The bakery is located in a large two-stored building with office and industrial premises. The premises cover bakery shop with full production line, a warehouse, a big chilled food storage space, a garage and an industrial site. It employs 50 full-time bakery employees and technical staff such as bakers, confectioners, baking apprentices, shop assistants, engineers, drivers, bakery managers and office staff. Corporate strategy of the enterprise is built upon the following principles:
Boarding House Bakery consists of bakery production line, bakery shop, storage department, sales & marketing department, management and technical departments. Success of the enterprise operations strategy depends on coordinated work and control of all departments and observance of the corporate strategy. For the custom bakery this is “a pattern of choices concerning the operations objectives and the main lines of the operations processes, their interrelationships, their technical infrastructure, and their control systems.” (Akkermans 1992, p. 6) To strengthen efficiency of the strategy special network of cooperation between the departments was created. There is a continuous interdepartmental information exchange, all violations of safety standards, cases of damages and rearrangements are being reported and introduced in the company’s database. In the evening and at the end of every week head of the departments provide Board of Directors with a brief activity report, which contains the work results, recommendations for improvement or requests for raw materials (flour, oil, bakery ingredients). It allows the director to keep production process over control and quickly amend the work of any department, if necessary.
High mobility is one of basic requirements of efficient operations strategy and logistics in bakery business. In this case, labor-intensive manual handling can hardly be avoided. Therefore the warehouse and