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CASE STUDY
Presented by
Shashi Kant Singh(pb1336)
Ramakrishna gudi(pb13)
Mittai sreelekha(pb13)
Shravya (pb13)
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Introduction of case
Analysis of the case
Recommended solution for the question
Use of tools and techniques for the solution
Conclusion
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The case deals with the BRUEGGERS BAGEL BAKERY
This company sells a large variety of the bagels.
The bagel business is worth 3 billion.
The brueggers bagel bakery is a chain bakery store having 450 stores.
Most of which are having a turnover of 8,00,000.
The company carries out the initial processing step at its plant location
while the final step of processing is done at respective stores.
While the other companies in the industry are suffering from deflation in
revenue due to poor management BRUEGGERS BAGEL BAKERY is doing
well because of efficient management and its delivering quality products
and high quality service.
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The BRUEGGERS BAGEL BAKERY produces bagels of different shape,
size and taste(flavour).
While the manufacturing cost of single bagel is only 10 and selling price
is up to 50.
Thus having a high profit margin. The organisation maintains high quality product by regulating the process
of manufacturing of bagel carefully at each step.
It operates at minimal inventory.
The company has hired skilled labour force.
The company provides training for employees.
Minimal wastage of resources.
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Solutions to the problems
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1Q) Brueggers maintains relatively little inventory at either its
plants or its retail stores. List the benefits and risks of this
policy.
BENEFITS RISKS
1.Least investment 1.Inability to meet high demand.
2.Minimal storage facility. 2.High cost of production.
3.Easier organisation of resources. 3.Unstanderdization of products
increase the capital.
4.Minimum wastage. 4.High transportation cost.
5.Fresh products can be delivered to
the customers.
5.Breakage in supply chain can lead
to unavailability of the stock.
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Q2: Quality is very important to Brueggers.
a) What features of bagels do customer look at to judge their
quality of bagels?
Ans: Customers judge the quality by the following factors:
a) Appearances
Shape
Size
Shine
b) Taste
c) Consistency
d) Service
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b) At what point in the production process do worker check bagel
quality?
Ans: a) Choosing suppliers for the ingredients .
b) Monitoring the process at each step.
c) Keeping equipment's in good working conditions.
d) Watch for deformed bagels and remove them if any.
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Basic ingredientsare mixedtogether
Proper ratio of ingredients
Good quality of ingredients
Dough aretransferred to
machines
Cleanliness of machines
Shape of bagel should be maintained
Shipping to stores Packing should be done properly Temperature should be maintained while transportation
Temporarilystorage
Proper handling
Boiling and bakingof bagel
Temperature maintenance
Time
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3) Which inventory model could be used for ordering the ingredients
for bagels? which model do you think would be most appropriatefor deciding how many bagels to make in a given batch.
Ans: The inventory model used can be:
a) Economic order quantity (EOQ)
b) replenishment model
1. Safety calculation
2. Reorder point
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4) Brueggershas bagel making machine at its plants. Another possibility
would be to have a bagel making machine at each store, what
advantage does each alternative have?
Ans: (a) Advantage of having machine at main plant
a) less investment
b) Proper utilization of manpower
c) Less tools required
d) Recipe secret can be maintained
e) Quality, shape & size can be maintained
f) Inventory maintainance at single point/location
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(b) Advantage of having machines at every retail stores:
a) Time saving.
b) Transportation cost goes down.
c) Reduced wastage and damages.
e) Can meet any demand of customer at short notice.
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1) Just in time
2) Quality control
3) Inventory management
4) waste management(minimizing muda)
5) Economic order quantity
6) Replenishment model
Reorder point and
Safety calculation
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Maintaining high quality product.
Less inventory should be maintained.
Customer oriented.
Proper training to employees
Regular maintenance of machines .
Inspection should be done from time to time at every step of
the process to reduce muda.
Forecasting the demand.
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