Porcini S Pronto Final
H. Wayne Huizenga Graduate School of Business and Entrepreneurship
Nova Southeastern University
Assignment for Course: OPS 5095 – Service Operations Management
Submitted to: Dr. Thomas Griffin
Submitted by: Luxuan Xie
Date of Submission: Aug 31, 2014
Title of Assignment: Porcini's Pronto
CERTIFICATION OF AUTHORSHIP: We certify that we the authors of this paper. Any assistance we received in its preparation is fully acknowledged and disclosed in the paper. We have also cited any sources from which we used data, ideas or words, either quoted directly or paraphrased. We also certify that this paper was prepared by us specifically for this course.
Student’s Signature: Luxuan Xie
Instructor’s Grade on Assignment:
Instructor’s Comments:
TITLE OF RUBRIC: Case Analysis (Page 1 of 2)
Course: OPS 5095
LEARNING OUTCOME/S: (see syllabus)
Date: November 19, 2013
PURPOSE: To facilitate effective decision making under uncertain conditions by quantifying risk.
Name of Student: Hao Sun
VALIDITY: Best practices in Monte Carlo simulation.
Name of Faculty:
COMPANION DOCUMENTS: Assignment and format instructions, Case
Earning maximum points in each box in ‘PROFICIENT’ column and / or points in columns to the right of ‘PROFICIENT’ meets standard.
<<<<<<<<<< less quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . more quality >>>>>>>>>>
Performance Criteria
Basic
Developing
Proficient
Accomplished
Exemplary
Score
Identify the problem
Does not identify the problem, or does not identify the right problem.
(0 pts)
Identifies symptoms
(5 pts)
Identifies some elements of the problem.
(10 pts)
Substantially
identifies the problem.
(12 pt)
Effectively and succinctly identifies the problem.
(15 pts)
Describes assumptions and methods
Does not describe assumptions and methods used
(0 pts)
Does not precisely describe the assumptions and methods used
(3 pts)
Somewhat describes assumptions and methods used
(7 pts)
Substantially
Nova Southeastern University
Assignment for Course: OPS 5095 – Service Operations Management
Submitted to: Dr. Thomas Griffin
Submitted by: Luxuan Xie
Date of Submission: Aug 31, 2014
Title of Assignment: Porcini's Pronto
CERTIFICATION OF AUTHORSHIP: We certify that we the authors of this paper. Any assistance we received in its preparation is fully acknowledged and disclosed in the paper. We have also cited any sources from which we used data, ideas or words, either quoted directly or paraphrased. We also certify that this paper was prepared by us specifically for this course.
Student’s Signature: Luxuan Xie
Instructor’s Grade on Assignment:
Instructor’s Comments:
TITLE OF RUBRIC: Case Analysis (Page 1 of 2)
Course: OPS 5095
LEARNING OUTCOME/S: (see syllabus)
Date: November 19, 2013
PURPOSE: To facilitate effective decision making under uncertain conditions by quantifying risk.
Name of Student: Hao Sun
VALIDITY: Best practices in Monte Carlo simulation.
Name of Faculty:
COMPANION DOCUMENTS: Assignment and format instructions, Case
Earning maximum points in each box in ‘PROFICIENT’ column and / or points in columns to the right of ‘PROFICIENT’ meets standard.
<<<<<<<<<< less quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . more quality >>>>>>>>>>
Performance Criteria
Basic
Developing
Proficient
Accomplished
Exemplary
Score
Identify the problem
Does not identify the problem, or does not identify the right problem.
(0 pts)
Identifies symptoms
(5 pts)
Identifies some elements of the problem.
(10 pts)
Substantially
identifies the problem.
(12 pt)
Effectively and succinctly identifies the problem.
(15 pts)
Describes assumptions and methods
Does not describe assumptions and methods used
(0 pts)
Does not precisely describe the assumptions and methods used
(3 pts)
Somewhat describes assumptions and methods used
(7 pts)
Substantially
References: Brox, D. (2010). Fast food fast. Journalistic Inc. Retrieved from http://www.qsrmagazine.com/ordering/fast-food-fast. Heskett, J. L. & Luecke, R. (2011). Porcini’s Pronto: Great Italian cuisine without the wait. Boston, MA: Harvard Business Publishing. Jones, S., Mason, K., & Benefield, M. (n.d.). Customer perceived service quality in the fast food industry. Retrieved from https://www.atu.edu/research/FacultyResearchGrants/10- 11/Jones_-_Final_Report_- _Customer_Perceived_Service_Quality_in_the_Fast_Food_Industry.pdf. National Food Service Management Institute. (2002). Food service system. A Guide to Centralized Foodservice Systems. Retrieved from http://nfsmi.org/documentlibraryfiles/PDF/20080212032530.pdf. Seth, N., Deshmukh, S. G., & Vrat, P. (2004). Service quality: A review. International Journal of Quality and Reliability Management, 22(9), 913-946.