1. COMPARISON BETWEEN THE TWO OPERATIONS MODELS. Make a comparison between the operations models of a macro bakery-cafeteria in Barcelona with that of a traditional small-format bakery or cafeteria, including the following aspects: Which is the Value Proposition from both companies? What type of operations processes (products) do both companies most likely use? What is the level of standardization or customization of their processes and products? Which of the 5 operations performance objectives do both companies seem to focus on the most (draw the polar diagram)? Remember to include the references of the data and relevant information to justify your arguments and analysis.
2. PRIMARY RESEARCH. Conduct Primary Research by visiting at least one of the stores of the chosen macro bakery-cafeteria (Vivari, 365, Granier, or El Fornet) and the small cafeteria or traditional bakery. This Primary Research may include customer surveys, interviews with managers, interviews with experts in the sector, etc. Check its bakery product portfolio. Observe (1-2 hours) how many of those products are delivered to end customer. Deduce the daily output. The evidence of the Primary Research must include the data collected, the main findings from the research, and photos of the visit (one picture from the front door and at least three from the inside).
3. LOCATION AND LAYOUT. Analize the Location and Layout Types of both companies. Draw the layouts using appropriate tools (hand drawn layouts are not accepted).What 5 factors do you think have been considered when choosing the location of both companies? What advantages and disadvantages do you think the chosen location provides for both companies? What do you consider to be the type of layout chosen by each company? What differences exist between them? Why do you think this type has been chosen?

OPTIONAL TASKS.

Choose and develop one of the following tasks and remember to include the references of the data and relevant information to justify your arguments and analysis:

1. MATERIAL HANDLING EQUIPMENT AND SYSTEMS. Analize the Material Handling Strategy of both companies. Which should be the objectives of the Material Handling Strategy? Based on those strategic objectives, the secondary research carried out, and the information collected during your on-site investigation (primary research), what would you consider are the 5 most important material handling principles for both companies?
2. CAPACITY PLANNING. Based on the information that appears in the “Relevant Information” section and the data collected during your on-site investigation, calculate the design capacity, the effective capacity, and the actual capacity for the macro bakery-cafeteria. These calculations must be based on information for the month of December 2024. What specific recommendations regarding capacity management and demand estimation would you offer this company?
3. QUALITY CONTROL. Which are the 4 types of Quality Costs that may be found in those companies? If you where the Operations Manager of any of these companies, in which of them would you invest the most? Analyze the quality control measures that each of the companies you are studying has adopted. Discuss the advantages and disadvantages in each case. Are there regulations regarding food quality, space conditions, etc. that apply to these companies? Discuss your answer.
4. WASTE AND MAINTENANCE MANAGEMENT. Analyze the types of waste that exist in both companies. Are they the same in type, volume, etc.? Considering the 8 types of waste studied in class, use the 5S method to propose a detailed and specific set of recommendations so that these companies can improve their waste management. About the maintenance systems,…what tools, techniques and new technologies could be incorporated to improve the maintenance management of the machinery and facilities of both companies?

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