Executive Summary
Executive Summary
The nutrition business Healthy Eating has taken on the goal of developing good healthy food for the busy individual. The services that they provide will be quality nutritious choices that fit the lifestyles of their clientele. These choices are specific to the client’s needs. This strategy will require the employees to be well versed and educated in the nutritional field. The workforce would have to be available to answer any questions that the clientele may have during store hours. Obviously, scheduling the employees for availability for the clientele would be more conducive during the evening hours when there is heavier traffic and clients are busy doing their errands.
The products that are being offered are healthy choices that will be shipped on a daily bases. These products are all organic based that are sent from local venders to the warehouse for proper packaging reducing loss. The products are ordered from local vendors and packaged according to what the stores order for their clients, and for specific store stocking needs. They are then sent out to the stores accordingly.
* Process Design Aspect | Service | Product | Design focal point | Nutritious choices for busy lifestyles | Healthy Food Choices, organic and packaged on an as need basis. | Strategy | Well educated employees for consulting on nutrition | Ship quantities of fresh food daily. | Factory location | | Products would be shipped in on daily truckloads from local vendors | Scheduling | Maintaining a higher number of employees during peak shopping hours, evening. | | Workforce | Available during business hours listed on the storefront | |
Resources
Jacobs, F. R., & Chase, R. B. (2011). Operstions and Supply Chain Management (13 ed.). New York, N.Y.:
The nutrition business Healthy Eating has taken on the goal of developing good healthy food for the busy individual. The services that they provide will be quality nutritious choices that fit the lifestyles of their clientele. These choices are specific to the client’s needs. This strategy will require the employees to be well versed and educated in the nutritional field. The workforce would have to be available to answer any questions that the clientele may have during store hours. Obviously, scheduling the employees for availability for the clientele would be more conducive during the evening hours when there is heavier traffic and clients are busy doing their errands.
The products that are being offered are healthy choices that will be shipped on a daily bases. These products are all organic based that are sent from local venders to the warehouse for proper packaging reducing loss. The products are ordered from local vendors and packaged according to what the stores order for their clients, and for specific store stocking needs. They are then sent out to the stores accordingly.
* Process Design Aspect | Service | Product | Design focal point | Nutritious choices for busy lifestyles | Healthy Food Choices, organic and packaged on an as need basis. | Strategy | Well educated employees for consulting on nutrition | Ship quantities of fresh food daily. | Factory location | | Products would be shipped in on daily truckloads from local vendors | Scheduling | Maintaining a higher number of employees during peak shopping hours, evening. | | Workforce | Available during business hours listed on the storefront | |
Resources
Jacobs, F. R., & Chase, R. B. (2011). Operstions and Supply Chain Management (13 ed.). New York, N.Y.: