Copper Kettle Catering

ASSIGNMENT

 ON

LEAN SYSTEMS

MGT330 Section 3

Submitted to

Ms. Sumita Das

Submitted by

Asif Adnan Islam (1520998)

Farhan Mathab (1521551)

Zaid Mohammad ()

Saraf Tasnim Chowdhury (1522191)

Rajuana Jarin (1310680)

Tangila Mim (1310683)

Introduction

Copper Kettle Catering is the largest catering service in Raleigh, North Carolina owned by Wayne and Janet Williams. This couple owned catering service specialises in two types of food catering services: Deliver Only, Deliver & Serve. Both these services require the Williams to hire 10 employees, working in 5 stations on a regular basis. Both their services are based on the pull-method of demand.

This specific case about the operations of CKC deals with the operational management function of CKC, the possible flaws in it’s method and the tentative solutions to their problems in order to achieve a fully functioning lean method of operations that reduce waste and add value to their set of service activities.

Theme of the case

CKC offers two distinct services

• Deliver Only focuses on delivering boxed meals consisting of a sandwich, salad, dessert and fruit. The menu for selection is limited to 6 sandwiches, 3 salads or potato chips, and a brownie or fruitbar. The meals also come with an Orange slice and Grapes also iced teas might be ordered to accompany the meal. The demand for this service is constant throughout the year with customers calling a day ahead of the time of the order. CKC requires customers to call by 10:00 am to guarantee delivery within the same day.

• Deliver & Serve focuses on providing gourmet meals for large events like weddings, parties & dinners. The extensive range of menus offer a full selection of hors d'oeuvres, entrees and beverages. Special items maybe prepared on requests too. The demand for this service is seasonal with heavy demands occurring during wedding seasons and holiday parties in early summer and late falls. Customer book menu items weeks or maybe months ahead of the time for this service

CKC uses one operational method and floor for offering both their services. CKC employs 10 full time workers operating around 5 work stations. Amongst them 2 are chefs that are highly skilled with specialised training and attributes. The rest of the 8 workers prepare food and also serve for the Deliver & Serve orders. They are flexible and move around tasks. During seasons of heavy demand, CKC employs part time servers.