(Mt) – Saudi Electronic University Fantastic Pastry Shop Case Study

SOLUTION AT Academic Writers Bay

View attached explanation and answer. Let me know if you have any questions.Outline1. Title: Fantastic Pastry shopAPA formatting 6th edition2. Body:Question One•Main Inputs in Fantastic Pastry Shop•Process Activities in Fantastic Pastry Shop•Output of the Fantastic Pastry Shop Process, throughput time and cycle time•Bottleneck activities in Fantastic Pastry ShopQuestion Two•Analyzed As-Is process from both time and quality perspectives in FantasticPastry Shop•As-Is processQuestion Three•Ideas for improving the current process in Fantastic Pastry Shop•To-Be process3. ReferencesRahman, F. B. A., Hanafiah, M. H., Zahari, M. S. M., & Jipiu, L. B. (2022). Socialcommerce adoption: a study on consumer’s online purchase behaviour ofperishable pastry products. British Food Journal.Suherman, A. (2021). INTERNSHIP FINAL REPORT BAKERY AND PASTRYDEPARTMENT AT MIER DESSERT AND PATISSERIE MALANG.Szabłowska, E., & Tańska, M. (2021). Acorn flour properties depending on theproduction method and laboratory baking test results: A review. ComprehensiveReviews in Food Science and Food Safety, 20(1), 980-1008.Running head: FANTASTIC PASTRY SHOPFantastic Pastry Shop Case StudyStudent’s NameInstitutional Affiliation1FANTASTIC PASTRY SHOP2Question OneMain Inputs in Fantastic Pastry ShopFantastic pastry store’s well-trained staff makes a range of diverse contributions to thecompany’s operations. The company’s human resources are comprised of the two businessfounders as well as the employees who are involved in the creation of the pastries and otherbaked goods. When it comes to acquiring the materials essential for the company on a dailybasis, one owner is in charge of doing so first thing in the morning and last thing at night, whilethe other owner is in charge of managing operations and organizing the workforce. Additionally,the company’s seasoned employees are divided into groups depending on their respective rolesand responsibilities inside the organization. Specifically, three employees are in charge ofpreparing the dough and the sauce in their capacity as chefs; the other two employees are also incharge of assembling the ingredients onto the already prepared dough; and the final squad, whichis comprised of three chefs, is in charge of baking the pastry and maintaining the temperature ofthe oven.Another set of inputs consists of the apparatus necessary to process the pastries, as wellas ingredients used in the pastry-making process. The oven, which is used in the final process ofheating up the pie, the Measuring Cups (both liquid and dry), and the Spoons, which are useful inmeasuring the ingredients accurately; the Pastry Brush, which is a handy tool used to grease apan before pouring in cake batter, to coat the dough with melted butter or egg wash, or to “paint”milk on top of a pie crust; and the Kitchen Scissors are just a few of the items that It is enjoyablefor me to do things like snipping fres…

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