1.

Introduction

1.1 Background of the company

I have chosen Burger King to be the company which I will be analyizing its
production and operation process, Burger king also called BK as a short term is
a global chain of fast food restaurants which have started mainly in the United
States of America in the year of 1954, the company have grown a lot within the
second half of the 20th century. By the end of the year of 2013 Burger King had
more than 13000 restaurants in 79 countries, 66% of Burger kings resturants are
located in the United States. Burger King products mainly consisted of Basic
hamburgers, french fries, soft drinks, milkshakes, and lastly desserts but later on
after the ownership of the company shifted to another owners the menu
expanded by adding Whopper sandwich and quarter pound, currently the
company focuses on its whopper sandwich as it became synonymous with the
company.

1.2 The problem statement

This study is conducted to invistigate the production and operation process of
Burger King, the study will be focusing on the process of making the hamburger
sandwiches within Burger King chain of restaurants to analyse the operations
flow and suggest a solutions to improve the operations in order to give the best
service for the customers within the shortest possible time

2. Flowchart
The following flowchart is showing the inputs and the process of transforming
the inputs to be outputs as ready to eat Burger sandwiches with drinks and fries

2.1 process inputs

The inputs used here are as follow
1- Lands and building without a place Burger King can not sell its products
and perform its operations
2- Equipments are important to perform the operations of cooking and heat
the burgers such as broilers, ovens for baking, microwaves for cooking
the deserts, heated cabinets, and many other machines
3- Management and labor are important to perform the operations and
manage the restaurant operations.

4- Training is a basic part of Burger King operations, all burger King

employees are involved in comprehensive in house training
programinvolving health and safety, the preparation of food, and how to
take orders.
5- ngredients are the raw material food which is used to prepare the
sandwiches and the fries such as onion,tomatos, and pickels
6- Supplies are things not apart of the final served product for example
napkins, containers, straws, and cutlery
7- Customer orders and based on it the order is prepared

2.2 Process outputs

The main goal from the output of Burger King is to transform the different types
of burgers such as whopper with vegetables sulike tomatos, onions, and pickels
with bread to a ready to eat sandwich and to be served with french fries and soft
drinks such as pepsi or coca-cola

2.3 Activity flow

Here I will be mentioning the activities within the Burger King
production plant and there are activities which are done to the burger
and the vegetables and the potatos to be a final product as a sandwich.
As shown in the flowchart cooking burger, cutting vegetables, frying
potatos, perparing the order, packaging the order, and order
fullfilment.

2.4 Transformation process

In this part I will be analyzing the process of Burger King production plant and
the role of each activity and how the the Burger is transformed between different
activities. The following are the steps followed to produce the final burger
sandwich with the fries
1- The first step to which is followed is to prepare the hamburgers and
transform it from not ready to be eaten hamburger to be a ready to be
eaten hamburger and that is done by using the oven to cook the hamburger
by using the suitable heat degree.
The mosab famous burger sandwich which is known as a trade mark for
Burger Kings is whopper
2- Second step is to make the freezed pre-cutted potatoes to French Fries by
frying it with oil under a specified heat degree to be served and put in
small carton containers
3- Third step which is cutting vegetables to be served with the burger in the
same sandwich, the vegetables used in Burger King products are
tomatoes,Pickles, and onions
4- The following step is to prepare the order of the customer which is the
burger sandwich based on his desire such as adding cheese or omitting
one of the vegetables which are served with the sandwich like not adding
onions. Other than that filling in the french fries in the small carton
containers to be served with the sandwich as this is the standard product a
sandwich and french fries provided with soft drimk such as coca-cola
5- Packaging the order after preparing the sandwich and putting all the
ingredients in it the sandwich is packaged to be served to the customer

2.5 Activity Timing

Burger King plant operates from 6 Am till 12 Am from Monday-Saturday
and from 7 Am-12 Am on Sundays so on average the restaurant operats 18
working hours during the weekdays and 17 hours during weekends. The
estimation of each activity time is in the following table

Activity

Activity Time

Designation

Cooking the hamburger

frying the potatoes

20 minutes
12 minutes

To cook a quantity of burgers

Frying two packets of

30 minutes

frezeed pre-cutted potatoes

The time depends on the

Cutting vegetables

quantity of vegetables to be
cut
Preparing the order

5 minutes

Packaging the order

1 minute

Order fullfilled

2.6 Labor Requirements

Each Burger king restaurant need labor to do its operations each burger king
restaurant has a Manager and assistant manager more than that it has an
Personal position

Quantity/shift

shift/day

Total

Yearly

Shift/day salary

total

2. Capacity of the proce