Hello, I am looking for someone to write an essay on An investigation into operations management issues within the hospitality industry. It needs to be at least 2500 words.

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With improved productivity and operations, the cost decreases and quality is improved. Since the above mentioned activities are integrated with each other closely in a operations chain, it I important for any company to control and manage these activities to boost its performance and profits. This article will concentrate upon the productivity improvement concerns for a restaurant&nbsp.– Good Foods Restaurant. Aim The various productivity concerns that the company faces in its daily operations and how these operations can be optimized to increase the production efficiency will the topic of study of this paper. Methodology &nbsp. The preferred methodology in this case was to study a number of case studies in the hospitality sector that implement any kind of production improvement techniques and then study their previous conditions and the results after the recommendations were executed. Also other forms of literature available from books, online were studied. Company Introduction The company is involved in the restaurant business to its customers across 17 outlets. Good Foods has been known in the market for its consistent quality of the food being served and a strong focus upon the business. With several dishes being served to its customers, and also catered in some cases, on a regular basis, the company has received the constant positive reviews from its clients. The hotel company was formed in the year 1975 and has built a strong tradition of hard work and faith. The hotel specializes mainly in the sauces, soups and flavor bases that are also marketed under a number of brand names by the hotel company. With more than 3 production units in the region, Good Foods Ltd. is trying hard to make higher margin profits for itself. In the food sector and hospitality service industry, it&nbsp.is important that in order to remain competitive, Good Foods maintain efficient operations in production and marketing. At present the company own three plants which are not being operated in a desired optimized manner. Therefore, to achieve targets, the company decided to implement some operations management techniques to improve productivity and its hospitality services. &nbsp. Current Production Phases&nbsp.&nbsp. &nbsp. The operational methods that are being used by Good Foods to manufacture products that are marketed by the company are quite complex in nature and comprise of a number of multifaceted operations that are spread across the 3 production units. The initial phases that are a part of this operational chain at Good Food are the detailed&nbsp.scheduling which is done by the management to decrease the down time for each of the three production units. The production scheduling is done manually by the company managers. The production scheduling phase is followed by the resource planning and procurement phase in which the managers decide the quality, quantity of resources that are to be allocated to each line and at what time. The quantity, quality and time of resource procurement are very important at this point in order to maintain a steady flow of production and product quality. At many instances, the managers noticed that since the resources need to be often shared at many points and levels in the production chain, there existed some sharing concerns. There were variability and waste concerns that were pointed out by the managers. The last step of the production line consisted of cleaning and preparing the line for a new batch of production.

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