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•problem statement
•issues
•objective
• recommendation
YARA’S CUISINE
Case Study
Yara’s cuisine is a small business that caters meals,
receptions, and banquets for business and social occasions
such as luncheons and weddings. It was inspired by Yara’s love of
cooking and her talent for preparing fine meals. At first it was a
small company with a handful of employees working on small
projects. Yara met with customers to determine the number of
people, the type of meals, and other information necessary to cater
an event. As their reputation for creating superfood and the
quality of the service began to blossom, the number of events
started to increase. The building of a new convention center, along
with a prospering business community in the city, increased the
number of cuisine events.
Yara was able to manage the business using spreadsheets and
word processing but found difficulty in keeping up with endless
phone calls about what types of meals were available, changes to
the number of guests attending the event, and the availability of
specialty dietary items, such as vegan, vegetarian, low-fat,
low-carbohydrate, and so on. Yara’s decisions to hire a number of
part-time employees to cook and cater the events meant that the
complexity of scheduling personnel was becoming overwhelming to the
new human resources manager. Yara decided to hire an IT and
business-consulting company to help her address the problems her
cuisine enterprise was facing.
AFTER PERFORMING INTERVIEWS AND OBSERVING A NUMBER OF KEY
STAFF, THE CONSULTANTS FOUND THE FOLLOWING CONCERNS:
1. The master chef ordered supplies (produce, meat, and so on)
from suppliers for each event. The suppliers would provide
discounts if greater quantities were ordered at a single time for
all events occurring in a given time frame.
2. Customers often called to change the number of guests for
an event, with some changes made only one or two days before the
event was scheduled.
3. Conflicts in employee schedules were occurring and some
events were understaffed. Complaints about the timeliness of
service were becoming more frequent.
4. Yara does not have any summary information about the number
of events and types of meals. It would be helpful to have trend
information that would help guide her customers in their choice of
meals.
5. Events are often held at hotels or other meeting halls,
which provide table settings for sit down meals. There are problems
with having sufficient wait staff and changes with the number of
guests.