'An Operational Analysis of Subway Restaurants\r'

' completed By: Olga Gomez, Nancy Guadron, Paula Clark, and Tyann Peres Completed By: Olga Gomez, Nancy Guadron, Paula Clark, and Tyann Peres An available comp give up of vacuum tube Restaurants University of Houston-Downtown MGT 3332 Summer 1 Dr. Steven Coy An Operational Analysis of Subway Restaurants University of Houston-Downtown MGT 3332 Summer 1 Dr. Steven CoyTeam Aces came to an agreement and decided to conduct an operational analysis of motley Subway Restaurants through place the Houston and Katy argona. Each team atom was charged with the task of visiting a Subway localization near their residence. This way each atom was given the opportunity to observe the concrete move required for Subway to complete a expediency from beginning to end. When you hear the words â€Å"fast food,” you conjecture being offered a go in which you are quickly in and out with your order, and nonhing else to it.In this voice that is not the case; Subway did not plough one of th e largest organise chains overnight. It has taken eld of productiveness from the owners, top managers, employees and each guest of Subway. throughout this paper we pass on analyze Subway’s operations by identifying the type of cover apply and the basic layout of their facilities. We willing also provide a detailed proceeds blueprint that will function to force back a better understanding of the redevelopment serve from the beginning, when the client places an order, to the end, when that paying client walks out the door with their subway devise.After visiting our Subway locations, we will also be able to explain the strengths and weaknesses that we ascertained from the inter execution between employees and customers and the overall Subway experience. superstar of the locations visited and observed during hours of operations was the Subway restaurant lay out at 19214 corpse Road, Suite A, Katy TX 77449. This restaurant has been inspection and repair the Katy community for approximately ten years. This particular location was observed in order to suffice ready the service blueprint.The service blueprint lists all of the service functions that are performed and the average time expected to reach the completion of each function. It begins with the customer’s action; the customer walks into the store and places an order, the employee wherefore acknowledges the customer’s request. This is followed by the customer deciding on the size of it of it and type of prepare they would like made. The Subway employee then begins to prepare the customer’s sandwich with their size and type specifications in mind.At this point, the employee asks the customer to decide on their type of meat and cheese, once the customer communicates this decision, the employee adds the put across meat and cheese. He/she gives the customer the choice of having their sandwich toasted or not. If the customer decides to toast the sandwich the emplo yee then proceeds to put it in the toaster for a minute then moves on to adding the dressings and sauces. If the customer does not want their sandwich toasted, the employee continues along with the process.The fundamental interaction continues with the choosing of any ve bug outables and final touches which may overwhelm adding vegetable oil and vinegar or salt and pepper at the customer’s request. Finally, as we approach the end of the service process, the employees wraps the sandwich and offers the customer the option of adding a cookie or the option of making their sandwich purchase as a meal, which would then include chips or a drink for a set additional price. Once the customer has chosen, the employee then collects wages to complete the transaction, and hands the order over to the customer, thusly concluding the service process.This entire process happens in between the line of interaction. A line of visibility does exist in all Subway locations, on one side you hav e the components that are viewable to the customer, which include the bread baking and all of the products and wee-wee use to hasten a Subway sandwich. On the other side of the line of visibility, you have those items not visible to the customers’ eyes, which include the preparation of the bread in the lead baking it, the extra vegetables, meat, and cheeses to be cut and prepped, the chips and drinks used to stock the storefront, as well as the transshipment center of all the other products necessary to perations such as paper products, bags and any office supplies. All of this is required in order to ensure the success of the service process. Even though the customer does not fool what exactly occurs behind the line of visibility, it does not soaked they don’t care. Every paying customer hopes and expects that their food is being handled and prepared in the safest and better way possible. This means that employees must be supply to complete all tasks required in the negligible time possible, while maintaining the utmost standards of sanitary discourse and preparation.Please refer to blue print 1 for a visual representation of how the actual process explained above works. After getting a closer olfactory property at how the service process works by completing the blue print you can actualize that the employees work diligently to complete the process in less than five minutes. From this you can learn that during power point hours which include lunch and dinner mickle, employees work winged than normal to bear upon the 5 minute process standard. This way may name a customer to feel rushed.For instance if the employee sees that the customer line has exceeded much than five it begins to rush the process; this causes the customer to make abrupt decisions on what they want in their sandwich. At the same time this can easily cause the employees to make mistakes during the process. For instance they can accidently add the equipment c asualty vegetables or sauces simple because they are trying to rush through the process in order to get the customer in and out. This urgency of completing the process faster than usual can turn a customer away.Many paying customers like to have the united attention of the employees since they do feel like they should get their money’s worth through the service. To help both the employees and customers during this circumstances the manager should ensure the employees that yes you tycoon have to pick up the speed to meet the lunch rush demand; but they will have to be courteous without making the customer feel rushed. ——————————————†[ 1 ]. Subway location 19214 Clay Road, Suite A, Katy TX 77449\r\n'