Project-Part-1.docx - Mark Reinhart Harris Wang ISE 435...

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Mark Reinhart, Harris Wang ISE 435 Project Part 1 System Description For our ISE 435 project, we have decided to analyze the business activities of Seeds Marketplace (referred to as Seeds) in USC’s campus center. Seeds is primarily a small, “make-to- order” restaurant with both food and beverage options. This report will detail the Seeds business model, a description of the system on which we will focus, and the entities in which we are interested. Upon entering Seeds, customers have the option to go to one or more stations, the most popular ones being dedicated to sandwiches, salads, and rotisserie. The rotisserie station serves a plate with a hot protein (chicken or salmon) and up to two side dishes, while the sandwich and salad stations assemble their respective meals to meet customer orders. Customers can choose to visit any of the stations in any order, but is most common for customers to only visit one station. Customers order sandwiches and salads from a set menu, but can customize their orders by adding or subtracting specific ingredients to/from the set menu items. In addition to the 3 main stations, there is also a large refrigerated beverage section, a desert station, a small dry goods marketplace, and a self-service area that contains sushi, fruit, pre-made sandwiches, and other food items. After receiving their food at the end of service at a station, customers join a queue to wait for their turn to pay at a separate checkout location. Customers cannot leave the system without visiting the checkout station. There are usually 2-4 cashiers, depending on the time of day, but one queue feeds to all of the cashiers. We have chosen to focus our attention on the sandwich, salad, rotisserie, and checkout areas since they are the most utilized aspects of Seeds. Upon arriving at the sandwich station, customers join the back of a queue. Customers are selected from the front of the queue for service when the first server in the sandwich making process becomes available. The server asks the customer what they’d like and then begins the process of assembling a sandwich. The service functions as follows: 1) Server 1 asks a customer for their order, lays down packaging paper, chooses the correct bread, and puts the appropriate sauce or dressing on the bread. 2) Server 2 places the correct vegetables on the bread. 3) Server 3 places the correct protein on the bread 4) Server 4 wraps the sandwich, cuts in half, wraps the sandwich in another piece of paper, tapes it, and hands it to the customer.
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