Production operations and management

1. COMSATS Institute of Information and Technology
Defence road, off Raiwind Road, Lahore
Production operations and management
ASSIGNMENT NO 1
“VISIT TO A LOCAL CAFE BASED IN LAHORE”
GROUP MEMBERS
ASHHAD ABASS GILANI (026)
RIAZ HUSSAIN (060)
MUHAMMAD YOUSUF (082)
ZUHAIR BIN JAWAID (094)
SESSION:SP14-BEC(B)
SUBMITTED TO : SIR ABUBAKAR SIDIQQUI
_______________________________________________________________________
COMSATS INSTITUTION OF INFORMATION TECHNOLOGY,
LAHORE.

3.  We visited lighthouse café ,bahria town Lahore on 30th September 2017.
 Our visit was regarding operations that are going on in that café and analysis of managerial
services of that café.
 Lighthhouse café is a outlet of multi national chain of café’s with various outlets in united
states of America.
 Their different operations and services are enlisted and explained below:
Outlook of Café
 Sitting plan of café was aligned with two rows of comfortable tables and chairs.
 Café was capacious with ample space to move around .
 Building was double story , fully furnished and attractive.
 First story was reseved for gatherings and family functions , equipped with very attractive
wood work.

4. Diverse Menu
 Menu was diverse with wide range of local and foreign items
 Prices were reasonable and flexible
 Special discounts were offered for students to attract students residing in bahria town.
Special items
 Their special items which separates them from other café were:
 Medittarean food
 Thai food
 Continental food
Operation process
 Smooth operation process was carried out.
 Order was taken on paper with menu being served to every individual.

5.  Serving time was twenty to twenty minutes maximum.
 Crockery was neat and clean.
 Service was quick and courteous.
 Music was playing to create an ambiance.
 Food was properly cooked.
Management
 Management of café was courteous and well educated.
 Communication with customers was excellent with suggestions.
 Operation manager was courteous and he provides us with valuable
information regarding their cooking techniques and managerial system.
 Every staff member was working according to their job descriptions.
Product quality
 Cooking area was nice and tidy.
 They were using imported variety of spices , herbs etc.
 For quality assurance they were using FIFO , LIFO methods.
Point of sale
 Point of sale was at ground floor with digital billing system.
 Receptionist at point of sale was courteous.

6. Extra facilities
 Internet service.
 Properparking area.
 Air condition facility.