Design Ops
-------------------------------------------------
ASSIGNMENT
-------------------------------------------------
DESIGNING OPERATIONS
INSTRUCTOR
MR. BOMAN MORADIAN
SUBMITTED BY:
ABHIROOP SEN
EPGDBM-04
ROLL NUMBER - 01
1. Process Flow Chart of Oman Air Catering Operations and its Lead time & Cycle time
The assignment is to develop a process flow chart depicting the flow of the process related to Oman Air Catering Operations. It will show the existing process and the time taken by the staff to complete the entire process and the existing Lead Time and Cycle time. In the end improvements, will be suggested to reduce the cycle time so that the entire process is rendered more effective.
The main objective of the Operations Department in the Catering Services is to assemble food items, Dry Store items, Chinaware items and Bar items (prepared by staff rostered separately) all of which are arranged in airline equipment (Trolleys, Ovens or cabinets), loaded in hydraulic trucks and ultimately loaded onto the aircraft.
Given below is the typical flow of the process:- 1. A staff (Operations supervisor) enters in to the walk-in chiller to access the food items prepared by the kitchen production staff. 2. Pulls out the Airline trolleys to the Operations Area(which consists of the assembling area and the loading bay).[total distance 15 feet] 3. Arranges the food items in the trolley as per the Airline specifications. 4. After arranging as per the requirements, the trolleys are pulled back into the same chiller which opens to the loading bay.[total distance 15 feet] 5. Trolleys with the food items are left to chill till around 90mins before flight departure time. 6. Meanwhile trolleys from the Dry Store, Chinaware and Bar areas are pulled into the loading bay. [total distance 100 feet] 7. Final check of the items are done 8. Supervisor walks to Security office to communicate the number of seals required to seal each
ASSIGNMENT
-------------------------------------------------
DESIGNING OPERATIONS
INSTRUCTOR
MR. BOMAN MORADIAN
SUBMITTED BY:
ABHIROOP SEN
EPGDBM-04
ROLL NUMBER - 01
1. Process Flow Chart of Oman Air Catering Operations and its Lead time & Cycle time
The assignment is to develop a process flow chart depicting the flow of the process related to Oman Air Catering Operations. It will show the existing process and the time taken by the staff to complete the entire process and the existing Lead Time and Cycle time. In the end improvements, will be suggested to reduce the cycle time so that the entire process is rendered more effective.
The main objective of the Operations Department in the Catering Services is to assemble food items, Dry Store items, Chinaware items and Bar items (prepared by staff rostered separately) all of which are arranged in airline equipment (Trolleys, Ovens or cabinets), loaded in hydraulic trucks and ultimately loaded onto the aircraft.
Given below is the typical flow of the process:- 1. A staff (Operations supervisor) enters in to the walk-in chiller to access the food items prepared by the kitchen production staff. 2. Pulls out the Airline trolleys to the Operations Area(which consists of the assembling area and the loading bay).[total distance 15 feet] 3. Arranges the food items in the trolley as per the Airline specifications. 4. After arranging as per the requirements, the trolleys are pulled back into the same chiller which opens to the loading bay.[total distance 15 feet] 5. Trolleys with the food items are left to chill till around 90mins before flight departure time. 6. Meanwhile trolleys from the Dry Store, Chinaware and Bar areas are pulled into the loading bay. [total distance 100 feet] 7. Final check of the items are done 8. Supervisor walks to Security office to communicate the number of seals required to seal each