Operations Management and Productivity Essay

Service and product design decision is one of the very all important(predicate) issues of functionings centering. Indeed this decision determines the health and fate of any formation (Krajewski & Ritzman, 1998). A company that designs products and serve that ar of superior persona and that chink with the intended market, definately succeeds. Hard wave Cafes operations management has been successful in designing products and services in entertainment cordial reception sector.This sector is one of the most competitive sectors, but they sustain been open to design and offer character reference products and superior services in coffee shops, hotels, casinos and late in music venues, contention museum and jolt concerts (Evans, 1996). To respond to changing customer needs and expectations, they have continuously changed their menus and the services they offer. Hard Rocks success comes as a result of continuous monitoring of quality of their products and services (Saheli, 2007).Their Quality Management Department has devised techniques to continuously monitor quality so as to improve quality of products and services and to a fault bother timely corrective measures and hence reduce quality costs. In the cafe, unremitting surveys are done to evaluate quality of food and services, where a eggshell is devised to measure scores (Ibid, 2007). To ensure quality products and services, production processes and efficiency have been enhanced by using state-of-the-art equipment in catering, entertainment services in casinos, hotels and music venues.Technology is also embraced to increase production capacity in cafes and hotels (Krajewski & Ritzman, 1998). Hard Rock started its operations in London. However, in 1988 it move its headquarters to Orlando, Florida as it targeted the booming US market (Evans, 1996). It has later ranch its cafes and hotels to more than 40 locations in US. The decision of spreading its wings to umteen states is to tap into unsat urated markets as well as diversify operation risks (Ibid, 1996).Due to increasing customers and hence operations, Hard Rock has expanded their cafe facilities to handle their clients. For example at Orlando Universal Studios, their cafe serves over 3,000 meals a day with ab go forth 400 employees and the number is expected to grow in particular during high tourist seasons (Saheli, 2007). To ensure high labor productiveness, Hard Rock Cafe has provided their workers with excellent working conditions. This is achieved through good industrial congener management and employee-management relations.Human Resource Management has ensured that the company has the best of employees who are competent, skilled and fit for their positions, hence Hard Rock expects the best out of their labor force (Krajewski & Ritzman, 1998). Productiveness is the main task of the supply arrange management in Hard Rock. The department has developed supply strand strategies aimed at reducing procurement costs and value adding the process. Hard Rock has entered into strategic partnership with suppliers to improve efficiency and effectiveness of this activity (Evans, 1996).To in effect manage inventory, the company has inventory management system that guides the managers on when to align inventory and how much (Saheli, 2007). To increase efficiency and reduce costs, they have embraced Just-In-Time ism where the materials required are procured in time and used in time (Saheli, 2007). During low season, Orlando Cafe staff is scheduled down to 15-minutes intervals to meet seasonal worker and daily demand changes in tourist environment. Annual Routine victuals is exercised in all their facilities.Maintenance department is charged with responsibilities of ensuring that Hard Rock Cafes, hotels, casinos, music venues and rock museum are renovated and machines maintained at good conditions (Krajewski & Ritzman, 1998). The productivity of the kitchen staff and wait staff can be measured by divi ding the number of meals they prepare and serve by the number of labor hours they foreplay (Saheli, 2007). During low seasons wait staff may serve fewer meals as demand gets low and also kitchen staff prepares fewer meals. Nevertheless, they will also use less labour hours as they are scheduled and down-sized to respond to low operations (Evans, 1996).