System Description Case Study

The beginning step in studying a productive constitution is to develop a description of the system. Once the system is described, we notify better determine why the system works hale or poorly and recommend exertion-related improvements. Since we are all familiar with fast- nutrition restaurants, show your hand at describing the production system employed at, say, a McDonalds. In doing so, answer the following questionsa. What are the important aspects of the serve package?The pick out aspects of the service package are waiting time, quality diet, delivery time, kick time, courtesy of the service forcefulnessb. Which skills and attitudes are needed by the service personnel?The service personnel should have the following skills and attitudes empathy with the customer (understand customers preferences), proactively approaching customers and greeting them, expertise with all the carte du jour items (contents of each item), kin building capability with customers etc.c. How ca n customer demand be change?The customer demand may be altered through routine of special pricing and promotional schemes. For example a new meal comprising (burger, French fries, cold drinks, dessert etc) can be offered at a discount during launch phase so that customers can try it out. Also, customers edict items worth more than $40 (or whatsoever new(prenominal) issue forth) might be offered a free meal (take home).d. Describe the process flow of the production/delivery system.The process flow of the production/delivery system would be as followsCustomer get ins the McDonald Outlet -> Occupies the seat after waiting -> Orders the items from the menu to the Front mental faculty -> Front Staff passes on the orders to the kitchen ply -> Orders is ready by the kitchen staff -> Food item delivered to the customer -> Customer takes the food -> Customer asks for check -> Front staff gets the check -> Customer makes the remuneration -> Customer leaves the outlete. Can the customer/provider interface be changed to hold more Technology? More self-serve?Yes, the customer/provider interface can be changed to include more technology. For example customer can enter into McDonald and order their food through a kiosk and pay the amount through a credit card on the kiosk itself. The legitimate items are automatically passed on to the back staff for delivery indoors a stipulated time frame. The customer takes the food and leave the outlet without any interface with the front or back staff.f. Which measures are being employ to evaluate and measure the service? Which could be used?Measures that are being used to evaluate the service are speed of delivery, quality of food, readiness of the back-staff, etc. are used to evaluate and measure the service. Some new(prenominal) measures that could be used are waiting time (before guild, for food and for the check) would be critical for evaluating the service.How does it measure up on the seven characteristics of a well-designed service?The seven characteristics of the service design areCharacteristicMatch with current evaluation measures for McDonald slickness Operating FocusFocuses on speed of deliveryUser friendlyFocuses on courtesy, relationship management of staff RobustNot considered as staff is directly interfacing with the customer. However, if we assume kiosk based ordering and payment then back up of staff should be there for any unforeseen problem in kioskConsistentPerformanceAll the staff are develop on different processes so the services are replicated Effective colligate between back office and front officeLinkage between front staff (taking orders) and back staff (preparing food) is establishedEvidence of serviceFeedback about the changes in the outlet and any other product changes need to be highlighted to the customer through Point of let out Cost-effectiveMore than being cost effective it should provide value to the customer. The quality of food (+sp eed of delivery, ambience etc) against the amount paid measures the value to the client