Presenting by:-

Sahil KhannaSahil khattar

Satyajit DalbeheraShivank Chaudhary

Shrant OmerSomya AgrawalRitika Keshwani

Location:-

Selection of Outlet:-

Nearby college campus. Location is less crowded. New to the Indian market.

Objective:-

To have a glance of organization through its outlet.

To analyze the operational structure, process of preparing food and process of maintaining food quality.

To know the quality of service provided to the customers, supply chain management and inventory management.

To know the marketing strategy.

A visit to Dunkin’ Donuts

We are in a group of six people visited the outlet.

Two of us approached the counter, introduced ourselves and asked for the sales manager.

We explained the purpose of our visit to the store manager and convinced her to help us by answering to the questions we have prepared before visiting to the outlet.

We observed the concerned activities going on, placed our orders, had our food, clicked some pics and got out.

Process & Learning:-

It is a franchisee owned by Jubilant Food works, which also owns Domino’s in India.

Quality assurance:- Quality of food is good as per the price.

Food Items:- DONUTS, BURGERS, BEVERAGES, SOFT DRINKS. Burgers are available in veg. and non-veg. format.

No. of customers accessing this food joint is around 300 per day, more on weekends.

Process & Learning:-

There are 3 shop managers & 10 helping staffs in order to carry out the whole days’ work. As shop timing is 9am -12pm they implement staff rotation process in order to complete the task more efficiently as the Burdon on each staff is getting lesser because of this rotation.

There are 2 counters in order to place the order and 1 for delivery.

Placed orders are displayed on the mirror screen available in kitchen and normally it takes 2-5mins for service and delivery.

Process & Learning:-

They get the supplies of raw material like breads & tikkies a twice a day from noida where the have their head office and main kitchen.

These items are kept in freezer they have at 1-4 degree centigrade & monitored by various tools they have at their shop in every 4 hrs. & prepare the burgers & beverage in kitchen available at their store.

Layout:-

Conclusion:-

Employee’s Behaviour Localizing the menu Pricing Strategy Proper choice of location Advertising strategy Operational structure Efficient supply chain & Inventory

management

Group photograph:-

Thank you