A system study on Butamaru Restaurant

A system study was conducted on the operations of Butamaru, a restaurant specializing in serving Japanese-inspired dishes. The current study focuses on the overall system present from the sales function, to the dining function, to the inventory function from April 2015 to March 2016. After setting g...

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Main Authors: Herrera, Christopher T., Martin, Li Veronica C., Silverio, Denise Pamela P.
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Language:English
Published: Animo Repository 2017
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Online Access:https://animorepository.dlsu.edu.ph/etd_bachelors/18653
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Institution: De La Salle University
Language: English
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spelling oai:animorepository.dlsu.edu.ph:etd_bachelors-191922023-02-21T07:28:13Z A system study on Butamaru Restaurant Herrera, Christopher T. Martin, Li Veronica C. Silverio, Denise Pamela P. A system study was conducted on the operations of Butamaru, a restaurant specializing in serving Japanese-inspired dishes. The current study focuses on the overall system present from the sales function, to the dining function, to the inventory function from April 2015 to March 2016. After setting general and specific system objectives, the whole system was explored and evaluated according to man, material, machine, and method. Strengths, weaknesses, opportunities, and threats were determined from the present system and were also evaluated using the WOT-SURG method. It was identified that the restaurant was suffering a total of Php 107,260 annually due to a 40.02% average stockout rate that the daily operations was experiencing. The three restaurant dishes that caused this stockout rate comprised of the ice creams (green tea and black sesame) and pork buns. A problem and root cause analysis showed that three facts pointed to be the root causes of the stockout problem encountered. These include that only one person was responsible for the pickup of the frequent stocked-out ingredients, inadequate space for ice cream cans, and the absence of reorder points within the restaurant. Through a KTD Analysis, it was determined that a total of five solutions be implemented to address the root causes that would soon cause the main stockout problem to be eliminated. The solutions included creating a schedule for more than one staff for the picking up of the ice cream and cuapao buns, that the aforementioned task be done before operating hours, the purchase of a freezer, the creation of a brand new inventory inspection sheet with reorder points, and finally, a developed VBA program that could automatically update the inventory. Through a cost-benefit analysis, it was identified that the NPV of the project was at Php 34,977.41 across a three-year spread, deeming the solutions mentioned worthy of being implemented in the company. 2017-01-01T08:00:00Z text https://animorepository.dlsu.edu.ph/etd_bachelors/18653 Bachelor's Theses English Animo Repository System analysis Restaurants—Inventory control Operations Research, Systems Engineering and Industrial Engineering
institution De La Salle University
building De La Salle University Library
continent Asia
country Philippines
Philippines
content_provider De La Salle University Library
collection DLSU Institutional Repository
language English
topic System analysis
Restaurants—Inventory control
Operations Research, Systems Engineering and Industrial Engineering
spellingShingle System analysis
Restaurants—Inventory control
Operations Research, Systems Engineering and Industrial Engineering
Herrera, Christopher T.
Martin, Li Veronica C.
Silverio, Denise Pamela P.
A system study on Butamaru Restaurant
description A system study was conducted on the operations of Butamaru, a restaurant specializing in serving Japanese-inspired dishes. The current study focuses on the overall system present from the sales function, to the dining function, to the inventory function from April 2015 to March 2016. After setting general and specific system objectives, the whole system was explored and evaluated according to man, material, machine, and method. Strengths, weaknesses, opportunities, and threats were determined from the present system and were also evaluated using the WOT-SURG method. It was identified that the restaurant was suffering a total of Php 107,260 annually due to a 40.02% average stockout rate that the daily operations was experiencing. The three restaurant dishes that caused this stockout rate comprised of the ice creams (green tea and black sesame) and pork buns. A problem and root cause analysis showed that three facts pointed to be the root causes of the stockout problem encountered. These include that only one person was responsible for the pickup of the frequent stocked-out ingredients, inadequate space for ice cream cans, and the absence of reorder points within the restaurant. Through a KTD Analysis, it was determined that a total of five solutions be implemented to address the root causes that would soon cause the main stockout problem to be eliminated. The solutions included creating a schedule for more than one staff for the picking up of the ice cream and cuapao buns, that the aforementioned task be done before operating hours, the purchase of a freezer, the creation of a brand new inventory inspection sheet with reorder points, and finally, a developed VBA program that could automatically update the inventory. Through a cost-benefit analysis, it was identified that the NPV of the project was at Php 34,977.41 across a three-year spread, deeming the solutions mentioned worthy of being implemented in the company.
format text
author Herrera, Christopher T.
Martin, Li Veronica C.
Silverio, Denise Pamela P.
author_facet Herrera, Christopher T.
Martin, Li Veronica C.
Silverio, Denise Pamela P.
author_sort Herrera, Christopher T.
title A system study on Butamaru Restaurant
title_short A system study on Butamaru Restaurant
title_full A system study on Butamaru Restaurant
title_fullStr A system study on Butamaru Restaurant
title_full_unstemmed A system study on Butamaru Restaurant
title_sort system study on butamaru restaurant
publisher Animo Repository
publishDate 2017
url https://animorepository.dlsu.edu.ph/etd_bachelors/18653
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