Essays on Importance of Lead Time Reduction for Gate Gourmet Case Study

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The paper "Importance of Lead Time Reduction for Gate Gourmet" is a great example of a management case study. An organization  working in the service sector has to look towards satisfying the customers by delivering quality service so that the customer remains loyal to the business. Instead, it is true for all business but more so for the service sector. This makes it important that the service sector especially those working in the catering business improve their process of carrying out business by developing the supply chain and looking towards reducing the lead time and ensuring proper delivery of goods and services.

The report presents the different supply chain issue which gate Gourmet has to face and the manner in which they need to develop their present supply chain process to ensure efficiency. It also proposes a mechanism through which the lead time can be reduced and overall efficiency can be attained for providing proper services to the customers. Background Information Gate Gourmet is into the catering business and is the world’ s second-largest catering company providing catering services to airlines. Gate Gourmet provides over half a million meal each day and has over 115 flight kitchens in 30 different countries.

The company has looked towards developing its supply chain and looks towards real-time data and works on it so that better services can be provided. Gate Gourmet has ensured that they change with the changing rules and regulations and has looked towards using Scala as their software which helps them to plan and ensure timely delivery of the different cuisines in the stated airlines and before time. The company has also ensured consistency in taste and quality which has builds a brand image and looks towards developing its supply chain further so that the level of service further improves. Supply Chain Issue for Gate Gourmet Gate Gourmet has to deal with several supply chain issues which have increased the lead time and require the development of strategies through which it can further be controlled.

Some of the supply chain issues which Gate Gourmet faces are Changes in the timings of flights, confirmation of the final number of passenger and the meal they require is not guaranteed. This is one of the major issues that Gate Gourmet is facing a delay in flights reduces the time that the catering company has.

Gate Gourmet within the little time has to clear the in house kitchen in flights and also fill up the kitchen with the required resources that will be required during the flights. In addition to it, the final confirmation regarding the number of passengers and meals that will be served is provided only half an hour before the scheduled departure of the flight which makes it difficult to concentrate on the manner in which the catering company will be able to provide the required resources to the company. The other issue which Gate Gourmet has to face is the manner in which the government rules and policies are undergoing changes, especially after the terrorist attack.

This will require that Gate Gourmet looks towards developing its supply chain and looks towards updating the changes as they happen. The company on this front has looked towards using e-gate-matrix through which updates and changes are regularly made. Despite the efforts, Gate Gourmet has to deal with changes in the supply chain issues and is an area which has to be worked out to improve better delivery of services (Kelly and Storey, 2000) Gate Gourmet faces an issue of the supply chain as most of the work done by the business is carried out a hand and there is no use of technology like conveyor belts which could speed the work that is carried out.

This results in increasing the time that Gate Gourmet takes to deliver the quality of service and also increases the risk of quality.

The company on this front has to look towards increasing the use of technology and has to look towards integrating it with their supply chain process so that better efficiency is gained and the lead time that the catering company requires to deliver the services is reduced (Robinson and Stern, 2007).

References

Christensen, C.M. and Overdorf, M. (2000). Meeting the Challenge of Disruptive Change, Harvard Business Review, 67-76

Cowell, D. (2008). New Service Development, Journal of Marketing Management, 3 (3), 296-312

Easingwood, C.J. (2006). New Product Development for Service Companies, Journal of Product Innovation Management, 4, 264-275

Jones, P. (2006). Managing Hospitality Innovation. Cornell HRA Quarterly, 37 (5), 86-95

Kelly, D. and Storey, C. (2000). New service development: initiation strategies, International Journal of Service Industry Management, 11 (1). 45-62

McCool, A. (2005). Inflight Catering Management, Wiley: New York

Robinson, A.G. and Stern, S. (2007). Corporate Creativity, Berret Koehler: New York

Scheuing, E.E. and Johnson, E.M. (2009). A Proposed Model for New Service Development, The Journal of Services Marketing, 3 (2), 25-34

Wan, L. and Jones, P. (2003). Innovation in the UK Foodservice Industry. International Journal of Contemporary Hospitality Management, 5 (2), 32-38

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