Flow Logistics

The aim of this report is to analyse the logistics of a medium sized restaurant and give an overall solution for improvements on the restaurant's logistics. The restaurant of interest belongs to Laponia Hotel and is located in Arvidsjaur, Sweden. Investments for over 100.000 Euros are planned for the hotel, which includes a reconstruction of the restaurant. The details on how the restaurant will be reconstructed are not yet known. I therefore chose to analyse the problemin general terms and find a solution that is focused on the logistic system itself rather than its layout. In order to find the best system I have chosen to analyse three different logistic models, each representing different levels of logistic systems. The first model, representing the logistics of a small restaurant, is named ´the simple logistic model´ and has a manual system. The second method is called ´the complex logistic model´. This model describes the hotel that is too small to afford a full-scale computer system, and too complex to operate with only a manual system. The last model is'the advanced logistic model'and it is meant to represent the full-scale logistics with all necessary computer aid. The models are analysed by the SWOT method and the materials used are found through literature research, interviews and observations. The analyse shows that the best model for Laponia Hotel's restaurant would be the advanced logistic model in combination with the simple logistic model. This would allow the restaurant to use all the benefits of computer aid and large quantities without loosing the small-scale feeling of ownership and responsibility among the employees