Assignment Sample on C11OE Principles of Layout and Flow
Introduction
The principles of layout and flow of work of a cafe are chosen to discuss the service quality of the poppy cafe. The benefits, limitations and 4Vs analysis are the main discussions of this report. This cafe mainly opens to serve breakfast and lunch for the people. Their service is available from 7am till 4pm. The 4Vs refers to the volume, the variety, the variation and the visibility of the work. So, it is basically used to analyze the work quality of this cafe. There are several benefits and limitations of the cafe. This paper includes the layout and flow of work of this cafe so that it becomes easier to understand their service style.
Discussion
The poppy cafe has a large number of “food and beverage” facilities in their kitchen. So it tries to fulfill the requirements of the customers so that they can represent them as a well known cafe and develop their business. In the present situations after the lockdown they start their business with some new thoughts.
Benefits
The manager of this cafe makes some new designs in the cafe which are suitable to maintain the protocols of the pandemic with full efficiency and attract people by new design and safety protocol (Haskins et al. 2020). This is because people feel safe to come to this cafe during its different type of layout and flow of work. At the opening time they have decided to maintain the social distance of 1 meter between each table and they also have the system in place which is a “future proof” to the case of future restrictions of Covid cases for hospitality. This is a good step taken by them to attract the customers as they feel safe in going to this cafe due to their safety measurements. It also develops their cafe business. The manager of this cafe is making the design of this cafe area in a new way to develop the layout and flow of work. They arrange ten tables for each four people, then five tables for each six people and also five tables for each two people. So, it can maintain the proper social distance in this cafe and people can safely enjoy their foods and beverages in this cafe.
Figure 1: Sitting arrangement of the people in cafe with 1meter distance
(Source: Draw.io)
They use the fridges to take away the meals of the launch products of the cafe like salads, sandwiches and drinks. There is also a counter area for the staff where they can prepare the food and drinks to serve the customers. They can take orders and manage the payments in the same place due to maintaining the social distance. Another new design of this cafe is that now the front door is only used for the entry and the back door is used for the exit. This is also a good step by then to reduce the gathering of the customers (Jahanzaib et al. 2019). So, these all can be considered as the beneficial process of the cafe to improve their business in a new dimension by getting the attention of the people through their new features and eye-catching designs. They try to use the new and advanced equipment in their kitchen which has the ability to give the fast service in making the beverages and foods to the people. So, they become efficient in giving very fast services to their customers and can handle more customers at a time. It can attract the attention of the people by giving the fast services. People also show their interest as they do not need to wait in this cafe to get the food. It makes the benefit of the cafe by implementing their own creating in advance service process. There are so many good things in their preparation of foods because they make gluten free foods according to the requirements of the customers (Al-Kilani and El Hedhli, 2021). They also try to make vegan foods to give the service for the health conscious customers and there is an option in the menu for the vegetarian customers of the cafe. So, the vegetarian people can also visit their cafe to enjoy their foods and also show the interest to visit this cafe again to get their required products. The new features like gluten free and vegan foods in their cafe are also able to attract the people by giving healthy foods to them. These services make them unique and sufficient to advance their business to a new level with proper focus of the managers, chefs and other employees of the cafe.
Limitations
There are some limitations in the layout of the business of the poppy cafe and their work flow. They have a smaller menu and refined menu in their kitchen. So, customers can not get so many items in their service. There are only a few items available in their kitchen to serve people. Although they have a high quantity of products to prepare the foods and beverages of the customers and a lot of equipment to give the fast delivery but also they are unable to give the products according to the requirements of the customers. People are getting attracted by different types of new items in their foods because the same foods in different days do not able to make the interest of customers to reach the same cafe a lot of time. So, they try to find new cafes to spend their quality time and taste their new and attractive foods. It has the ability to hamper their business after some time. They can lose their customers at the time of variation due their less variety in the menu. So, they need to set the proper focus on the development of their variety in the servicing of their foods and beverages to the customers. They have a few varieties in their prepared drinks. They also have not so many types of drinks of different brands which makes their service unavailable for different kinds of products in the cafe (Brown et al. 2019). This is able to create a negative image of this cafe due to their products availability and quiet down their market in the business. So they need to look into this matter. The people who have a fascination about the foods and try to explore the taste of different kinds of foods do not like to go to this cafe due to their smaller menu which consists of very less variety of foods. This limitation can make this cafe average and can create the barriers in the growth level. According to the design of the cafe, they have one exit and entrance and they make the toilet area in their back doors (Corsi et al. 2021). So, the toilet is situated in the back door and it creates a problem among customers if they want to go there at the entrance level. Not all people are going there at the end so due to one way exit it can make a problem of the customers which in turn reduces their interest to visit these places again. This limitation has the ability to decrease their business so they need to focus on this matter and also take some steps to reduce this issue.
4Vs analysis
Here is an analysis about the 4Vs in the layout and the flow of the work of the poppy cafe. It helps to understand the volume, variety, variation and the visibility of this cafe which in turn can represent a clear image of their work layout and flow of work which is the main motto of this paper. This cafe has a high volume of orders so they have tried from the past two years to use the new equipment in their food preparation. They already invested a lot in the development process of giving fast service. These new and advanced equipment are able to make the foods within less timing and satisfy customers which is an indication of the high volume. So it is clear that they have a high volume of services and their business market is quite good. This is because the volume refers to the quantity of the production of the cafe which is required to fulfill its overall demand in the market. This cafe has the huge orders of the customers which needs to be completed within less time and their huge number of preparing foods or quantity is also able to understand about their high volume in their service. This cafe has the smaller and refined menu in their cafe. So, it is understood from this feature that they have a low volume in the service (Kim et al. 2020). In their kitchen, they have a smaller, more polished menu. As a result, clients will not be able to acquire as many goods in their service. In their kitchen, they simply have a few goods to serve customers. They have a large number of items to make the customers’ foods and beverages, as well as a lot of equipment to provide speedy delivery, but they are unable to provide products that meet the customers’ needs. People are drawn to different sorts of new items in their cuisines since the same dishes on different days do not entice consumers to return to the same café for an extended period of time. As a result, people strive to locate new cafés where they may spend quality time and sample new and appealing cuisine. It has the potential to stifle their business over time. Due to a lack of variety in the menu, they may lose clients during times of fluctuation. As a result, they must place a strong emphasis on expanding their assortment of goods and drinks available to clients. Their prepared beverages do not come in a variety of flavors (Abdelaal and Elshaer, 2020). They also don’t offer a wide variety of drinks from various brands, making their service inaccessible for a variety of items in the cafe. Due to the lack of varieties of their items and the lack of service, this café might create a bad image. The variation mainly refers to how the demanding level of their customers can change in the variation of the time due to the influence of external factors. The external factors like popularity of the cafe are efficient to make the variation in this cafe. As the cafe has huge orders of the people so definitely the demand of the people is gaining day by day from the good service of this cafe. There are external factors like different tasty food making needs to be developed by this cafe to develop the variation and develop their business. The visibility consists of the value chain of the all working processes of the cafe. The customers need to experience the service or the products of this cafe like the fast serving of foods and healthy food service to understand the visibility (Dimitriou et al. 2020). According to the visibility of the healthy gluten free, vegan and vegetarian food service and fats making process of this cafe makes it popular there is a need to add more items in their menu and make some different designs in the cafeteria to gain the attraction of the people. This can make their business market more strong among other competitors and represent them as a good cafe.
Figure 2: Analysis of 4Vs
(Source: graelaws.wordpress/empowerment/operations-and-process/the-four-vs-of-operations)
Conclusion
In the above discussion of the “principles and layout” of the poppy cafe there is a brief discussion about the benefit, limitations and the analysis of the 4Vs of this cafe. These all are sufficient to understand the workflow and working layout of the cafe so that they can implement any attractive ways to represent them as the famous cafe of the country. From the discussion it is known that there are not so many limitations so the manager of the cafe can solve these issues in a quite focused way easily. In this report The 4Vs model is also chosen in this report to analyze it in the case study of the poppy cafe which is a very busy city center cafe of the city. This report is mainly focused on the analysis of the working process of this cafe. In the 4Vs analysis there is a discussion about the volume, variety, variation and the visibility of the cafe to understand how they can create effect in the overall layout and workflow of this cafe.
Reference List
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