecast demand
Delivery Mondays & Thursdays
Only keep stock of drinks &
cups, coffee etc.
No waste management system
Orders made by staff members
each Friday
No use of IT Systems
Often excess waste & over stock
Interviews - Main Findings

10. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Problematiques
Demand
forecasting
problem; Often
too much or
too little stock
is purchased
resulting in
stockouts or
Leftovers
An Order
management
system too
unsophisticated:
based on
attendance alone
Excessive
waiting times;
Long queues
deter students
from eating (as
identified in
questionnaire).

11. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Recommendation
⬜ Solution 1: Queue Layout.

12. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Recommendation
⬜ Solution 2: Demand Forecasting
Demand (week 1) + Demand (week 2) + Demand (week 3)
# of students # of students # of students
3
x # of students on Campus 2
( )

13. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Recommendation
⬜ Solution 3: NEW Order Management System
Casino, Pomona, Le Boulangerie FIRST

14. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Conclusion
Advantages Disadvantages Limitations
- Reduced Waste
- Reduced waiting times
- Improved inventory
management
- Cost reductions
- Enhanced Sales
- Resistance by students to
new que layout / format
- Cost of managing the
information base
- Reluctance of the
cantine to implement
changes in their supply
chain
- Viability of student card
as payment method
- Limitation in terms of time
for the project

15. 08/02/2017 Sydney SWAIN, John BOURKE, Sean DEAN, Amanda GUZMÁN, Luis SOSA
Merci pour votre
attention !