Operation Management

9 September 2016

Hard Rock uses these ten critical decisions of operational management; “Service and product design, Quality management, Process and capacity design, Location, Layout design/Job design, Supply-chain management, Inventory management, Scheduling and Maintenance”. These practices give the Hard Rock Cafe an edge in meeting new and growing needs of the restaurant, and entertainment industry. The service and product design Hard Rock sells is not just food, it’s a statement and a storied culture that has changed with time as we do as people.

The “living on the edge” crowd of the 1980s can still live a little on the edge today in a Hard Rock restaurant, casino or even in a rock concert. The company is selling the feeling of still being a rebel. Hard Rock Cafe has grown into a successful industry that was once limited to a twenty something budget to grow with the wallets of the generation that gave birth to it.

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The quality management has been a key factor providing an environment that people want to continue to come back to. High quality products such as gourmet food, quality merchandise, and excellent service have kept the Hard Rock from dying.

The individual sight managers alongside with the overall operation managers are responsible for maintaining the high quality products and environment that people expect to find there. Hard Rocks process and capacity design along with location selection are chosen based on high population areas with specific geographic requirements to ensure a large volume of customers. The location chosen requires a high capacity facility that is capable of serving its large number of customers. This is accomplished not just by size but by layout design and the efficient flow of product and delivery of that product. That product flow along with a good human resources and job design are a crucial part of managing a Hard Rock. The management of the supply-chain and inventory/material is another essential part of Hard Rocks success. Managers have to purchase the correct equipment and supplies needed to efficiently produce the high quality products and take into account how much inventory is required and when to restock. This takes good data analysis and continually requires review to ensure proper inventory of supplies at all times.

Lastly, managers need to take into account intermediate and short-term scheduling along with when to perform maintenance on equipment and facilities. Planning on high business times of the year managers can schedule preventative maintenance during the slower parts of the year. In the same way they can schedule part time employees to accommodate the influx of customers during busier parts of the year. Works Cited Professor Barry Render, J. H. (2013). Case Analysis on the Hard Rock Cafe. Trident University.

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