Monitoring and Response Plan v3.
Monitoring Plan Response Plan
Input,
What is the Method of Data Checking Person Upper/Lower Who Will
Name of the Measure Process or Reaction Plan
Target? Capture Frequency Responsible Trigger Point Respond?
Output?
less than 16 Observe the process to see why it's taking
Over 18
minutes for longer. Make the corrections. Are the orders
minutes for
O1: Order Lead cold food; Time stamp, still being processed in FIFO order? Are
O Daily Server cold food; Over Manager
Time Less than 20 in and out Servers turning orders into the kitchen
22 minutes for
minutes for immediately after taking them? Are we
hot food
hot food stocked at point of use through peak hours?
Copyright 2019 [Link]. All Rights Reserved.
Monitoring and Response Plan v3.4
Monitoring Plan Response Plan
Input,
What is the Method of Data Checking Person Upper/Lower Who Will
Name of the Measure Process or Reaction Plan
Target? Capture Frequency Responsible Trigger Point Respond?
Output?
Daily, every
Record number of More than 35 Communicate with staff, especially food prep, that a big
I1: Number of customer 15-30 customers 15 minutes
I customers arriving on Host customers every 15 Manager rush is coming - Put cross-trained employees into the
arrivals every 15 min during peak
log minutes schedule
hours
10 minutes or Observe the process to see why it's taking longer. Make
Time stamp, Chef- IN
P1: Prep Time P less for Daily Over 13 minutes Chef the corrections. Are we stocked at point of use? Are
in and out Cashier- OUT
sandwiches kitchen staff having to leave to restock?
less than 16 Observe the process to see why it's taking longer. Make
minutes for cold Over 18 minutes for the corrections. Are the orders still being processed in
Time stamp,
O1: Order Lead Time O food; Less than Daily Server cold food; Over 22 Manager FIFO order? Are Servers turning orders into the kitchen
in and out
20 minutes for minutes for hot food immediately after taking them? Are we stocked at point of
hot food use through peak hours?
Review assessment to confirm the areas of concern.
O2: 5S Assessment Complete 5S Observe the area to check on the 5S activities. Make
O 100 Weekly Manager Below 85 Manager
Scores Assessment Sheet corrections as appropriate. Review the 5S assessment
with employees where appropriate.
Copyright 2019 [Link]. All Rights Reserved.
Monitoring and Response Plan v3.4
Monitoring Plan Response Plan
Input,
What is the Method of Data Checking Person Upper/Lower Who Will
Name of the Measure Process or Reaction Plan
Target? Capture Frequency Responsible Trigger Point Respond?
Output?
Check if prep time goes above Trigger Measure:
Time stamp when - Check to see anyone is re-stocking (leaving the kitchen)
Daily random No greater than 18
less than 15 orders are recieved to - Check levels of lunch items
Prep Time Process
time stamp when food is
process Kitchen Prep minutes Chef
minutes sampling Upper Control Limit - Stock food items as necessary
ready to serve - Check if usage has changed, update stock
level guide
Time stamp when
7 minutes or customer arrives to time Every Inform the supervisor if the wait is longer than 10 minutes
Customer Wait Time Output
stamp when order is customer
Cashier Less than 10 minutes Cashier
less - Assign a backup with wait time is longer than 10 minutes
brought to cashier
Observe the process to see why it's taking longer. Make
Time stamp when the corrections.
No greater than 23
Total Pick-Up Order Lead Less than 20 customer arrives to time Every
Time
Output
stamp when order is customer
Cashier minutes Manager - Are the orders still being processed in FIFO order? Is the
minutes Upper Control Limit
brought to cashier chef overloaded?
- Are enough condiments and utensils on hand?
Copyright 2019 [Link]. All Rights Reserved.
