MGT314

A look at the Operation Management of Khanas

Group 03
Section 16
Abdul Rabby - 132-1200-030
Tanjil Ahmed - 151-1930-030
Namiha Khan - 143-0106-030
Niger Sultana - 142-0849-030 Prepared for
Yeanath Afroz - 151-0768-630 Shah Iftekhar Hossain (Ift)
Mahmood Sharif - 121-0919-030 Lecturer, Department of Management
School Of Business and Economics
Submeehal Saeka - 132-0203-030
North South University
Miss Sanjana Shamim Meem - 143-0459-030
 Introduction
• Name: Khana’s – the club house
• Owner: Eahsan Ahmed
• Branch: Four Branch in Dhaka City
• Established: 14 April, 2014, Bashundhara 300 feet
road side
• Mission: Provide fast food store to every corner in
Dhaka
• Vision: To excel as a Bangladeshi fast food chain
 Operation Process
• Input:
• Worker: Chef, cashier, waiter
• Compartmentalized space
• Raw materials: Masala, cheese, flour, Cadbury powder, etc

• Processing:
• Cooking, Cutting, Cupping
• Roasting, Swirling, Cleaning
 Operation Process
• Output: Burger, coffee

• Control: Decentralized control

• Feedback:
Reporting the next day needs
Problems in processing
Customer review
 Waiting Line Management
• One server, five food processors
• Customers seat down and enjoy the wait time
• Take waiting line management seriously
• Time of service is almost constant
• System utilization factor was 1.3
• Wait in the system is just approximately 1.5 mins per order
 Operation Strategies
• Short Processing Time: Prompt service

• Product and Service Design: 17 types of packaging

• Specialization: Narrow product line

• Differentiation/Newness: Innovative recipe, Signature sauce

 Operation Strategies
• Flexible operations: Respond quickly, Customize orders

• Price: Affordable price for students

• High quality: Hygiene food/service, Production team

• Convenience: Better location

• Supply chain: Bengal meat, North End, Bakery, Aarong and Netharland

• Managers and Staff: Well trained, 17% of wastage tolerance

 Quality Control
• Convenience: Conveniently located, easy to access

• Reliability: Maintain hygienic food and environment

• Time: Take 08-10 minute to serve

• Assurance: Assures the quality of raw materials

• Courtesy: Friendly and humble behave service personnel

• Tangibles: Interior is attractive for having food

 Demand Forecasting
• Maintain sales and inventory demand forecasting
• Use simple moving average method for forecasting
• Festive days result in high demand
• Maintain a safety stock of inventory
• Coffee sales forecast accuracy: MAD-6.35,MSE-86.1,MAPE-
2.83%
 Operational Problem
• Cards are not accepted for payment

• No customer tracking

• Entertainment issue failure

• Food quality and shortage of server during offer

• Order misplaced during offer or festive season

 Recommendations
• Aware the customer’s that Cards are not accepted
• Get Playful to track the customer’s that ordered
• Lively environment by Live Music, Karaoke or board
games
• Smoking Arena but does not sell cigarettes
• Adequate staffs required especially during Festive or
Occasions
 Recommendations
• Increase number of tables and chairs for large group of
people or guests
• Stronger WIFI better connections
• There is only one server
• Birthday Cakes should be allowed