Mathath, Anas
(2014)
Productivity Without Sacrificing Taste: A Case Study Of Robot Interface In Singapore Fast Food
Restaurant.
Masters thesis, Perpustakaan Hamzah Sendut.
Abstract
The purpose of this research is to understand the application of robotic
automation in a Chinese fast food restaurant in Singapore. Labor shortage is the key
issue faced by Singapore food service sector. The objective of this study is to identify
the potential benefits of robotic automation in restaurant and how it boosts the
productivity by reducing reliance on manpower. In this study, Ruyi, a Chinese fast
food restaurant has been chosen to examine the potential benefits of robotic wok for
food preparation and the issues associated with the automation. The utilization of
robotic wok was able to reduce the labor costs and hence raise the productivity.
However, automated food preparation was unable to meet the preference of the
customers. This research uses the case study method to examine the issue associated
with robotic interface in the food preparation. Failure to deliver consistent quality
and tasty foods was identified as the root cause of the issue as a result of inconsistent
Benchmarking, Service blueprint and Tows analysis were used to answer research
issues. This study proposes the appropriate use of robotic machine to design the work
process without creating any odds for customer complaints. Using the benchmarking
analysis, existing issues with the automation issues can be improved by following the
productivity and reduce manpower after installing the semi automation.
x
questions posted in the study. Recommendations were put forward for the identified
operation of benchmark restaurants. Tung Lok group was able to achieve
work design and the absence of quality check. Analysis tools such as Ishikawa,
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