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Field Project: Au Bon Pain

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  1. Introduction
  2. The first step in the procedure
  3. The store's set up
  4. Process flow: Massachusetts Avenue
  5. Store layout: Massachusetts Avenue
  6. Process
  7. Dimensions of quality
  8. Cost of quality
  9. Problem
  10. Recommendation

Au Bon Pain was established and opened its first café in 1978, in Boston's Faneuil Hall Marketplace. The goal of this first café was to offer fresh baked bread and cater to commuters, tourists, shoppers, students, and residents located throughout the city of Boston. Au Bon has been greatly successful and has expanded it's cafés into countries such as Chile, South Korea, Taiwan, and Thailand. There are now over 230 Au Bon Pain cafés located in the United States. Au Bon Pain has strategically opened cafés in the busiest locations such as large cities, airports, train stations, hotels, malls, hospitals, and universities.

[...] This Au Bon Pain meets customer service expectations. This location has many repeat customers as does the company as a whole. This location appeals to customers because of its customer friendly setup. Process Au Bon Pain for the most part is a Job Shop process. The reason is because their main products are sandwiches. Au Bon Pain only makes the sandwiches when ordered by the customers. The sandwiches are also made specific to what sandwich the customers order. The Au Bon Pain on Mass. [...]

[...] for our analysis, the location that could prove a faster time would be considered the most effective café. We made sure that each variable was the same to ensure the fairness in our experiment. These variables included the exact same order and the same time of day. There was a significant difference in throughput times for each café despite the similarity in order and traffic in each store. Process Flow - Huntington Avenue ( Marino Center Our first step in this procedure was to place our order for the soup, sandwich, and drink. [...]

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