Improvement and Innovation in Malay Restaurant Industry: a Perspective of Samelona Enterprise

IMPROVEMENT AND INNOVATION IN MALAY RESTAURANT INDUSTRY: A PERSPECTIVE OF SAMELONA ENTERPRISE

SITI NUR ATIQAH BINTI KAMSAN

BACHELOR OF ENGINEERING TECHNOLOGY (HONS)

IN SUPPLY CHAIN MANAGEMENT

INSTITUTE OF PRODUCT DESIGN AND MANUFACTURING

UNIVERSITI KUALA LUMPUR

JULY 2012

TABLE OF CONTENTS

PAGE

CHAPTER 1: INTRODUCTION

1.1 Project Background 5

1.2 History of Company 6

1.3 Problem Statement 7

1.4 Current Issue 7

1.5 Research Objectives 8

1.6 Research Questions 8

1.7 Limitation, Scope and Significant of Study 9

1.8.1 Limitation of Study 9

1.8.2 Scope of Study 9

1.8.3 Significant of Study 10

CHAPTER 2: LITERATURE REVIEW

2.1 Introduction 12

2.2 Process Improvement (PI) as Part of the Business Operation 12

2.3 Collaborative Operations 13

2.4 Management Innovation 13

2.5 Record Management 13

2.6 Strategic and Natural Competition 14

2.6 The Contribution of PI in Business Excellence 15

BIBLIOGRAPHY AND REFERENCES 17

LIST OF FIGURES

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2.1 | Process Improvement Wagon Wheel | 16 |

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CHAPTER 1

INTRODUCTION

CHAPTER 1

INTRODUCTION

1.1 Project Background

In today’s global economy, organizations are faced with a variety of changes in the business environment (Reza Mohammady Garfamy, 2005). One of the competitive industries is restaurant industry which it seems doing better than it has in the past. It is involving drastic changes in management approaches, product and process technologies, customer expectations, supplier attitudes as well as competitive behavior (Ahuja et al., 2006, 4). So, it is not surprising that improving business processes was “number one...