Assignment task: Case Study and complete the following tasks:
The Blue Parrot is a new café at Bondi, which seats 100 customers and is open for breakfast and lunch 7 days per week. There are indoors and outdoors dining areas with bush views and a take-away option. The staffing consists of - supervisor, barista, cook, and cashier, kitchenhand and wait staff. The Blue Parrot's goal is 'To provide quality seasonal food and fast, efficient, friendly customer service'.
The system and procedures for a customer to order a meal for eat- in: customer goes to a table, collects the table number and takes it to the cashier, customer places an order with the cashier using the table number, customers takes a seat, cashier gives order to kitchen and barista, orders are taken to the tables by the wait staff, customer eats, customer goes back to cashier to pay, wait staff clear tables. For take-away: customer joins the queue, places the order with the cashier, pays and waits for the takeaway.
There have been many complements from customers about the seasonal menu, but the following complaints have been made about the ordering system:
Customers:
- It is hard to know where the queue starts and finishes
- There are long queues to place orders
- There is a long waiting time for eat in service (up to 2 hour) and take away seems to be served first.
Staff:
- Some eat-in customers are skipping out without paying the bill
- It is hard to work out whether eat-in customers are sitting indoors or outdoors
- There is a WHS issue of trying to carry eat-in orders past the queue
Task 1 - Draw the Flowchart for the current system and procedures of 'Buying a meal' at The Blue Parrot
Task 2 - Use a Cause-and-Effect diagram to work out the cause of the problems in the case study.
Task 3 - Draw the Flowchart for the improved system and procedures of 'Buying a meal' at The Blue Parrot