Operations Engineering

Abstract

To compete effectively in today's saturated restaurant markets, all stages of food-service production and service must operate in concert so as to ultimately deliver quality products at the right price to the right guests at the right time. Operations engineering provides a measured and systematic approach toward achieving this goal by analyzing the interplay of layout, equipment, system, and worker performance. The application of those measurement methods will enable management to design results, and not simply to make decisions that may or may not lead to desired outcomes.