These include process design and structure, human resource management, product design, location, capacity planning, supply-chain strategy, and partnering with outside agencies. Based on these factors, proven practices and principles have been linked with activities in operations management of the fast food concept that can help in achieving sustainability in the competitive market and the firm’s corporate strategy.
According to Hill (1991), ‘The production/operations management (POM) task is concerned with the transformation process which takes inputs and converts them into outputs, together with the various support functions closely associated with this basic task’ (cited Brown, 2000; p.7). Such transformation processes can be applied to three main categories, materials, customers and information. Brown (2000) describes that Operations Management encompasses the most vital activities of production, beginning from and including, planning and design, production processes of goods and services, and also effective integration of marketing, finance, human resources management and strategy in order to enable a business to enter and compete with both new and existing markets. In other words, a business’s success and sustainability largely depend on the operational capabilities, including efficiency and quality.
Based on a case adopted from Brown (2000; p.1), an attempt to establish a relationship between strategy and operations management through different ways in which an organization’s operations can add value to the delivery of goods and services has been coherently illustrated. The case is about ‘Sunnyside Up,’ a fast food concept in UK, a responsibility given to Chris Cowls, a former Franchise Director of Burger King. Chris Cowls and this team is responsible for designing and setting up the Sunnyside Up in UK market which already has well-established McDonalds