3. reaching a specific end rapidly while
Efficiency - using the least amount of cost and
effort.
1. You get your own cup.
2. “U-serve” yogurt
3.
Choose Your Own
Topping Bars
4. reaching a specific end rapidly while
Efficiency – using the least amount of cost and
effort.
4.
Open seating. Get
your own napkins
and spoons.
It’s quick and
5.
efficient! Process
takes less than 2
minutes.
5. The ability to predict the output, cost,
Calculability-
Calculability and effort associated with production.
1.
Every ounce of yogurt
is measured.
45cents/
2.
Standard pricing
system. All yogurt
ounce costs the same.
3. Stable pricing. Pricing does not
fluctuate often.
6. The ability to predict the output, cost,
Calculability-
Calculability and effort associated with production.
4. The same number of employees
work- just one!
5.
Hours are set in
order to
maximize profit.
7. Predictability-
Predictability
The consistency of results.
People know what to expect.
1.
The procedure for every
frozen yogurt franchise is
the same.
2.
People expect the same
types of toppings at any
frozen yogurt shop.
8. Predictability-
The consistency of results.
People know what to expect.
3. The atmosphere is
generally the same.
4. Price points are generally the same.
5.
Same type of
machine at
every store.
9. Replacing human activity
Control- with technology .
1. Machine churns
frozen yogurt.
2.
Scales weigh
frozen yogurt
digitally.
10. Replacing human activity
Control- with technology .
3. 4.
Price is Change is
automatically calculated by
calculated by computer in
computer based cash register.
on weight.
5.
Cash register
prints receipt
automatically.
