Process Re-Engineering for Food Court easy essay help nursing dissertation essay

The re-engineered process is shown in Figure 2. A networked printer can be introduced that will have a KOT printer in the respective kitchen preparation area. Once the KOT is received the kitchen staff will immediately start preparing the dish or food. At the other end, the customer as soon as he pays the bill will get the bill as a receipt that he has to produce when he picks up the food from the respective kitchen counter. So this saves a lot of waiting time and will make sure that the food is prepared in the “first order – first prepared basis”.

It will also save the waiting time of the customer not going to each food counter and then ordering the food. Limitations of the re-engineered process for TMFC-SSA: The major limitation with any technology is that the system might have breakdowns and might have problems with the printers. This can be avoided by regular maintenance and servicing the printers and the billing system. 2. Taking a Meal at Food Court – Table Service Area (TMFC-TSA): The current Process A view of the current process of “Taking a Meal at Food Court – Table Service Area” is shown in Figure 3.

This process is a little different from the self service area because the customer is fully seated at the table and does not move around. It is the job of the service staff to get the order, serve the food and clear the bill. The major difference is that the service staff has to make the bill after the customer has had the food. Scope for change in the Current Process in flowchart of TMFC-SSA: The scope for improvement is the time taken when the service staffs go to the kitchen just to order the food.

This time is a loss for the service staff because it affects the amount of time the service staffs get to serve at the tables and take orders. The billing also takes a lot of time because the cashier’s desk is in the other end of the food court (in the self-service area) and it tends to be crowded most of the time. This time can be saved if the service staffs don’t go to get the bill but just go to the cashier’s desk to settle the cash. Recommendations and Re-engineering the TMFC-TSA process design: A KOT cum billing machine can be installed in the back area of the Table Service Area.

This would be networked with the KOT printers in the respective kitchen areas, and the service staff at the table service area need to just key in the order in the KOT machine in the back area. The food will be prepared by kitchen staff when they receive the KOT from their respective KOT printers. The service staffs just need to go and pick up the food, so in this process the staff has one trip less to make to the kitchen. The billing machine would be part of the KOT machine so the service staff need not keep individual tabs on tables’ orders.

This would result in the bill being presented to the customer in a shorter time than getting it from the cashier. The cashier would also be on the network of the Table Service Area billing machine. The money can be settled by the cashier and the bill can be closed and the bill folder with the settled bill & balance (if any) can be returned to the customer. This is suggested because this does not need any extra staff to be involved in the process and the control of cash is retained with cashier. Limitations of the re-engineered process for TMFC-TSA:

The major limitation with any technology is that the system might have breakdowns and might have problems with the printers. This can be avoided by regular maintenance and servicing the printers and the billing system. Conclusion From documenting the process, the functions and activities of taking a meal at food court has been determined. The most prominent area for improvement identified from both the current process flowcharts is the billing and communication to the kitchen. This led to the flowchart being re-engineered so that the waiting time and the movement of staff from-and-to the kitchen is avoided whenever possible.

This also cuts down on the amount of paperwork. These re-engineered efforts will result in improved speed of service and less waiting time. These results should be quantified. Therefore, there is a need to examine this performance issue. The introduction of the re-engineered processes and the use of networked printers will result in better turnover in revenue for the food court. The food court should make sure that the update with technology is done which helps to maximize the revenue and keeps the organization up to date with the gadgets used in similar type of establishments.