1. 100 Yen Sushi House Adlyn Pangestu - Pangeran Kurniawan - Rianti Dewi - Shabrina Koeswologito - Yunisa Kristi

2. Cash Review ‘’Most productive operation in japan’’ No ordinary sushi restaurant - ‘Iratsai’ - Misoshiru (bean paste soup, chopsticks, a cup of green tea, tiny plate for sauce) - Conveyor belt - The price is uniform Superordinate organizational service Operation : Just in time & quality control ‘’Most productive operation in japan’’ No ordinary sushi restaurant - ‘Iratsai’ - Misoshiru (bean paste soup, chopsticks, a cup of green tea, tiny plate for sauce) - Conveyor belt - The price is uniform Superordinate organizational service Operation : Just in time & quality control

3. Entrance Conversation Area Dishwashing/ Cleaning counter Conveyor Belt Chef Cooking Area Customer seating area Layout

4. SERVICE SYSTEM DESIGN Service Standardization Limited Discretionary action of personnel Division of labor Substitution of technology for people Production line approach Self Service Smoothing service demand Customer generated content Customer as co – producer Degree of customer care Separation of high and low contact operations Sales opportunity and service delivery action Customer contact approach Employee empowerment Customer Empowerment Information Empowerment

5. Service Blueprint

6. Competitive Advantage Competitive Advantages Production- Line Approach Pull approach Cozy Environment Price JIT and Quality control system Human Resource Customer can enjoy observing the cooks preparing Sushi Make their soya sauce watching train of food revolving on the conveyer belt (without need of waiter). Customer can enjoy observing the cooks preparing Sushi Make their soya sauce watching train of food revolving on the conveyer belt (without need of waiter). The rate at which customers enter the restaurant – remove dishes from the food train - leave the restaurant Greetings by every employee 100 Yen cost for every item (even for costly item like salmon) customer billing by just counting the used plates 100 Yen cost for every item (even for costly item like salmon) customer billing by just counting the used plates buy fresh fish several times a day without any inventory removal of the unsold sushi plates buy fresh fish several times a day without any inventory removal of the unsold sushi plates worker and owner greeting customer jointly working as a family member worker and owner greeting customer jointly working as a family member

7. Just In Time Operation Inventory Control System An agreement with the fish vendor Limited refrigerator can be handled It provides more space available for customers Giving careful attention to customer demand Manager is aware of quality product and responsible for hygienic food Removing the old sushi dishes “Iratsai” (welcome) and “Arigato Gosaimas” (thank you). Signals about the time of customer

8. Burger King production of french fries Production of hamburger Other Service could Adopt “Customer as Co-producer”