Case Study Eifsc
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I. Synopsis
Eastern International Food Service Corporation (EI) was a food service corporation in the eastern area of the United States. Its services were offered in many amusement parks. Ocean Point Amusement Park was one of its biggest branches, in sales as well as in number of employees▬ 300. Eastern International had a contract with Ocean Point to operate all its food service concessions on the park’s premises. Fifteen EI concession stands were distributed throughout the 500-acre park. Food sales included hotdogs, hamburgers, French fries, popcorn, ice cream, beverages and so on. Each concession stand had a manager and an assistant manager, as well as between and 5 and 20 workers, depending on the size of the stands. Jobs ranged from cleaning grills and fryers to waiting on the customers over the counter. In addition to the concession stands, the company also operated six different restaurants on the premises, including fast-food services, cafeterias, and a sit-down dining room. Each had its own manager and two or three assistant managers, as well as a full complement of line servers, dishwashers, kitchen helpers, cooks, waiters, and waitresses.
II. Time Context
The problem began on summer season.
III. Case View Point
Stanley Strayhorn, general manager of Eastern International Food Service Corporation’s Ocean Point Division, has a problem. For the past week, labor turnover has been increasing, employee morale has been dropping, and food cost percentage is climbing, while profit margins on sales are declining.mr. Strayhorn is deeply concerned, for there are still two weeks left in the summer season. Not only is it too late to train new workers, but it is difficult even to find replacements. A shortage of labor will drastically affect potential sales for the next two weeks, a period noted for heavy sales.
IV. Statement of the Problem
I. Synopsis
Eastern International Food Service Corporation (EI) was a food service corporation in the eastern area of the United States. Its services were offered in many amusement parks. Ocean Point Amusement Park was one of its biggest branches, in sales as well as in number of employees▬ 300. Eastern International had a contract with Ocean Point to operate all its food service concessions on the park’s premises. Fifteen EI concession stands were distributed throughout the 500-acre park. Food sales included hotdogs, hamburgers, French fries, popcorn, ice cream, beverages and so on. Each concession stand had a manager and an assistant manager, as well as between and 5 and 20 workers, depending on the size of the stands. Jobs ranged from cleaning grills and fryers to waiting on the customers over the counter. In addition to the concession stands, the company also operated six different restaurants on the premises, including fast-food services, cafeterias, and a sit-down dining room. Each had its own manager and two or three assistant managers, as well as a full complement of line servers, dishwashers, kitchen helpers, cooks, waiters, and waitresses.
II. Time Context
The problem began on summer season.
III. Case View Point
Stanley Strayhorn, general manager of Eastern International Food Service Corporation’s Ocean Point Division, has a problem. For the past week, labor turnover has been increasing, employee morale has been dropping, and food cost percentage is climbing, while profit margins on sales are declining.mr. Strayhorn is deeply concerned, for there are still two weeks left in the summer season. Not only is it too late to train new workers, but it is difficult even to find replacements. A shortage of labor will drastically affect potential sales for the next two weeks, a period noted for heavy sales.
IV. Statement of the Problem