A system study on Butamaru Restaurant

Date of Publication

1-2017

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Industrial Engineering

Subject Categories

Operations Research, Systems Engineering and Industrial Engineering

College

Gokongwei College of Engineering

Department/Unit

Industrial and Systems Engineering

Thesis Adviser

Jazmin C. Tangsoc

Defense Panel Chair

Eppie E. Clark

Defense Panel Member

Willy F. Zalatar

Abstract/Summary

A system study was conducted on the operations of Butamaru, a restaurant specializing in serving Japanese-inspired dishes. The current study focuses on the overall system present from the sales function, to the dining function, to the inventory function from April 2015 to March 2016. After setting general and specific system objectives, the whole system was explored and evaluated according to man, material, machine, and method. Strengths, weaknesses, opportunities, and threats were determined from the present system and were also evaluated using the WOT-SURG method. It was identified that the restaurant was suffering a total of Php 107,260 annually due to a 40.02% average stockout rate that the daily operations was experiencing. The three restaurant dishes that caused this stockout rate comprised of the ice creams (green tea and black sesame) and pork buns. A problem and root cause analysis showed that three facts pointed to be the root causes of the stockout problem encountered. These include that only one person was responsible for the pickup of the frequent stocked-out ingredients, inadequate space for ice cream cans, and the absence of reorder points within the restaurant. Through a KTD Analysis, it was determined that a total of five solutions be implemented to address the root causes that would soon cause the main stockout problem to be eliminated. The solutions included creating a schedule for more than one staff for the picking up of the ice cream and cuapao buns, that the aforementioned task be done before operating hours, the purchase of a freezer, the creation of a brand new inventory inspection sheet with reorder points, and finally, a developed VBA program that could automatically update the inventory. Through a cost-benefit analysis, it was identified that the NPV of the project was at Php 34,977.41 across a three-year spread, deeming the solutions mentioned worthy of being implemented in the company.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU23255

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Keywords

System analysis; Restaurants—Inventory control

Embargo Period

2-20-2023

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