Case Study on Subway

“The Occupational Safety and Health Act of 1970 (OSHA) was passed to prevent workers from being killed or seriously harmed at work. The law requires that employers provide their employees with working conditions that are free of known dangers. The Act created the Occupational Safety and Health Administration (OSHA), which sets and enforces protective workplace safety and health standards. OSHA also provides information, training and assistance to workers and employers. Workers may file a complaint to have OSHA inspect their workplace if they believe that their employer is not following OSHA standards or there are serious hazards. “OSHA's commitment is to provide information to help employers and employees in the meat-packing industry comply with OSHA standards and increase safety in the workplace. There are currently no specific standards for the meat-packing industry.” (OSHA, N.D).

The food safety (General Food Hygiene) regulates 1995, 2005 and 2006 referring to the need of identify and possible risks surrounding food hygiene, and to put controls in place to ensure any risk is reduced. The regulations also specify how premises that provide food should be equipped and organised.

Staff who prepare and handle food must be first receive appropriate training and understand and comply with food safety and hygiene regulations.

Regulation 562, under HPPA specifies board of health (BOH) to conduct inspection of food premises. Examining the risk of a food premises is a key part of the inspection process and assigning a numeric score, which correlates with overall risk level of food premise. A restaurant’s level of risk is dependent of several factors, such as

It must be inherent in all aspects of the restaurant. Everything from food to the physical manifestation of the restaurant must follow a specific protocol to ensure exceptional results. This is why the restaurant worked so well in the past. The exceptional customer service left the clients extremely satisfied. Saltgrass received five star ratings from the most renown critics in the state and became an amazing symbol of what cuisine should be. This is changed based on the recklessness of the employees as well as the failure to adhere to a system of workplace safety. It was soon after the great firing that it became apparent the new employees were poorly trained. The restaurant had several food poisoning cases within the first two weeks. These were caused by mishandling of the food by the employees. It is a problem that is prevalent in the food service community. In fact, “ During January 1, 2009 through December 31, 2010, public health departments reported 1,527 foodborne disease outbreaks, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a laboratory-confirmed illness, norovirus was the most commonly reported infection, accounting for 42% of outbreaks; followed by Salmonella, with 30% of outbreaks.” Needless to say, the process and sanitary measures used on food served in restaurants must be top notch. If they prove to be anything less than

On the story of “On the Subway” the author Sharon Olds describes the main character in depth. The author uses imagery and symbolism as the techniques that describe the main character.

A Public Health Inspector follow the set criteria to give score based on the risk categorization of the food premise. The risk categorization has three possible categories: high risk (score of ≥55), moderate risk (Score ranges from 20-54), and low risk (score range from ≤19). Meldrum Richard (2016). Based on this the board of health conduct inspection of food premises on minimum schedule i.e., Not less than once every four months for high-risk food premises; Not less than once every six months for moderate-risk food premises; and Not less than once every 12 months for low-risk food premises. (Food Safety protocol,

The story of the foundation of the first Subway restaurant started in 1965 by the 17-year-old Fred DeLuca who, seeking to earn money for college, decided to take a $1000 loan and opened a submarine sandwich shop that eventually grew into the number-one restaurant chain in the world. The young man was willing to earn some money to have

Despite all the troubles and safety concerns that the company went through, chipotle is striving to improve its image and standard. According to its founder, they have been implementing an enhancing their food safety plan which will establish the company as an industry number one in food safety. Also, the company have put in place state of the art food safety standards with their suppliers. Doing so will ensure that the food delivered to our restaurants by our suppliers is safer than ever before. In store, they are also going to be improvement in the way the food is process. This will include washing and cutting all produce items, shredding cheese in central kitchens, blanching of some items, and new protocols for marinating chicken and steak

BK, on the other hand, uses the continuous chain broiler, with a capacity of 8 burgers per chain, where no human intervention is necessary because the patties enter the broiler on one end and come out on other end after 80 seconds. Furthermore, sandwich dressing is standardized at McD’s with lever based dispensers and portion controlled condiments. At BK, sandwich dressing is handled by employees using plastic squeeze bottles without pre-measured quantities. The lack of portion-controlled condiments at BK can result in different taste and quality of products in addition to wastage. Exhibit 5 and 6 reveal the operating results for McD’s and BK, respectively. McD’s is ahead of the game in the sandwich dressing department, Exhibit 6 shows that BK spends 1.1% of their sales in condiments wastage. BK also uses microwave ovens to maintain the “Made to Order” warm and fresh burgers. The use of microwave ovens result in a 2.1% increase in utility cost compared to McD’s. On the other hand, the cost of food at McD’s is 1.9% higher compared to BK because McD’s keeps finished goods inventory in a bin for 10 minutes before they are discarded. In addition, the paper used to wrap the burger contributes to higher food cost of 0.9% at McD’s.

1. Statement of Problem: What are the problems being faced and the most important 3-4 decisions the company needs to make regarding the situation of the company in China.

EXECUTIVE SUMMARY This report provides an in-depth analysis of the conduct of a market research project exploring customer expectation, satisfaction and behaviour in relation fast food restaurants. Particular attention is paid to Subway restaurants outlining the key strategies needed in order to increase popularity and therefore visitor numbers.

Subway Sandwich effectively competes with other fast-food restaurants by including and promoting healthier meals into its menu, as demonstrated by

The success of Subway started in 1965, when Fred Deluca took an advice from family friend Peter Buck, to open a sandwich shop to earn more money and to pay for his education. The first Subway branch opened in Bridgeport, Connecticut. Their target was to open 32 restaurants in ten years,

Subway try to provide new concept with the idea of “Healthy Fast Food” by using the excellent product as their product differentiation strategy, with good taste, fresher and high quality of ingredients and clean process.