What major differences would you expect to find in the management approaches use
ID: 424090 • Letter: W
Question
What major differences would you expect to find in the management approaches used for breakthrough innovation projects versus those used for derivative or enhancement projects? 6. Some upscale restaurants have their kitchens visible to their customers changing the traditional view of front-office and back-office processes. What are the benefits and drawbacks to this approach? 7. Explain the different types of costs related to inventory planning. While Taichi Ohno was impressed by certain aspects of the Ford Production System, he was bothered by other aspects. These included: large, special purpose equipment, a focused specialized workforce, and an ever driving emphasis on cost efficiency. Why are these aspects inconsistent with lean? 8. 9.Explanation / Answer
Note: Please send the questions seperately one by one as they are not inter-related. I am Answering one for you. :)
7. The benefits of visible kitchen in restaurants are:
- The hygiene and sanitary practices maintained at the kitchen can be visible to the customers which give them a confidence about the food they are eating.
- The process of using fresh food items and right procedures for cooking and preparing meals can be seen clearly.
- The cooking and garnishing of dishes can be seen live which makes it interesting for the customers to watch and engage them.
- The customers wont feel neglected after giving their order as they can for themselves watch that their order is in process of making and this can keep them patient to wait for their order
- The different attractive ways and sounds of preparing certain dishes can attract customers by which they may make extra orders or be keen to visit the place again.
Drawbacks of visible kitchen in restaurants are:
- Preparations can at times be messy and certain mistakes can be made by the cooks.All these can be easily visible to the customer which can result in negative feedbacks.
- Delay of getting orders may be due to rushy orders and priority of some over others. This can make the customers feel neglected as they can expect their order to be kept on prioity and this can create chaos.
- Some dishes preparation is not very attractive and appealing to customers and they may not like having such a visual when they are having food or waiting for it.
- The noise and smoky atmosphere of such places may not attract customers as they may prefer calm and quite place to spend their time in leisure.
Related Questions
drjack9650@gmail.com
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.