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Ops 571 Week 3

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Learning Team Reflection, Week 3:
Team D
OPS/571
January 27, 2013
Professor Marticek

Learning Team Reflection, Week 3: Team D
Production planning is a critical component in a restaurant industry to ensure the business has the items on the menu ready and available for the customers. The customer will place a food order with a resource working for the company, the chef will prepare the meal, and the server will serve the customers the food. In fast food restaurants, the organization prepares and serves from a little different. The customer still picks an item from the menu, but the customer service representative will take the order and give the food to the customer (Jacobs & Chase, 2010, Chapter 16).
These types of companies us a chase strategy, which continuously matches capacity with changing levels of demand. The chase strategy has its advantages, but it also has many challenges, which can cause an organization and its workers grief. Some of the companies that Team D identified as using the chase strategy are Applebee’s, McDonalds and Ford. The following paper will discuss the chase strategy, why these organizations would use it, and the challenges the companies could experience using the strategy.
The Chase Strategy The chase strategy requires a business owner to have enough trained employees to take orders, prepare the products for consumption, and deliver the food. In addition, the resources need to know how to run a computer system to charge the customer for the food and service. It is critical for companies to obtain these resources to meet the demands for the products. Companies can use incentives to help motivate their staff to sell additional products by mentioning the options for desserts, custom orders, and adding on additional products to their orders (Jacobs & Chase, 2010, Chapter 16).
The chase strategy requires an

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