Just in time management in restaurant

1. Submitted To- Submitted By-
Mr. Bhupendra Gehlot Nikhil Panjwani
B.tech/ME
6th Semester
k10854

2.  Finished products or intermediate goods at
right time.

3.  Design Flow
 Total Quality Management (TQM)
 Waste Elimination,
 Vendor Management
 Product and Process Design.

4.  Earlier Strategy:
 Pre cook burgers and place them under the
lamps to keep them hot.
 Disadvantage:
 Unsold went as waste
 Special orders were expensive and time
taking.

5.  Current Strategy:
 Named as ‘Made For You’ strategy.
 Expensive staff hired to quickly prepare the
burgers and training had to be given.
 Advantages:
 Improved Quality
 Customer Service
 Reduction In Waste
 Cost Reduction- Expensive in short term but
cheaper in long term.

6.  3 Hotels’ case study studied
 Hotel A- A Central London 5 Star Hotel
 Hotel B- A Central London 4 Star Hotel
 Hotel C- A Heathrow Airport Hotel

7.  Improvement In Product Quality
 Ease Of Communications
 Reduction In Lead Time, Material Handling,
Storage Levels, Stock/Inventory