Operational performance

Operational performance

Operational performance can be defined as the performance of a form against the standard indicators of efficiency, effectiveness and environmental responsibility such as productivity, waste reduction and compliance to the regulations. As a manager, my role is to perform operations such as planning, organizing, directing and controlling. These functions are compulsory for operating the company smoothly and achieving the desired objectives (Venkatesh, n.d.).

In lean management, the factor of continuous improvement cannot be ignored. Especially in food service, the lean model is very effective. The model sorts all the wastes into three types Muda, Mura and Mori. Muda is the seven categories of waste. Mura is the waste of unevenness and Mori is the waste due to overburden. Muri is usually a result of Mura, and if continuous improvement is needed to be a part of the work culture, then the focus must be on getting rid of these types of waste. Removing all the wastes completely is nearly impossible, but reducing them and focusing on removing their negative effects from the workplace environment can be crucial for the successful implementation of continuous improvement. This management model is very effective for the foodservice business as it is changing day by day, and new innovations are being made in the business sector. Continuous improvement and innovation is a must for the foodservice industry to survive and prosper, and the lean model shows a very effective way to do that. Reduce the Three types of wastes to the maximum capacity constantly, and the cycle of continuous improvement will keep on running (kanbanize, n.d.).