Assignment for Operation Management
Introduction
The Yak and Yeti (Y&Y) is located at 107 Church Road, SE19 2PR (Crystal Palace). It offers Indian and Chinese dishes in South East London with the opportunity to taste and enjoy authentic Nepalese, Indian and Tibetan foods. It is the service oriented industry as it serves its customers through fast home delivery, collection on the spot and serving food on the table. It provides lunch to the customer in the day between 12p.m. to 2.30. p.m.and dinner in the evening between 6 o’clock to the midnight in all days of the week
Its main objectives are as follow:
- a) To provide qualitative and tasty Indian and Nepalese dishes.
b) To provide good service to the customers.
c) Fast food delivery within the periphery of 3 miles.
d) Quick service to the customers.
e) Reasonable price of the food and beverages.
f) Provide services for the party and other ceremonial functions
d) Establish itself as leading restaurant in its catchments area.
Operational activities to achieve these objectives.
Operations management lays emphasis on carefully managing the processes to produce
And distribute products and services. Operation Management includes creation,
development and distribution of goods and services. The related activities include
managing purchases, inventory control, quality control, storage, logistics and evaluations. A great deal of focus is on efficiency and effectiveness of processes. Therefore, operations management often includes substantial measurement and analysis of internal processes. Ultimately, the nature of how operations management is carried out in an organization depends very much on the nature of products or services in the organization, for example, retail, manufacturing, wholesale, etc.
Sections of This Topic Include:
Purchasing
Control and Coordinating Function of Management
Product and Service Management
Quality Management
Inventory Management
Logistics and Transportation Management
Facilities Management
Configuration Management
Distribution Channels
General Resources
Procurement (Purchasing) Practices
This topic reviews guidelines for buying various materials from suppliers and vendors — materials, including computers, services from lawyers, insurance, etc.
Procurement (Purchasing) Practices
Management Control and Coordinating Function
Management control and coordination includes a broad range of activities to ensure that organizational goals are consistently being met in an effective and efficient fashion.
Control Function of Management (includes major activities to ensure goals are being met)
Product and Service Management
As noted above, the major activities involved in product and service management are similar to those in operations management. However, operations management is focused on the operations of the entire organization, rather than managing a product or service.
Product/Service Mgmt (product creation, development, production and distribution and sales)
Quality Management
Quality management is crucial to effective operations management, particularly continuous improvement. More recent advancements in quality, such as benchmarking and Total Quality Management, have resulted in advancements to operations management as well.
Quality Management (especially continuous improvement, benchmarking and re-engineering)
Inventory Management
Costs can be substantial to store and move inventory. Innovative methods, such as Just-in-Time inventory control, can save costs and move products and services to customers more quickly.
Basics
LAMB OR VEG SAMOSA �2.45
Triangular shaped savoury pastry filled with spicy minced lamb or potato and peas.
CHICKEN LOLYPOP �2.95
House special deep fried chicken wings marinated in traditional Nepalese spices.
POKHARELI DUCK �3.95
Pieces of duck breast marinated with garlic, ginger, yoghurt and Nepalese spices and barbecued in clay oven.
PAPRI CHAT (V) �2.95
A popular north Indian fast food that has crispy papris served with potatoes, chillies,
yoghurt and hot and sweet chutney.
ONION BHAJI (V) �2.00
Onion slices, marinated with gram flour and spice, deep fried and served with salad.
ACHARI PAANEER TIKKA (V)(H) �3.90
Indian cottage cheese marinated with fresh ginger, garlic and aromatic Indian spices.
LAMB CHOPS TANDOORI �3.90
Clove-smoked lamb chops marinated with yoghurt marjoram and char-grilled in tandoor.
MOMO (VEG OR LAMB) �3.95
Minced chicken or lamb dumplings specially spiced and wrapped in dough, served
with home made tomato chutney. The Nepalese dish Memo enjoyed all over South Asia.
SALMON AJWAIN �3.90
Salmon steeped in a tangy marinade of yoghurt with tradition Nepalese herbal spices –
carom and dill seeds.
PIRI- PIRO JHINGA �4.95
A delicious spicy tiger prawn dish bursting with garlic and chilly flavour served with fried bread.
KHASI KO KHUTTA �9.99
A succulently tender lamb shank cooked with flavorsome spices and accompanied by fragrant basmati.
DALL BHAT/MASU BHAT– Traditional Nepalese Meal �11.99
Seasonal fresh vegetables cooked with home ground fresh spices, tomatoes, green peppers
and served with coriander leaves in traditional Nepalese style and served in thick sauce,
with yellow lentils, plain boiled rice. (Traditional Nepalese Meal)
SAMUNDRI RAJA JHINGA �13.99
Jumbo king prawns cooked with chopped onion sauce and mixture of Nepalese spices and served
with pilau rice.(mild, medium or hot )
SEA FOOD PLATTER �14.99
Tandoori king prawns, stir fried scallops, mussels and the grilled fillet of Sea bass served with green salad.
ROYAL MIXED PLATTER �9.45
Tandoori chicken, chicken tikka, lamb tikka, king prawn and seekh
PIRO PIRO DUCK(H) �10.99
Diced pieces of duck breast off the bone marinated in yogurt and homemade aromatic
spices and char-grilled in tandoor and poached in an aromatic spicy coconut sauce.
Stir fried with fine beans and served with saffron rice.
KHASI KO KHUTTA �9.99
A succulently tender lamb shank cooked with flavorsome spices and accompanied by fragrant basmati.
DALL BHAT/MASU BHAT- Traditional Nepalese Meal �11.99
Seasonal fresh vegetables cooked with home ground fresh spices, tomatoes,
green peppers and served with coriander leaves in traditional Nepalese style and served in thick sauce,
with yellow lentils, plain boiled rice. (Traditional Nepalese Meal)
SAMUNDRI RAJA JHINGA �13.99
Jumbo king prawns cooked with chopped onion sauce and mixture of Nepalese spices and served
with pilau rice.(mild, medium or hot )
SEA FOOD PLATTER �14.99
Tandoori king prawns, stir fried scallops, mussels and the grilled fillet of Sea bass served with green salad.
ROYAL MIXED PLATTER �9.45
Tandoori chicken, chicken tikka, lamb tikka, king prawn and seekh
PIRO PIRO DUCK(H) �10.99
Diced pieces of duck breast off the bone marinated in yogurt and homemade aromatic spices and char-grilled in tandoor and poached in an aromatic spicy coconut sauce. Stir fried with fine beans and served with saffron rice.
KHASI KO KHUTTA �9.99
A succulently tender lamb shank cooked with flavorsome spices and accompanied by fragrant basmati.
DALL BHAT/MASU BHAT- Traditional Nepalese Meal
�11.99
Seasonal fresh vegetables cooked with home ground fresh spices, tomatoes, green peppers and
served with coriander leaves in traditional Nepalese style and served in thick sauce, with yellow lentils,
plain boiled rice. (Traditional Nepalese Meal)
SAMUNDRI RAJA JHINGA �13.99
Jumbo king prawns cooked with chopped onion sauce and mixture of Nepalese spices and served
with pilau rice.(mild, medium or hot )
SEA FOOD PLATTER �14.99
Tandoori king prawns, stir fried scallops, mussels and the grilled fillet of Sea bass served with green salad.
ROYAL MIXED PLATTER �9.45
Tandoori chicken, chicken tikka, lamb tikka, king prawn and seekh
GURKHALI CHICKEN �6.95
Traditional Nepalese dish cooked with fresh coriander, mint, green chilly and tomatoes.
KUKHURA PALAK �5.95
Delicately Spiced Chicken Cubes Cooked with Spinach.
BUTTER CHICKEN MASALA �6.95
Butter chicken apparently started in the Moti Mahal restaurant in Delhi in the 1950s.Barbecue
chicken cooked with butter, fresh herbs and spices in a medium curry sauce.
HARIYALI CHICKEN(H) �6.95
Chicken cooked with fresh coriander sauce, fresh mint, garlic, ginger and green chilly.
This dish tastes as refreshing as it sounds.
CHICKEN CHETTINAD(H) �5.95
Whole Chicken breast cooked in the typical Tamil Nadu (a state in India) style with is a
Green chillies, curry leaves and mustard seeds, a spicy treat.
CHICKEN JAISALMAR �6.95
Chicken cooked with onions, capsicums in a creamy sauce, with plenty of spices.
CHICKEN JALFRAZY(H) �5.95
Barbecued pieces of chicken breast cooked with green peppers and a hot and spicy dry sauce.
CHICKEN TIKKA MASALA �5.95
Diced pieces of chicken fillet marinated in yoghurt and spices, barbecued over a tandoori
oven then served in a tomato creamy sauce.
HIMALI CHICKEN KORMA OR PASANDA �5.95
A korma originating from the area around the Nilgiris mountain range where herbs and spices
grow in abundance. It’s a very mild chicken dish cooked in a thick creamy sauce, coconut and
raisins or almonds, coconut milk, saffron and white wine.
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