Assignment Remit
Using The Mongolian Grill case study you are required to complete the following tasks:
1) Explain how the business objective of increasing speed of service impacts on the operations of Mongolian Grill. (20%)
2) Assess the current challenges with the service operation at the London Mongolian Grill. (40%)
3) Design a flow chart of the customer experience from arrival to departure at the Waterloo Mongolian Grill ( the proposed new design) and examine the critical points ( 40%)
As supportive guidance your report may consider issues such as:
• The various functions of operations including service delivery , the customer experience , the resources deployed, quality and health and safety
• When considering challenges and impacts , you need to examine from the key stakeholders perspectives ; i.e. the customers , the owner/manager and the employees
• The flow chart should incorporate all key stages in the process of the customer experience from arrival to departure. You may wish to include timings ( where they have been provided). Identify the critical points , i.e. the stages where if something goes wrong the impact is significant.
Special Notes
• Note the assessment and learning outcome requires you to demonstrate understanding of service operation concepts and the flow chart technique. Therefore be mindful of avoiding work which only describes factors. Higher marks will be awarded to students who consider the extent of the impact instead of merely just stating it.
• Appendices should be selectively included and relevant/ cross referenced to the main body of the report. DO not bulk out the appendices with irrelevant material.
• Formatting and referencing should follow UCB guidance
Module Learning Outcomes:
1.
1. To develop an awareness and understanding of service operations and the relationship between the key functions of business and business objectives.
2. To understand the technique of flow charting and its contribution to analysing service operations
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