Byblos Restaurant Planning Case Study

Byblos Restaurant Planning and control the whole processes using several ways such as Sequencing and Scheduling. In relation to Sequencing, Byblos used first in first out (FIFO) methods. This means that since the customer come to Byblos it is first suppose to be served first. Byblos customers have limited time to be on the restaurant because they associated with classes to attend or teach and the break time for them is limited so they have to get their orders since they arrived. Also, Byblos staff should keep in their mind using the performance objectives by eliminate the cost and served customers within the time promised. On the other hand, in relation to scheduling Byblos use forward & backward scheduling. These two methods of scheduling

Therefore, the above Gantt chart illustrating the daily activities that Byblos restaurant do from starting time of opening till the closing of restaurant. As Mr. Abul Kalam (Restaurant Manager, 23 December, 2014) said that the opening of Byblos will be at 6.00 am; once they open the staff will start receiving the delivery of foods from the bakery track till 6.30am. After that, the staff will begin in cleaning the restaurant as first time just to make sure that the place is clean and the tables are well organized, this happen until 6.30 am. Then, the chef will start preparing the foods that is included in the menu until 6.30 am. Next, the staff will divided in two groups, each group responsible for display diverse types of products. In addition, first group responsible to display the drinks, while group two responsible for the chips and the chocolate bars, this activities happen until 7.00am. Followed by, the staff organized restaurant tables and chairs and distribute the menu on it till 7.00 am. The chef of restaurant will display the foods that were cooked by them on the display tables until 7.00 am. Byblos restaurant will open at 6.00 am until 5.00 pm, as will start serving customers from 7.00 am until 4.30 pm. Therefore, the Byblos staff will manage their time to avoid the workload and work efficiently and provide customers with high speed. Once

Byblos should use this model to guarantee that the planning of the restaurant is prepared in good manner (Slack, Chambers & Johnston, 2014). Therefore, Byblos establish monitoring plan to plan the activities and provide customers with good quality services. Byblos manger always setting on the restaurant to monitors the staff and look if they are doing their job efficiently, the staff has schedule with specific time to follow to accomplish their job. Also, the manger set up cleaning schedule to the staff in order to follow it to clean the restaurant. Moreover, Byblos staff has different position to take and that having using shift for customer services and taking customers payment. For example, when one of staff arrived they directly enter behind the display tables that serving foods, but after two hours it move to set on the cashiers and take payments. Furthermore, Byblos staff has ID cards that let them enter to a kitchen and the attendance collected by using system. Also, the mangers keep in touch with the staff and go for each staff and asked them if they need