Kitchen Assembly Line

For this homework, you are getting a process description of a theoretical kitchen assembly line process, along with a list of inputs and outputs. Your duty is to build:

1. A SIPOC table with the respected Suppliers/Customers and Input/Output requirements.
2. A High-level PMAP with the identified process steps and their respective flows.

Don't just think of the kitchen line as a device. Think of it as a system process in a restaurant. (That will always be the case in this class.)

Develop a SIPOC and a High-Level PMAP from the hypothetical description given below. Submit both the 7-column SIPOC table and the PMAP diagram to this assignment

There are five stakeholders involved in the process: Restaurant Client, Kitchen Operator, Kitchen Manager, Restaurant Management, and Regulator's Office (Local government).

The narrative of a theoretical kitchen assembly line process gets as follows:

• Set up kitchen line: The operations manual (provided by restaurant management) indicates the instructions on cleaning and setup for the assembly line. Once the staff operator provides their availability and is ready to work, the kitchen manager provides adequate kitchen utilities, along with sufficient ingredients and supplies for the shift. Food and safety instructions provided by the regulator's office are also taken into account. As a result, a kitchen will be ready to operate, along with an idle worker. Inventory gets updated to current levels, and a procedure checklist is set to control the operation.
• Serve customer's orders: With the kitchen ready and an idle worker, the operation starts once a client sets an order. Following the menu item's list, recipes, and operations manual, the kitchen operator prepares the order using their expertise. Once the order is prepared, the orders log gets updated, along with the hours the operator is working. The kitchen will get dirty as the operation follows, and kitchen supplies and ingredients will run low, so requests will be sent to the kitchen manager.
• Maintain kitchen line: To maintain the kitchen line, the kitchen manager follows the instructions in the operations manual, especially for cleaning the dirty kitchen and filling out the procedures checklist. Based on the requests for low supplies and ingredients, the dirty kitchen becomes operational again. The storage inventory gets updated to count the replenished items, and the procedures checklist gets updated.
• Close kitchen line: To close the kitchen line, the hours worked, updated inventory, updated procedures checklist, and orders log, along with the working kitchen, are evaluated. The kitchen operator gets their timesheet and the gained experience for the covered shift. The kitchen manager receives the used dirty kitchen utilities and the operator's feedback. A full report on the operations and inventory is sent to the restaurant management. Replenishment orders for ingredients and supplies are also sent, in order to compensate for the used inventory. Lastly, a safety inspection report is elaborated based on the procedures checklist and sent to the regulator's office.

A detailed list of Inputs and Outputs can be found below:

Supplier Inputs Operations manual (Setup, Serving, Maintain) Kitchen utilities Customer's order Ingredients (fresh) Menu item list & ingredients staff availability Food & safety regulations Worker's expertise Order supplies (i.e. bags, containers, paper wraps)

Customer Outputs Prepared order Operation's report Operator's feedback Ingredients replenishment order supplies replenishment order Dirty kitchen utilities Inventory log Timesheet Gained experience safety inspection report