Abstract:
To ensure business continuity, every restaurant has to improve the productivity, without ignoring the quality of both food as the main product and the service. Increasing the efficiency in production process is indeed very important to achieve this organizational goal.
The application of Time and Motion Study is suitable for this matter, since Time and Motion Study helps to improve the performance efficiency by measuring the chef’s work beforehand and developing some reconstructions / modifications to the workflow in order to create more efficient work. From that, the chef could work more efficiently and then resulted to the productivity improvement as well.
