Casual Dining Restaurant: Design Failure Mode and Effects Analysis

CHIP 2 HOMEWORK
----SHUO MIAO

10. Prepare a DFMEA for a casual dining restaurant. Consider failure modes that might occur both in food preparation and in service. Clearly explain and justify your choices for the severity, likelihood, and detection ratings.
Design Failure Mode and Effects Analysis is before the initial production stage, determine the failure mode of known or potential, and to provide further corrective actions of a standardized analysis method; Usually by subsystem/component, system/components such as a series of steps to complete.
About food preparation:
Failure modes：
When we preparing food at restaurant, we need to be taken into account the problem about food spoilage; polluted by the outside world; food is or not welcomed by consumers.
Effect of the failure on the customer:
1. The food spoilage, This is unforgivable mistake in the catering industry, When the restaurant did not notice this problem, it will give the customers eat bad food and the customer’s body will damage, consumers will produce dissatisfaction and will have the idea of put away with do not once again to come to consumption, it make dining-room lose this consumer and this one customer influence within the scope of the customers. When Serious, the customer will complain restaurant, let dining-room’s image and reputation in the industry, led to the bankruptcy of the restaurant.
2. The food pollution, that will lead to the taste of food Changes and metamorphic will become to extremely easily, which makes the taste of food is too bad, the customer will sick of this food, will cause consumer complaints, it will influence the restaurant's consumer word of mouth, make dining-room performance have a bad variation.
3. The food is not popular with consumers, Food is the foundation of the restaurant, before the restaurant opened, they need do a business research and according to this research to determine the consumer favorite types of food, If appear this kind of problem will cause the restaurant's performance is poorer, will produce the phenomenon about break the pale, until bankruptcy.
Severity, likelihood of occurrence：
1. The food spoilage, severity (10). Likelihood of occurrence (3), Unless bad because of material itself, there is no obvious difference on before and after, the chef will find before cooking and solution this problem. But if appear this kind of problem, the restaurant will meet complaint compensation or collapse of deadly crisis. So, although the severity is 10. The likelihood of occurrence only is 3.
2. The food pollution, severity (5). Likelihood of occurrence (5), Bad food, it will affect the consumer sentiment, This will be an important factor to affect the restaurant business, But the restaurant can change the food, give way to eliminate negative effects, such as consumer discount so, the severity and likelihood of occurrence all is 5.
3. The food is not popular with consumers, severity (9). Likelihood of occurrence (2), the food itself is the basis of the catering industry, when the problem not resolved will lead to the restaurant's sustainability performance downturn, into bankruptcy. But as long as found early or do a research ahead of time, this kind of phenomenon can be avoided, For the new product launch is not popular in the customer, it is not have a high impact when does not change the basic food species.
Potential causes of failure：
The cause of food spoilage usually is the refrigeration equipment damage or bacterial infections, etc. that Associated with the temperature, the storage environment.
Food pollution usually is not have a good seal, cause cross infection. Or is not fully cleaning cooking kitchen utensils and appliances, cause food pollution.
The food is not popular with consumers, which is the director’s problem, he not to understand the needs of the consumers, is all a matter of personal ideas or guided by some mistake of wrong conclusions.
Corrective actions or controls
1. The food spoilage, Timely handle bad food, put an end to the production of this kind of phenomenon, When a consumer eating, to compensate for consultation with consumers in time and take responsibility, to reduce the impact on the restaurant image.
2. The food pollution, Changing foods, explain to consumers, And can give some discount for the impact on the restaurant image.
3. The food is not popular with consumers, essentially to make changes, adjust the types of food, and to advertise the restaurant, attract customers to come to consumption.

About service：
Failure modes：
In the service aspect to consider is whether the food supply chain with the passenger flow volume; When dining attendant services the consumer whether satisfaction, After the meal to provide after-sales service make sure those goals are satisfied.
Effect of the failure on the customer:
Food and beverage supply chain services: Because when serving speed is too slow and makes consumers need to use a lot of time waiting for will greatly influence the customer satisfaction degree, this adverse to the restaurant's image to maintain.
Dining services: the waiter is direct contact with consumers, represents the image of the spirit of the restaurant, when the waiter does not provide a service of consumer satisfaction will directly affect the customer's consumption mood, so that the restaurant lose this one customer.
After-sales service: make a casher，Can't charge for work done quickly and accurately will delay the time of consumers, and to make the customer or take a loss in a restaurant, It will also affect the image of the restaurant.
Severity, likelihood of occurrence：
Food and beverage supply chain services: severity(5),likelihood of occurrence(7), That is a high frequency phenomenon common in restaurant, If you don't go to solve this problem, the restaurant's traffic will be a bottleneck, this is not conducive to the development of the restaurant, so the severity is 5, the likelihood of occurrence is 7.
Dining services: severity (7), likelihood of occurrence (3), Waiter represent the direct image of the restaurant, a waiter will make bad restaurant image plummeted, impact performance (7). But the waiter's main source of income is consumer's tip, when the waiter provide bad service will affect the level of income, so this phenomenon is not usually happen (3).
After-sales service: severity(9),likelihood of occurrence(2), Accounting error directly affect the cash flow of the restaurant, the customer's charge error will cause the complaint, the image of the restaurant will has a cannot make up for the loss.
Potential causes of failure：
Food and beverage supply chain services: The chef cooking efficiency is low, the raw materials cooking takes too long times.
Dining services: Service skills does not reach the designated position, the waiter’s sense of belonging for the dining room were low.
After-sales service: Casher lack of the professional skills and the unskilled operation.

Corrective actions or controls
Food and beverage supply chain services: Through some ways to improve the efficiency of serving (to increase the number of chefs and kitchen utensils; pretreatment the food about will use a lot of time to cook, customers need to make an appointment in advance; division of labor cooperation efficiency) or share the customer dinner time, (such as respectively provide the appetizer, soup, the staple food, snacks, reduce the idle time.
Dining services: Employment for vocational skills training, improve the level of the attendant professional skills and personal qualities. Promote the restaurant spirit, strengthen the staff belonging.
After-sales service: Employment for vocational skills training, to provide professional assistance.

17.Identify several sources of errors in your personal life. Develop some mistake-proofing ideas for eliminating them.
In daily life I usually can't find things when I needed.
Personal learning efficiency is low, often spend a lot of time but get few results.
Sometimes have a little conceited, at work, I will think i must be right, don't listen to others; but sometimes can’t do the decision.
Sometimes I don’t know what I want.
About can’t find something. Now I fix stored items in one place, back after using it, it is convenient for I find what I need, and make my living environment has become more concise.
Personal learning efficiency is low, I'll make learning plan for myself, within the prescribed period of time can only do a task, to efficiently complete, and this saves time and improves the efficiency. About quality planning, I can use the study plan, I need to determine my needs, and try to do a schedule that respond how to promote myself score.

Handle affairs sometimes vain sometimes hesitant, I'll use the advantages with disadvantages analysis method after listen to others opinion to analyze whether to listen to others, then make a decision, This let me reduce mistakes because personal decisions.
About don't know what my need is, mainly is the goal of finding yourself, according to plan to do after detection of the target, Have a purpose, reduce the blindness.
In quality control, it is involves what to control my schedule, it means in every time what should I do, establishing units of measurement so that data may be objectively evaluated, it can help me to know what the progress is.
Quality improvement, I can regular checking myself achievement, timely detection of problems, and do some remedies and providing control to hold improvements.