Investigating the Effect of VSM on the Performance of Quick-Service Restaurants | ||||
| Journal of Association of Arab Universities for Tourism and Hospitality | ||||
| Article 12, Volume 19, Issue 3, December 2020, Page 228-250 PDF (1.08 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaauth.2021.52594.1097 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Emad Abdelaal   1; Abdallah Elshaer2
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| 1University of Sadat City, Faculty of Tourism and Hotels, Hotel Studies | ||||
| 2University of Sadat City, Faculty of Tourism and Hotels, Hotel Studies. | ||||
| Abstract | ||||
| Value Stream Mapping (VSM) is a value-based improvement approach that eliminates losses and processing time and maximizes value added time, contributing to enhanced performance effectiveness. In this context, this paper introduces VSM as a different method for restaurant industry and an overall perception for output flow through differentiating wastes, improving cycle time reduction and assessing the value added to the final service. For this purpose, this research follows the qualitative approach to comprehensively investigate the competence of value stream in a Quick-Service Restaurant. This study was based on analyzing and improving the production process of a specific and single product Big Hamburger Meal (BHM) from the classic meals of the case restaurant. The results indicate that implementing VSM principle contributes to operational process enhancement and improvement. The Future State Map indicates an average 20% performance improvement in the critical stages/activities of BHM production. Also, the VSM principles suggest some modifications in six operational activities; negotiation, purchasing, receiving, storing, handling food, and packaging. | ||||
| Keywords | ||||
| Value Stream Mapping; Task Performance; Restaurants | ||||
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