Operations and Production Management

Abstract or Summary

Background of research is to identify the operational effectiveness and efficiency at the food court Te Awa at the base. Traditionally, food court has different restaurants all around with open space in the middle where people sit and eat. The arrangement too is informal and accessories around are less as the stress is on food and not on ambience. The obstacles that hinders the quality customer services are improper usage of resources, inappropriate roaster, lack of recycling of waste product, proper disposal of waste food. The food court belongs to ISS Facility Management Services. The cleaning services are outsourced by the ISS, and entire operation is covered by ISS New Zealand. The operation involves routine cleaning activities at the food court. Processes and protocols are followed to deliver the essential outcomes. The study further divulges the minute analysis of resources being used to achieve the results while adhering to the best safe and quality work practices. The research method used to collect the information in this study is primary followed by observation of process and people and in secondary method referred to journal articles, case study, website articles, and online books. While observation it was most crucial to remain unbiased and neutral to maintain the authenticity of report. The outcome of this research is to enhance the operational efficiency and effectiveness by providing affordable, quicker, solutions after analysing the existence processes in rostering, recycling of waste product, waste food management. The final findings reveal that the efficient and effective operation needdhotes, resources to be used judiciously and workforce should be trained and motivated to perform tasks. Recycling of waste material is very important.