Pizza Store Layout Simulation

Pizza Store Layout Simulation

THE LEARNING CURVE THEORY APPLIED

Relating the Learning Curve Theory Elements to technology, structure, documents, procedures and human resources remain critical for the development of several organizations. Maintainable competitive advantage within several given organizations is attained through the organizational learning processes. The learning process involves all of these components. The practices of attending to clients in addition to prepairing orders in Mario’s pizzeria may perhaps be evaluated in the learning curve theory. Mario has the task of refining his service to his customers by decreasing the wait time and queue length while making the best use of the operation. For instance an old-school individual, Mario would like to improve the process while keeping the quintessence of the business. When it comes to the food service production, the principle of the business is to portray the persons attending to the patrons. The people working within the pizza shop are a representation of the shop this includes, the waiters, the folks preparing the food, the kitchen staff, and the food itself. Throughout the first phase of the process adjustments include the arrangement of tables, improving the seating atmosphere ending with 8 tables for two and 10 tables for four to six patrons. These modifications are in hopes to reduce the waiting time from 9 minutes to 5.87 minutes along with reducing the average queue length to 2.54 minutes (Chase, R. B., Jacobs, F. R., & Aquilano, N. J. (2006).

The revenues need to increase while reducing the loss of sales at the same time. Utilizing the workers in a not too high of an improved risk situation, thus, leaving space for them to attend to numerous clients without fumbling several orders. Mario remained satisfied with this adjustment in the meantime no workers had lost any knowledge. Subsequently to the new preparations of the tables, the older equipment and technology that is recycled and used while attending to the clients and the preparation of the food continue to be evaluated. Using the old manual ovens was removed and a newer conveyor oven was bought. Implementing the new system to take orders and transfer them wirelessly automatically to the kitchen was applied and made taking the orders much easier for the kitchen staff. Many of the new modifications introduced and applied reduced waiting time up to 4.49 minutes, increasing profit, along with the reduction of consumer complaints of long wait times.

Mario remained satisfied with many of the newer changes ever since more customers began arriving at the pizzeria, because the new process made it easier to handle all of their orders in a much quicker fashion. Mario had been considering