Project for the increase of non-franchise chicken shop of cus-

tomer satisfaction and sales

20102360 Kang seungwoo20112364 Jeon sojeong20112366 Maeng jiseon

CON-TENTS

Abstract

1

Result Analy-

sis

2

Input Modeling

4

Arena

5

System Descrip-

tion

3

Gantt Chart

6

ABSTRACT

WHAT?

Abstract

How do you solve the prob-lem?

We will collect some data such as Chicken making system, delivery systems, such asnumber of employees.

After the problem analysis, using the Simu-lation program try to improve the shop prob-lems. In high-speed system, Once in optimizing the chicken making time , delivery system and such as the number of placement of opti-mizedemployee, will satisfy customer satisfaction.

RESULT ANALYSIS

RESULT ANALYSIS

FranchiseThe subject of investigation : 100 young people in their twenties

96%

4%

1. Do you like chicken?

YES NO

41%

29%

18%

12%

3. Do you favorite chicken brand?

KYOCHON BBQ 오꾸닭 ETC

2. How often do you eat?

( Three times ) a month

4. Why are you like a fran-chise?

1) Franchise chicken is delicious 2) I like advertisement model 3) Quality guaranteed 4) Listen to rumor 5) Present free gift 6) The menu is rather extensive here. 80%

20%

5. Are you willing to visit non-franchise shop if it improves this

option?

YES NO

RESULT ANALYSIS

Franchise

RESULT ANALYSIS

Non-Franchise

1. Why are you visit “ 열매와 믿음치킨”

the non-franchise shop with-out

visiting other franchise shop?

1) President is friendly.2) The Chicken is delicious.3) The food is low-price.4) Used the clean oil.

2. Is there any problem if you visit “ 열매와 믿음치킨” the non-fran-chise shop?

1) Self-service.2) The limit menu.3) Awareness.4) Don’t in a delivery.

System Description

System Description

Employee flows

I. Take orderII. Fry the chickenIII. Add seasoning to the

chickenIV. wrappingV. Customer delivery

ENTRANCE

MAKE FRIED

SEA

SO

N-

ING

PAC

KIN

G

CA

LLR

EFR

IGER

A-

TO

R

SALAD BAR

PACKING CUSTOMER

STORE CUSTOMER

열매와 믿음치킨 SYS-TEM

Input Modeling

Input Modeling Weekend Condition

Order time

Chicken

Order time

Chicken

Order time

Chicken

Order time

Chicken

Order time

Chicken

Order time

Chicken

16:08 1 18:44 2 20:14 2 21:15 3 21:51 1 0:26 1

16:19 1 18:47 1 20:18 1 21:16 1 21:55 1 0:33 1

16:33 1 18:54 1 20:20 1 21:18 1 22:00 1 0:37 2

16:54 2 18:58 1 20:31 1 21:21 1 22:16 1 1:11 1

17:04 1 19:01 1 20:35 1 21:25 1 22:27 1 1:28 1

17:15 2 19:09 2 20:37 2 21:26 1 22:39 1 2:32 1

17:21 1 19:24 1 20:38 2 21:31 2 22:47 1

17:44 1 19:32 1 20:42 1 21:33 1 22:50 1 총 고객수 9417:52 1 19:39 1 20:45 1 21:35 1 23:00 1

17:58 1 19:43 2 20:51 1 21:39 1 23:09 3

18:20 2 19:50 1 20:54 1 21:40 2 23:43 1

18:24 1 19:55 2 20:58 1 21:42 1 23:50 1

18:30 1 20:02 1 21:00 1 21:45 1 23:54 2

18:36 1 20:09 1 21:06 1 21:48 1 23:59 1

Input Modeling

16hour17hour18hour19hour20hour21hour22hour23hour24hour 1hour 2hour

Chicken

Fried 1 2 1 3 4 5 1 1 1 0 1

Seasoning 0 0 1 2 1 2 0 1 0 0 0

Soy souce 0 1 3 1 1 4 1 0 1 0 0

Spicy garlic seasoning 1 0 1 0 2 2 0 1 0 1 0

Boneless chicken

Fried 2 1 1 1 2 1 0 1 0 0 0

Seasoning 0 1 1 3 2 3 1 2 0 0 0

Soy souce 1 2 2 0 3 4 0 2 1 1 0

Spicy garlic seasoning 0 0 0 1 2 1 3 1 1 0 0

Total 5 7 10 11 17 22 6 9 4 2 1

Menu Condition Per Time

Input Modeling

SECTION TIME

FRIED TIME 12MINUTE

SEASONING TIME

SEASONING 3MINUTE

SOY SOURCE 5MINUTE

SPICY GARLIC SEASON-ING 5MINUTE

PACKING TIMESTORE CUSTOMER 1MINUTE

PACKING CUSTOMER 3MINUTE

Chicken Making Process Time

Input Modeling

ARENA

GANTT CHART

GANTT CHART

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Topic selection and Writing the proposal

Proposal PPT presentation preparation

Field survey and data col-lection

Data arrangement and discovering the problem

The middle meeting

Writing the midway report

Solution of the problem

The final meeting

Writing the final report

THANK YOU