Case : The Sahil Tea Garden

Case: The Sahil Tea Garden (Sahil ay Bahesi)Made and Layout By :Arya Vidya Utama (2401140004)Fredric Marpaung (2401140008)Irin Triastuti (2401140012)Muhammad Nicky Has (2401140016)Case FactNormal population is 5000 but can be double seasonallyIt is Caf / Bar placeCapacity approximately 120 people around small tablesOpen fully day from June-September, rest of the months closeCooking is done by one person 4 hours 45 minutesCustomers tend to take long time in the Caf and BarGoozzlem as the well known of the Caf, it is most served in the lunchtimeAverage table occupancy in July-August1. Morning : 30%,2. Lunch : 45%,3. Afetrnoon and Evening : 35%Difficult drive form the nearest airportUnsophisticated / undevelopedMorning breakfast 8-11am, lunchtime 11am-4pm, and snacks and drink fro the res hoursIt is well known for freshly made gozzleme

2Current layout Sahil Tea Garden

Implementing staffing and balancing work cells

Kanban SystemA Kan-ban is a card containing all the information required to be done on a product at each stage along its path to completion and which parts are needed at subsequent processes.These cards are used to control work-in-progress (W.I.P.), production, and inventory flow. A Kan-ban System allows a company to use Just-In-Time (J.I.T) Production and Ordering Systems that allow them to minimize their inventories while still satisfying customer demands.The idea of Kanban is to smooth and balance material flows by means of controlled inventories.Staffing and Balancing work cells

Identification ProblemThe insufficient location of some cooking stuff;Gozleme cooking areaFreezer/RefrigeratorKitchenStorageCold cabinets

Those four stuff should be near by so that give easy access for the employees to take the ingredients and tools they need.Alternative SolutionRe-arrange the position of Refrigerator, Freezer, Display areas, Storage, KitchenGive sign line for customers pathGive sign for the ordering the Gozleme TurkishAdding the amount of the employeesRecommendationWe recommend The Sahil Tea Garden to re-arrange their cooking area layout, because we think the current layout is not near from the minimal national regulation where the food cant be cooked where it can easily touched by customers and pre-prepared food awaiting serving must be behind the glass. We believe our layout plan in slide six could facilitate the minimal national regulation.