Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve on average about 100 customers per hour. During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?
Answer to relevant QuestionsOwners of the restaurant in the prior problem anticipate that in one year their demand will double as long as they can provide good service to their customers. How much will they have to increase their service capacity to ...Do you thing learning curve analysis has application in a service business like a restaurant? Why or why not?Company Z is just starting to make a brand new product they have made before. They have completed two units so far. The first unit took 12 hours to complete and the next unit took 11 hours. Based only on this information, ...United Research Associates (URA) had received a contract to produce two units of a new cruise missile guidance control. The first unit took 4,000 hours to complete and cost $ 30,000 in materials and equipment usage. The ...What is meant by manufacturing process flow?
Post your question