OPERATIONAL PLAN

Introduction
Operation unit is one the most crucial part in providing a good business structure as we
can observe the operations of production that have a major contributes to business
development and growth. Besides, the operation plan is a must include in order to demonstrate
the business input and output.
The plan will be planed according to the requirement of company, so that the product
and service can achieve the customer’s satisfaction and expectation. Here, we can improve the
strategy and target market to give only the best choice to customer as we also want to be best
among the rest in providing our product and service.
Hence, a systematic operational plan is establish to ensure that the system is efficient
and effective to fulfill the customer’s demand and naturally help the business to gain a positive
profit. The operation also was done as to achieve consistency and stability in the production and
services.

Operation Planning
The operation comes along with the modern and high technology equipment and
machine so that the business is able to run smoothly. Our business afford to produce a large
scale of service with help of nowadays facilities that available in the market, where they are very
helpful in ensure the production is in good quality.

Process Chart
 5 Universally recognize symbol
Customers take order or fill in the form for a new member card

(If already a member)

Show member card

Get order from customers

Check the order details

Key-in the information

Give temporary receipt to customers

Put copy of the receipt into the chef

Transfer the food and beverages

Check and diagnose the appearances

If damage
Call the cashier

Transfer to the chef

Prepare a new meal or beverage.

Transfer to the order pick up Transfer to the customers

Special treatment

Customers pick the book

Get a copy of receipt ofbook selection

Put it on the rack on dining table

Deliver the customer’s receipt

Keep the copy of the receipt for report and evidence

Flow Chart

Flow Chart for the Production of Coffee

Transfer the coffee from the storage to the production area.

Check the quality of the coffee and segregate the bad quality.

Clean the coffee under running clean tap water.

Put the fruit into the coffee maker for blending process.

Put the coffee powder into aluminum cup for mixing process.

Add water and other ingredients into the cup.

Shake well the solution until homogenous.

Pour the solution in selected container.

Serve the drink to customers.

 Flow Chart for the Book Selection

Pick the book at bookshelf in the café.

Check the quality of the book.

Make an official receipt and a copy at counter.

Counter key in the information into the system.

Keep the each receipt for customer and counter.

Bring the book to personal or group dining table.

Put the book on the space provided after use it.

Transfer the used book to the bookshelf again.

 Flow Chart for the Clothes Purchasing
Pick the clothes from the provided rack.

Check the suitable size and try the clothes in fitting room.

Make deposit payment at the cashier.

Get a copy receipt from the counter

Get feedback about the customer satisfaction