Document Type

Closed Project

Publication Date

Fall 2016

Instructor

Richard Sperry

Course Title

Project Management

Course Number

ETM 545/645

Subjects

Restaurants -- Design and construction, Production management -- Quality control, Industrial efficiency, Project management

Abstract

Our goal of this project is to improve kitchen efficiency by identify the efficiency problem. Outback steakhouse sells American food with an Australian theme. We pride ourselves on serving up variety of menu choices which are made fresh to order. For our staff handling fresh ingredients gives them a newfound respect for food and an awareness of where it comes from. Besides steak, served meals also include chicken, ribs, seafood and pasta for everyone. We emphasize providing consistently high quality delicious food delivering with casual atmosphere at moderate price.

The problem we are now facing is that we have too many customers, at peak times, and not enough capacity to serve them. This is causing slow process time and as a result, we are getting many complaints about long wait time for meals to be served and wait times in lobby.

The success of this project will result in an increase of customer visits by 5% based on a market analysis estimation by the Outback Consultant Company (OCC). The 5% is derived from the reduction in food waste and the reduction in labor hours as a result of the process improvement. There is also a correlation in happiness of employees which results in efficiency improvement which is somewhat less quantifiable.

Description

This project is only available to students, staff, and faculty of Portland State University

Persistent Identifier

http://archives.pdx.edu/ds/psu/21364

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