Unit 4 Case Study Food Stands

1. Vision and motivation
Imagine these scenarios: You’ve finally ended your daily work, and on your way back to your residence, or perhaps you’ve spent more time than you originally planned, and now it’s already pass the usual dinner time. Now, all you want is to have your meal and move on. You’re not going to eat at some quality restaurants, no, you’ll opt for a budget meal instead, and here comes the problem. These food stands are filled with other people probably in the same situation as you do, and the owners are too busy serving all the customers that they misunderstand the order you placed, or you have to wait for a long time before you get your meals. “Perhaps switch to another food stand?” you think to yourself. But where to? How many
First, I think it’s best to come up with a name so that we can clearly reference it during introduction, so please bear with me if this name sounds uninspiring, because it is. Second, I’ll try to set the overall tone light without cutting back on the serious content. Let’s face it, the professor and TA are probably tired at this point after reading all the other students’ article, and the same goes with my classmates when they’re reading the proceedings. Why not makes it easier for everyone? With that in mind, all tables and figures included are meant for those who don’t have the time to read through every letters a quick and easy way to grasp the core
One thing concerning these restaurants are that the reason why customers choose them are usually location-based, and that’s due to the fact that these restaurants usually don’t deliver food for a single customer order. On the other hand, customers obviously aren’t going to travel far to buy these low price meals, the first reason they choose them is because it’s fast can convenient (the quality of the food do have to meet a certain standard, albeit a rather low one) so that they can have their meals and move on. This result in customers choosing food close to them, and after a while, one might discovered that there aren’t that many choice left, usually because they might become tired of eating the same meals again and again, perhaps at peak traffic time one’s choice become limited. Another problem for these low-price restaurants is that their service quality are rather inconsistent. Today you get your meal on time, but tomorrow, perhaps the owner confuse your order with another customer’s. These restaurants usually only employ a few assistant, or perhaps not at all, and this result in having an extremely small work force buffer zone during peak hours. Also, they don’t have a clear management structure like those in a medium to high-end restaurants and communication between employees aren’t well