Unit 4 Discussion Many discussion opportunities come up where you need to respon
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Question
Unit 4 Discussion
Many discussion opportunities come up where you need to respond to other people’s opinions and comments. Respond to your Discussion topic after you have completed your Reading.
Facility Design
Operations managers must be concerned with more than final outcomes (the final product or service delivered). They must be involved in determining the processes used to develop and create the final product and how they can be created or manufactured within the current capacities of the organization.
Successful organizations appear complex because they are made up of a multitude of different departments with each having a specific responsibility in the creation and delivery of the final product or service.
For this Discussion, you will need to conduct research on capacity and facilities before you can prepare a complete response to the questions asked. Start this research by reviewing the Web Field Trip resources below.
Web Field Trip
The below relate to your Discussion topic for this week. Please spend some time reviewing these websites before you compose your response.
Store design & construction. (2016). Retrieved from http://supermarketnews.com/news/store-design-construction
Phillips, T. (2016). Phillips enterprises, Inc. Food market designs. Retrieved from http://www.foodmarketdesigns.com/
How to Layout Your Supermarket
Discussion topic
Be sure each of the questions below is addressed. Address each question individually and be careful not to combine your questions and answers:
Identify a supermarket/grocery market to discuss for this Discussion topic.
What departments within the market tend to be co-located (adjacent to one another)? Do you believe the co-location is planned? If so, why?
What departments within the market tend to be distant from one another? What purpose is accomplished by separating these departments so far apart from each other?
Why is the layout of the supermarket so important to the overall delivery of the products and services provided?
What recommendations would you make to the layout of the supermarket to make the layout more effective or efficient?
Explanation / Answer
Identify a supermarket/grocery market to discuss for this discussion topic.
I will discuss my local grocery store that I always do my weekly grocery shopping at, Weis Markets.
What departments within the market tend to be co-located (adjacent to one another)? Do you believe the co-location is planned? If so, why?
At my Weis store, the deli department and the pizza shop are co-located. This co-location is planned because the deli and the pizza departments share some commonalities. The pepperoni is sliced in the deli, the cheese comes from the deli, and they share a cooler. The deli workers and the pizza workers are also cross-trained to work in both departments at the same time (department hopping).
What departments within the market tend to be distant from one another? What purpose is accomplished by separating these departments so far apart from each other?
I have noticed that the meat department (raw chicken, beef, pork, etc.) is kept somewhat far away from the fresh produce department. The purpose of this is to maximize the effort of keeping food safe and uncontaminated. As everyone knows, raw meat can carry different bacteria; like chicken can carry salmonella and beef can carry E. coli. Keeping these departments far apart helps to reduce the risk of the bacteria spreading to the fresh produce. The produce department and the meat department do not even share the same service door to bring products out to the shelves for the customers.
Why is the layout of the supermarket so important to the overall delivery of the products and services provided?
The grocery store layout is important because it will influence traffic flow by guiding customers through the store, but also encouraging customers to try new products and specialty items (Discovery-Based Retail, 2015). Weis Markets has a grid layout to its store. This layout encourages customers to flow in one general direction, from right to left (when standing in the front of the store looking toward the back). There is one door to enter the store (on the right) and one door to exit (on the left). The exit is not easy to get in to because one, the doors are automatic and carry a large “Do Not Enter” sign and two, if you try to go in the exit, the cash registers are right there so it is difficult to make it in to the shopping area of the store. The outside edge of the store carries the “fresh” products such as produce, deli, bakery, meats, and dairy. The interior aisles of the store carry all the other products typically seen in a store, spices, pasta, cereals, frozen foods, etc. What I have noticed recently is that Weis Markets set the aisles up in a way that makes sense to the customer, but also has necessary items for an aisle or two, then the quick and easy items or add on items. They also promote other products by utilizing the space at the end of aisles (called end caps) for sale items, new items, and promotional items.
What recommendations would you make to the layout of the supermarket to make the layout more effective or efficient?
I honestly cannot say what Weis Markets could do to make the layout more effective or efficient. They way they have it laid out actually works well for me, except when my four year old needs to use the restroom when we are in the produce section, then we need to fight the flow of traffic to get back to where we were. I have recently been shopping the outside edge of the store in order to live healthier for my family and myself. This means I don’t usually get caught in the trap of going up and down every aisle. Weis Markets seems to have it right, at least in my opinion.
I REQUEST YOU TO KINDLY RATE THE ANSWER AS THUMBS P. THANKS A LOT.
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