The experience at Gordon Biersch was highly informative and pleasant. As we have been learning in the class, it was beneficial to see Gordon Biersch approach to operations management in supply chain. In particular, organizations mission statement “ Every Guest, Every Time” caught my attention, as that indicates the commitment to serving a customer and striving for perfect service. I appreciate a company that goes all out to exceed customer’s expectation in order to create memorable experience. That is to say, the mission statement of the company demonstrates business purpose. In addition, Gordon Biersch hiring and training system appears to be well organized and directed at finding the right employee for the company not just short-lived employee. …show more content…
First, in the restaurant business we are looking at service, which is a process that builds value for a customer by performing transformation that do not result in physical product (Schroeder, Goldstein & Rungtusanatham pg. 88). To clarify, when Gordon Biersch was creating their restaurant concept, they were designing the service product bundle, which included tangible service, intangible service and physical goods. As consumer want fast, pleasant service at clean-cut ambience with delicious food and beer. In like manner, supply chain management is important, as supply chain can affect Gordon Biersch business and other companies with in the chain as well. The purchasing and logistics functions in the supply chain are essential to efficiency and effectiveness. In purchasing function is to make or buy, supplier management strategy, supplier evaluation and much more. Notably, Gordon Biersch is striving to provide quality from scratch food; therefore they need to have reliable quality suppliers for the raw materials they use in their menu. On the other hand, logistics deals with transportation mode, packaging and storage etc. It was mentioned that partial food prep is being done in the morning, which mean proper packaging of food and on time delivery is essential in Gordon Biersch supply chain. Essential part of the presentation was focused on forecasting and scheduling, as it is critical aspect in the restaurant business. In order to be successful business they need to be able to predict future events, in order to make sure they have enough raw materials to make the food, right amount of waiters to serve the customers. Based on my observations, Gordon Biersch forecasting system uses quantitative methods, but also incorporates the qualitative methods. The main assumption in quantitative forecasting method is that past data