OPPapers.com Essay Index >> Business >> Benihana Of Tokyo
We have many free term papers and essays on Benihana Of Tokyo. We also have a wide variety of research papers and book reports available to you for free. You can browse our collection of term papers or use our search engine.
Benihana of Tokyo 1. Prepare a detailed process flow diagram of a Benihana restaurant on a typical busy night. a) See exhibit 1- Benihana restaurant flow diagram
benihana of tokyo Case Study: Matching Dell MBA 661 ? Operational Excellence Introduction: Dell corporation is a well known computer company incorporated in 1984.
benihana of tokyo US Restaurant Industry over view Facts 2007 ? Sales: $537 billion ? Locations: 935,000 ? serving more than 70 billion meal and snack occasions
Benihana 1. Examine the service delivery system of Benihana of Tokyo. a. What are the flows? A unique Japanese concept is used to deliver a food service to customers
mind, the significance of a company's competitive advantage becomes drastically apparent. Benihana of Tokyo, a Japanese restaurant founded by Hiroaki Aoki, opened
Submitted by mdmacct on April 20, 2008
Category: Business
Words: 2147 | Pages: 9
Views: 591
Popularity Rank: 18,316
Average Member Grade: N/A (Add a Comment / Grade this Paper)
1. Prepare a detailed process flow diagram of a Benihana restaurant on a typical busy night.
a) See exhibit 1- Benihana restaurant flow diagram
2. Describe the process flow diagram in detail and contrast it with that of a typical sit-down restaurant.
a) See exhibit 2 – typical restaurant flow diagram
b) Benihana is much like a typical restaurant in terms of the main process flow of the customers. The flow begins with hungry people entering the restaurant and ends with full/satisfied people leaving as shown in exhibits 1 & 2. The main differences in the flow of a Benihana restaurant and a typical restaurant exist with the external interactions that occur with the main flow of the people.
i) In both flows the hungry people enter the restaurant and approach the Maitre d to acquire about a table to be seated. If there is a table available the people will be seated immediately, if there is not the people will have to wait in the bar & lounge area.
ii) When a table is ready the Maitre d seats the party and the group proceeds to order. In a typical restaurant all the food orders would go through the waitress and there is no direct communication with the chef. In a Benihana restaurant the soup, salad, and drinks (quick/easy orders) are ordered through the wait staff and the main dish is ordered directly to the chef who is stationed at the same table.
iii) It is in step 2.ii) that Benihana was able to make the process flow quicker and more efficient by eliminating the wait time in ordering and receiving a meal that one would experience in a typical restaurant.
iv) When the meal is complete the people will leave the restaurant. In a typical restaurant the “runner” would then clear the dishes and set the table for the next customer. In a Benihana these tasks are assumed by the wait staff and chef, this eliminates the need for extra “runners.”
c) A second significant flow to mention is...
You must Login to view the entire paper.
If you are not a member yet, Sign Up for free!