Discuss decision making process.
Decision making is the process of selecting choices or a course of action from a few alternative choices. It is an activity done by human beings daily and when it comes to business organization it is a habit as well as a process. In decision making process a course of action is taken basing on the values and preferences of the decision maker. Every process in decision making may or may not result to an action being taken.
Steps in decision making process
Identification of the problem opportunity
Business Operations-Supply Chain Design
Most organizations make use of all the supply chain elements with the aim of maintaining coordination among the various stakeholders and activities in the company. Sarkis (2003) states that supply chain management, involves integration and management of the flow of services, products, and information on the firm with an objective of creating goods and services that will reach and satisfy the customers. Therefore, supply chain involves various tasks and activities that relate to the flow of goods and services together with information coming out of a company to reach the end user. Even small business applies all the elements of the supply chain to satisfy the desires of the clients efficiently. The main aim as to why most organizations use supply chain elements is to manage quality, maintain competitiveness and satisfy customers well. Little Sheep Mongolian Hot Pot is a small local restaurant in Seattle that has been in operation offering various types of foods, drinks, and desserts (Du, 2016). The restaurant has been active in using the various elements of the supply chain in its operation.
Customers of Little Sheep Mongolian Hot Pot
In the country, Little Sheep Mongolian Hot Pot have been recording a high number of clients. Tan (2001) postulates that concern for the customers is the initial step to ensuring the success and growth of any organization. Little Sheep Mongolian Hot Pot provides products that have different prices and favorable to both high and low-income earners. The Cafe has avails various products including traditional dishes that have been attracting many customers. Ballou (2007) claims that the restaurant offers accommodations to guests from within and outside the country and therefore targeting foreign customers. The restaurant has been providing high quality food products and services including accommodation. The ranking of the restaurant regarding the quality of the goods and services has been high in comparison to other food courts in the region. The restaurant employs high-skilled employees that provide the best quality products and services to its clients.
The speed of conducting an operation determines the effectiveness of which the organization offers the services (Sarkis, 2003). Little Sheep Mongolian Hot Pot has adequate employees located in all departments that help in ensuring that the customers are served as faster as they order the products of the firm. The initiative serves as a great motivating factor to local, national and foreign clients. The restaurant applies different methods of delivering the products to the customers including counter service, take away and sit down service. The capacity of the restaurant encourages the entrance of many clients in the region. The hotel’s garden room has a capacity of twenty-four spaces and a patio of forty spaces. The hotel has adequate of accommodating seventy-five people. The restaurant has been operating for twenty-four hours every day to serve the clients actually.
Wang, Chen, Lee and Tsai (2013) explain that customer benefit package refers to tangible and intangible characteristics that the buyer recognizes, uses, pays for and experiences. The benefit feature makes a service or commodity be valued by the customers on the worth they provide to the customers; therefore, enhancing the value, the clients obtain from the products. Juanita restaurant has been holding training to its employees on various ways of how to improve the value of the goods the company offers to its customers. Research by Du (2016) shows that the customers are satisfied with the products and services of the restaurant and therefore become motivated to use the services and outputs of the firm. Transport service offered by the restaurant is fast relative to other restaurants in the region. Cleanliness of the company has translated to more quality products, therefore, encouraging customers. The company has also been offering a variety of outputs making the customers to select their desired.
The restaurants have been active in introducing new products with the aim of satisfying the diverse needs of the customers. Therefore, the organization menu keeps on adjusting to accommodate new products. The company offers diverse products and desserts including Limonata Sage Smash, cherry hearing sage, Gorgonzola, plum jam, Langhirano, smoked bone marrow, chickpea, ear cord almond butter among others. According to Ballou (2007), taking into consideration the desires and needs of all customers helps improve their satisfaction. The company has been offering both soft and alcoholic drinks with a primary aim of satisfying the needs of all its clients. Turning to the work of Christopher (2016), one finds that the meals offered by the organization are of high quality and are of various varieties. The soup bases of the restaurant are made from fresh raw materials that have more than 36 different spices and herbs. The hotel has a variety of sauces delicious desserts and exotic drinks made to complement the meals.
Little Sheep Mongolian hot pot has 48 employees as indicated in the report of the firm. Moment of truth concerning the service to the customers is the instance of interaction and contact between the organization and the customers either through a sales force, product or visit that provides the clients a chance of forming an impression concerning the company. The contact between the restaurant and the customers has been high thereby giving the customers a strong preference to the restaurant relative to other competitors in the region. The number keeps on adjusting to meet the changing needs of the customers. Apart from food products, the organization has been offering other services including bar services. The employees are divided into sections to ensure that all clients are adequately served. The employees in accommodation section are responsible for ensuring that the lodges are well cleaned and made for the customers.
In the dining room, the employees are responsible for serving the customers with their orders. The delivery of services in all sections has been active. The company has workers who maintain security making more people use the restaurant’s service and resources. The restaurant avails transport services including movement of client’s products to the customers. The restaurant has been useful in making use of technology in providing services to the clients. Wang et al., (2013) state that innovation and application of technology has been useful in helping the company achieve its goals. Technology assist in taking customers and guiding them through the paths of obtaining the information, therefore, improving their loyalty and knowledge of the customers. The employees of the restaurant have been keen in ensuring that all the employees are satisfied. They employ various elements of customer service that include respect, understanding, listening, responding and serving.
Apart from food output, the restaurant offers other services and output to both local and international customers. The firm is competitive in providing accommodation services and after-sale services to the customers. The company also gives gifts card to its clients.
For efficient operation of an organization, the method must correspond to the goals of the firm that include practical assignment of tasks to the employees. The restaurant has been efficient in obtaining the employees that have the required skills in driving the activities efficiently. The kitchen section of the restaurant has eleven employees who cook various food products that the restaurant offers. The number varies by time where the figure reduces in the night shifts because of the few number of customers as compared to the daytime. Customers order their preferred dishes. It is the responsibility of the waiters to serve them. The restaurant has thirteen servants who work in the restaurant and the bar section. In the accommodation section, the number of workers is seven who work in maintaining effective sanitation in the rooms and allocating them to the customers based on their demand. Also, the hotel has six security officers who ensure that clientele’s property is safe. Two employees manage the restaurant, and the remaining five maintain cleanliness in the restaurant and offer after-sale services including transportation.
In most cases, the restaurant hires employees who have skills in various sections. For example, the employees in the kitchen are required to have at least a certificate in food and beverage and possess the expertise in cooking. However, to improve the services rendered and the quality of the products provided, the company through its management holds training to its employees including how to effectively deal with the customers to improve their loyalty to the restaurant. The organization uses credit cards through which the customers can pay for the services and the products they use. Lambert and Cooper (2000) state that, technology helps in attracting and maintaining customers in an organization. The restaurant employs the technology as a platform of attracting customers. It updates its menu online with the respective prices of the. Moreover, the restaurant has modern cooking equipment.
Sustainability is the requirement of managing the resources in such a way that the quality of life can be enjoyed by the future generation (Christopher, 2016). The firm has been facing issues in acquiring the necessary resources required for adequate production of the output. Among the ethical issues, facing the business in all the section include safety and health of the employees. However, the enterprise works to maintain security and health of the staff and customers. Technology creates security encumbrances and dilemmas. The working conditions and transparency are ethical challenges facing all the restaurant’s departments.
Inputs and Sources
In making the dishes, lamb is the common ingredient used. Other products used include the fresh seafood that constitute of oyster, squid and live shrimp. Other raw materials are goji berries, jujubes and various herbs used in making soup. Additional inputs are vegetables used in making the dishes. A make or buy decision is the art of selecting between the purchase of a product from a supplier of manufacturing it in the firm (Tan, 2001). The restaurant manufactures some of its products indoors. Contracted individuals supply others. Little sheep makes some of the products including powder mix used in making broth. The enterprise also has a meat cutter used for processing the meat. The firm uses suppliers to provide some of the ingredients that they cannot make. The non-food supplies needed include stoves and burners placed on the top of the tables to boil the soup. Also, supplies of cleaning materials that the company requires to maintain hygiene are provided by outside sources. The provided skills include installing new equipment and technology useful in providing the efficient services to the customers. The suppliers include fresh vegetable vendors, providers of the equipment used in preparing the dishes and the soup.
My attributes include communication skills, leadership skills personal drive and enthusiasm, team player, organization and management skills. Additional characteristics include flexibility and willing to learn. Upon evaluation, I was given nine marks out of ten.
I would recommend an improvement in the customer service sector through an additional number of employees to reduce the waiting time for the customers after placing an order. She and Xu (2012) assert that the shorter the period taken in satisfying the customers, the higher their degree of satisfaction and therefore their loyalty to the organization. In the process sector, the company should increase the number of training to its employees to know well how to deal with the customers. Also, training can help administer the modern technologies that can assist in transmitting the information efficiently to the clients and ensuring that the firm is competitive enough in the market.
Any person undertaking business in Seattle should have a business license. One can apply for the license online or fill the form manually. It is a requirement that the company pays a fee prior to getting the license for meeting all the terms and agreements including the legal agreements.
For efficient performance, an organization should employ the elements of the supply chain. The features can apply to both large and small groups. Application of the factors identifies the challenges that a firm faces in its activities and the strategies to adopt, improve and curb the shortcomings. Concern for the customers has been the primary drive for most organizations in ensuring their survival and profitability. Having the right employees can help in designing the products and services required thereby boosting competitiveness. The process is another element of the supply chain which plays a great role in promoting the success of the organization. Output evaluates how well the firm operates. It should however be done with care. It is important to assess the resources needed for the effective running of an organization. Little Sheep Mongolian Hot Pot has been useful in applying the elements of the supply chain thereby maintaining its success.
Ballou, R. H. (2007). Business logistics/supply chain management: planning, organizing, and controlling the supply chain. Pearson Education India.
Christopher, M. (2016). Logistics & supply chain management. Pearson UK.
Du, J. (2016). The Comparison of Exporting Food Concept and Business Model Between The United States and China in Food and Beverage Chain Companies: A Case Study of Starbucks and Little Sheep Hot Pot.
Lambert, D. M., & Cooper, M. C. (2000). Issues in supply chain management. Industrial marketing management, 29(1), 65-83.
Sarkis, J. (2003). A strategic decision framework for green supply chain management. Journal of cleaner production, 11(4), 397-409.
She, J., & Xu, G. (2012). Exploring entrepreneurial orientation conceptualization in the restaurant industry.
Tan, K. C. (2001). A framework of supply chain management literature. European Journal of Purchasing & Supply Management, 7(1), 39-48.
Wang, Y. F., Chen, S. P., Lee, Y. C., & Tsai, C. T. S. (2013). Developing green management standards for restaurants: An application of green supply chain management. International Journal of Hospitality Management, 34, 263-273