Case of 100 yen sushi House

소개글

생산운영관리 과목에서 배우는 케이스 분석중

100YEN 스시 하우스에 대해서 작성했습니다.

1~4번까지 작성했구요~~

과제 하시는데에 많은 도움이 되었으면 하네요ㅎㅎㅎㅎ

목차

1. What Prepare a service blueprint for the 100 Yen Sushi House operation.

2. What features of the 100 Yen Sushi House service delivery system differentiate it from the competition, and what competitive advantages do they offer?

3. How has the 100 Yen Sushi House incorporated the just-in-time system into its operation?

4. Suggest other services that could adopt the 100 Yen Sushi House service delivery concepts.

본문내용

1. What Prepare a service blueprint for the 100 Yen Sushi House operation.
2. What features of the 100 Yen Sushi House service delivery system differentiate it from the competition, and what competitive advantages do they offer?
The most competitive factors of 100 Yen Sushi House is offering each of plates at the same price, fresh foods, and service quality. When customers enter the restaurant, workers remove dishes from the food train, and the other customers leave the restaurant. The situation determines the flow of the delivery process that even the customers are involved.
Primarily, the shop is offering foods at the same price; only 100 yen per plate. The price is offered to the customers by varying the size of the item according to its prime cost. And there is a conveyor belt system that going around the service area. As the belt provides foods of plate to the customers, the competitive price is higher than other type of snack business. Therefore the process decreases labor costs and increases productivity.
Secondarily, the shop`s foods is always fresh. Instead of providing foods in refrigerator to the customers, the cooks order foods from supplier when need fresh material. Then, they cook fresh foods in the place which the customer can see. That is how to maintain the freshness.

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