Assessment 3 Reflective journal.pdf - OPS802 OPS 802...

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OPS802 Page 1 of 10 OPS 802: Operations Management Journal/Blog - Reflective journal
OPS802 Page 2 of 10 Questions 1 & 2 What decisions produced highest throughput and highest profitability?
1. Challenge 1: Batching Dining Room Customers- Batching can be defied as nesting two or more group of guests into one table for dinner. After running the simulation for several times, it was clear that the batching strategy yields the maximum profit and throughput. The scenario with the batching produced the nightly profit of $83.64whereas without batching yielded a loss of $282.29.With the batching the Benihana was able to serve 77.5 dinner extrawhich lead to the higher average utilization of 56.09 %in the Dining room. Therefore, Batching is the best strategy to produce profit and maximize throughput. Batching also enables the staff members to attend more customers at a time. Figure 1 represent the result of running the batching strategy for 20 days. The results make it clear that Batching strategy benefits Benihana the most in order to produce Scenario 1Scenario 2Scenario 3Scenario 4Scenario 5Scenario 6Scenario 7Scenario 8Night Profit$83.64 -$282.29 $83.64$83.64 -$282.29 $83.64 -$282.29-$282.29Total Revenue$3,090.5$2,774.9$3,090.5$3,090.5$2,774.9$3,090.5$2,774.9$2,774.9-$500.00$0.00$500.00$1,000.00$1,500.00$2,000.00$2,500.00$3,000.00$3,500.00Night ProfitTotal Revenuehigher revenue for food and nightly profit and reduces the number of lost customers.
OPS802 Page 3 of 10 2. Challenge 2: Design the Bar- As the Benihana uses its bar as to buffer the demand in order to generate profit. The seating arrangement of 71/12yielded nightly profit of$164.38with theaverage utilization of 66.44% in the dining room (Figure 3.)which also result in losing only 26 customers while waiting. According to Maister (2005) serving drinks to the customers while they are waiting for their main course meal eliminated their boredom which proves that having bar is the good idea for Benihana to increase profitability and to manage variability of demand. Figure 2 illustrate the result choosing 71 bar seats and 12 Tables. This represents that combination of higher bar seats and lower dining seats are the best profitable Dining room settings. 3. Challenge 3: Change Dinning Time- In order to maximize profitability, it is important to change dinning period. Typically, Benihana runs for 60 minutes but decreasing the duration of time during peak hours will produce profit and utilization of

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