a Case Study: You are the F & B manager of a five-star all-inclusive hotel with 1250 beds capacity. The hotel is offering Premium Ultra All-Inclusive Service. In addition to open buffet service for lunch and dinners, there are four la carte restaurants, each with a different concept (Japanese, Turkish, Italian and Chinese restaurants). The seating capacity in the la carte restaurants is 60, 70, 85 and 100 respectively. Guests are required to make reservations one day before for each restaurant. There is also a varying charge for the la carte restaurants. The guests are required to pay $20, $15, $15 and $10 for each la carte restaurant respectively. Although the first three restaurants work in full capacity every night in the peak and mid- seasons (in fact unable to meet the demand), the Chinese restaurant works well below the capacity. 2 The hotel management is not contemplating of closing down the Chinese restaurant and opening up a new restaurant due to the sunk costs. The hotel management would like you to develop strategies to balance the demand by shifting some of the demand from the first three la carte restaurants and the open buffet to the Chinese restaurant. Offer a variety of strategies to balance demand among the la carte restaurants