Case Cafe D Pownd
1. What are the problems facing Jason Mah and the Café D. Pownd?
There are several problems facing Jason Mah and Café D Pownd. One serious problem, which arose from lack of space, was the confusion building in the queues since people had no idea which line they were in. There were times when people had been lining up in the interactive cooking line for several minutes when they actually wanted to be in the pre-cooked line. Another problem was the long lines tended to create a wall of people in front of the soft drink machines, becoming burdensome even with as few as 20 people waiting for service. In order for people to get drinks, they had to barge through a line of people. Usually this confusion caused spills and was annoying for people waiting in line and the people trying to get to the soda machine. There was also the issue that the customers might use other alternative options for meals if the long wait time was not resolved at Café D Pownd. The residents had other options for meals. Suites in Cambridge Hall and Nottingham Hall were equipped with furnished kitchens, and residents could also order a wide variety of food for delivery to the residence from local restaurants using their residence meal plans.
2. What are Mah’s constraints?
Mah’s major constraint is the lack of space that the cafeteria has. The general layout of the serving area was not appropriate since a lot of things were forced into a small area. Besides the poor layout, Mah faced the problem of finding a way to accommodate a large number of people in a small are. Another constraint that Mah had was the fact that cafeteria was very inefficient during the peak period between 5-6:30 pm. Roughly 366.66 residents were expected to be served during this short window. Out of 550 students, two thirds showed up to the cafeteria during the peak period. Another major constriction for Mah is, he hoped to resolve the situation without any major investments or disbursements.
3. Construct
There are several problems facing Jason Mah and Café D Pownd. One serious problem, which arose from lack of space, was the confusion building in the queues since people had no idea which line they were in. There were times when people had been lining up in the interactive cooking line for several minutes when they actually wanted to be in the pre-cooked line. Another problem was the long lines tended to create a wall of people in front of the soft drink machines, becoming burdensome even with as few as 20 people waiting for service. In order for people to get drinks, they had to barge through a line of people. Usually this confusion caused spills and was annoying for people waiting in line and the people trying to get to the soda machine. There was also the issue that the customers might use other alternative options for meals if the long wait time was not resolved at Café D Pownd. The residents had other options for meals. Suites in Cambridge Hall and Nottingham Hall were equipped with furnished kitchens, and residents could also order a wide variety of food for delivery to the residence from local restaurants using their residence meal plans.
2. What are Mah’s constraints?
Mah’s major constraint is the lack of space that the cafeteria has. The general layout of the serving area was not appropriate since a lot of things were forced into a small area. Besides the poor layout, Mah faced the problem of finding a way to accommodate a large number of people in a small are. Another constraint that Mah had was the fact that cafeteria was very inefficient during the peak period between 5-6:30 pm. Roughly 366.66 residents were expected to be served during this short window. Out of 550 students, two thirds showed up to the cafeteria during the peak period. Another major constriction for Mah is, he hoped to resolve the situation without any major investments or disbursements.
3. Construct