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Mentor in Practice

Over the years, the demand for change which is unit-lined towards increased efficiency of services delivery, better organization culture and higher productivity for greater returns has increased drastically. As a result, better operations management in organization ensures that various problems are adequately addressed using the best possible methods (Bernard, 2004). Such was the case with Mega Byte Restaurant which catered for business travelers. This essay explores the operation management applications with reference to the Mega Byte restaurant.

It discuses the holistic and cohesive process that is required for attaining the best results in an organization setting. Background of the problem. Mega Byte Restaurant being a major location for serving travelers required faster and services for the consumers. However, the consumers were not sitting down for service, a situation that worried the manager very much. With travelers being the main customers in the restaurant, the situation was worse as they could easily move to other nearby restaurants in the neighborhood (Qaudard et al 1991).

Without clear understanding of the reason for the customers to wait for long, the manager constituted a team to look at the issue and thereby address it as immediately and conclusively as possible. Approaching the problem. Major questions for

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the situation. ? How long do the customers wait before they take their seats? ? What are the major reasons for the customers taking long before they take their seats? ? How does this waiting affect the business; (A). Internally (b). Externally.

How can the problem be addressed without negatively affecting the business and the staff? ? How can the problem be prevented from recurring in the future? Hypothesis The waiting of the consumers was as a result of unavailability of seats in the restaurant especially in the morning and other rush hours. However, other possible reasons included unclean tables, waiting for long before being served with coffee, no ash tray on the table, the room being too drafty and missing utensils at the place of sitting. Facts supporting the thesis statement.

Though the seven step method used had large gaps and possible great errors, bulk of the consumers took long as they waited for tables to be cleared by other sitting people. This was attributed by low numbers of non-smoking tables available for them to sit on. Majority of the waiting customers opted to wait for non-smoking tables even when the smoking tables were clear in the hall. To add to that, with customers being regular in the restaurant, they had established specific sitting areas that suited them for frequent discussions, possible calculations and evaluations of their businesses.

Therefore, they opted to wait until they were cleared for them to sit there. SWOT analysis. This is a strategic planning method that is used to evaluate the Strength, Weaknesses, Opportunities and Threats in an organization. The method’s major aim is to strengthen all the organizations strongholds while reducing all the possible threats that have negative impacts to it. Besides, it generates possible alternatives that can also be undertaken to increase the ability to achieve higher returns for the organization.

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