MARKET VALUE CREATIONa presentation

MF. AGUSLEMI122.04.0523

Business Process is a collection of activities that takes one or more kinds of input and creates output that is of value to the customer ( Hammer & Champy)

BUSINESS PROCESSdefinition

Reengineering

Continous Quality Improvement

Blue Ocean Strategy

BUSINESS PROCESSphilosophy

Reengineering

Continous Quality Improvement

Blue Ocean Strategy

BUSINESS PROCESS

How does business process create Value for the Company ?

Issue

Reengineering

Continous Quality Improvement

Blue Ocean Strategy

BUSINESS PROCESS

How does business process create Value for the Company ?

Issue

CASE STUDIES

shouldicehospital

benihanarestaurant

the production line approach to service

SHOULDICE HOSPITALGeneral Info

Located in Ontario, CanadaA world famous center for the repair of herniaThe success rate is 99%During the last 55 year, 290.000 hernia operation has been performEveryday 35 hernia are repaired at the Shouldice Hospital

SHOULDICE HOSPITALLean Enterprise

Standardization of work methodHighly focused, limited deliveryMinimal direct labourHigh utilization of surgeon timeHigh utilization of surgical supportLow capital investment in room/equipment High utilization of room space

SHOULDICE HOSPITALWhy Patient like Shouldice

Quality OutcomeQuality of InteractionFast RecoveryLow PriceFacilities/DecorAmbiance

SHOULDICE HOSPITALWhy Patient like Shouldice

Quality OutcomeQuality of InteractionFast RecoveryLow PriceFacilities/DecorAmbiance

SHOULDICE HOSPITAL

Typical Hospital

Shouldice Hospital

Low VolumeCustomization

High VolumeStandardization

Flexible

Rigid Flow

Product/Process Matrix

Began in 1964 near Broadway, Newyork

The pioneer of eatertainment concept

Key Concept : the use of american favorite like steak, chicken, seafood and vegetables and the hibachi method of presentation

Chef as a showman

Production line approach to service

Use of Bar as buffer

Customer are batched from the bar in group of 8 to the dining area

Inventory reduction through limited menu

Seating, cooking, labor cost eficiency

Production line approach to service

Use of Bar as buffer

Customer are batched from the bar in group of 8 to the dining area

Inventory reduction through limited menu

Seating, cooking, labor cost eficiency

Production line approach to service

Use of Bar as buffer

Customer are batched from the bar in group of 8 to the dining area

Inventory reduction through limited menu

Seating, cooking, labor cost eficiency

Typical Restaurant Benihana

Food Sales 70-80% 70%

Beverages Sales 20-30% 30%

Food Cost 38-48% 30%

Beverages Cost 25-30% 20%

Gross Profit 55-65% 73%

Labor 35-40% 10%

advertising 0.75-2% 8-10%

Rent 4.5-9% 5-7%

Other 10-20% 10-15%

Pre tax profit 3-14% 35%

After tax profit 0.25-4.5% > 17.5%

sumber : internet

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