Murphy\'s Bagel Shops (Mbs). First,

¶ … Murphy's Bagel Shops (MBS). First, we will break down the manufacturing process into its component steps. Then we will define which of the steps added value in the process, in particular, steps that encourage more customer purchases and promote efficiency and reduce product waste. All of these add value by increasing stock holder share through these increased profits.

The Process Work Flow

MBS stores are proved with support from a Central Bakery. Raw materials are then delivered to the MBS central bakery where they are physically inspected. They are then stored in the raw materials warehouse which is located on the central bakery second floor. Ingredients are then measured into batch quantities on the second floor before they are placed into the blender and mixed for one hour. Dough is then extruded and placed in the shipping racks where they are placed fifty yard away in the shipping area on the second floor. The shipping department then rearranges the number in each batch to make sure that it matches each shop's order. There is then segregation of the orders by the delivery department to make sure that the incoming trucks are accurately and quickly loaded within twenty minutes.

Then, the bagels are transported as the dough simultaneously rises. The MBS crew at each store then unloads each shipping racks where any necessary toppings are placed upon the bagels. These bagel are then placed into the ovens or in on site storage. Forty minutes later after the baking is done, the rays of bagels are then taken out of the ovens and placed in the bagel cooling areas. Once the bagels are cooled, they are then put into the retail areas for display on site at each of the MBS storefronts.

Where Value is Added in the Process Flow Procedures

There are several points in the process flow where MBS has designed steps that add value to the product. These steps are geared toward increasing customer sales, thereby increasing company shareholder value for their investments. In the MBS storefronts, bagel-scented air is pumped into the customer seating areas. Obviously, this would hopefully make them hungry for more bagels. Toward the end of the day, the unused bagels are repackaged for sale after 2pm at each of the MBS storefronts.

Other types of process flow step innovations add value by combining steps. This usually happens during the loading and unloading process for the product to provide these efficiencies. Continual product quality inspections happen in this vein during transport and loading/unloading. Also, key steps such as the dough rising is combined with the transportation process to the individual MBS storefronts. Also, on site at each store the toppings are added during the unloading step.

Conclusion