MARKET VALUE CREATION

a presentation

MF. AGUSLEMI
122.04.0523
 Business Process is a collection of
activities that takes one or more kinds of
input and creates output that is of value
to the customer ( Hammer & Champy)

BUSINESS PROCESS
definition
 Reengineering

Continous
Quality
Improvement

Blue Ocean
Strategy

BUSINESS PROCESS
philosophy
 How does business process
Reengineering

create Value for the Continous

Company ?
Quality
Improvement

Blue Ocean
Strategy

BUSINESS PROCESS
Issue
 How does business process
Reengineering

create Value for the Continous

Company ?
Quality
Improvement

Blue Ocean
Strategy

BUSINESS PROCESS
Issue
 shouldice
hospital

CASE STUDIES
the production line
approach to service

benihana
restaurant
 Located in Ontario, Canada
A world famous center for the
repair of hernia
The success rate is 99%
During the last 55 year,
290.000 hernia operation has
been perform
Everyday 35 hernia are
repaired at the Shouldice
Hospital

SHOULDICE HOSPITAL
General Info
 Standardization of work
method
Highly focused, limited delivery
Minimal direct labour
High utilization of surgeon time
High utilization of surgical
support
Low capital investment in
room/equipment
High utilization of room space

SHOULDICE HOSPITAL
Lean Enterprise
 Quality Outcome
Quality of Interaction
Fast Recovery
Low Price
Facilities/Decor
Ambiance

SHOULDICE HOSPITAL
Why Patient like Shouldice
 Quality Outcome
Quality of Interaction
Fast Recovery
Low Price
Facilities/Decor
Ambiance

SHOULDICE HOSPITAL
Why Patient like Shouldice
 Low Volume High Volume
Customization Standardization
Flexible
Typical
Hospital

Shouldice
Hospital
Rigid Flow

SHOULDICE HOSPITAL
Product/Process Matrix
Began in 1964 near
Broadway, Newyork

The pioneer of
eatertainment
concept

Key Concept : the use

of american favorite
like steak, chicken,
seafood and
vegetables and the
hibachi method of
presentation

Chef as a showman
Production line
approach to service

Use of Bar as buffer

Customer are batched

from the bar in group
of 8 to the dining area

Inventory reduction
through limited menu

Seating, cooking, labor

cost eficiency
Production line
approach to service

Use of Bar as buffer

Customer are batched

from the bar in group
of 8 to the dining area

Inventory reduction
through limited menu

Seating, cooking, labor

cost eficiency
 Typical
Benihana
Restaurant
Production line Food Sales 70-80% 70%

approach to service Beverages Sales 20-30% 30%

Food Cost 38-48% 30%

Use of Bar as buffer
Beverages Cost 25-30% 20%

Customer are batched Gross Profit 55-65% 73%

from the bar in group
Labor 35-40% 10%
of 8 to the dining area
advertising 0.75-2% 8-10%
Inventory reduction Rent 4.5-9% 5-7%
through limited menu
Other 10-20% 10-15%

Seating, cooking, labor Pre tax profit 3-14% 35%

cost eficiency After tax profit 0.25-4.5% > 17.5%

sumber : internet
thank you