Do case studies 1 and 2

Mini-Case Studies In the two following mini-case studies, imagine that you are the manager of food service operations. What would you do to resolve the problems cited? Mini-Case One-The Need for Production Planning As the new manager of the Famous Town Restaurant, you quickly observe problems relating to stockouts and numerous occurrences of too many or too few production and service employees available on the job. Review the basics of a production planning system that you would establish for the restaurant to address these problems. Mini-Case Two-Should You Automate? As the manager of the Kahuku Restaurant, you are trying to assess the advantages, if any, that would accrue to your operation from implementing an automated guest reservations system. You are open for lunch and dinner each day of the week. The current restaurant policy is to accept reservations for any meal except those on Friday and Saturday nights and Sunday brunch (because these shifts are so busy) and for guest parties of more than eight persons. However, many of your regular guests have been asking about whether "special arrangements" can be made for them. The restaurant seats approximately 175 persons, it enjoys a relatively high check average, and table turns are approximately 1.25 during the week and 2.5 during the busy weekend periods. How does an automated guest reservation system "work"? Would such a sys" tem be advantageous to your operation? If so, what would be its advantages? If you should decide to install such a system, how might it be implemented? Mini-Case Studies In the two following mini-case studies, imagine that you are the manager of food service operations. What would you do to resolve the problems cited? Mini-Case One-The Need for Production Planning As the new manager of the Famous Town Restaurant, you quickly observe problems relating to stockouts and numerous occurrences of too many or too few production and service employees available on the job. Review the basics of a production planning system that you would establish for the restaurant to address these problems. Mini-Case Two-Should You Automate? As the manager of the Kahuku Restaurant, you are trying to assess the advantages, if any, that would accrue to your operation from implementing an automated guest reservations system. You are open for lunch and dinner each day of the week. The current restaurant policy is to accept reservations for any meal except those on Friday and Saturday nights and Sunday brunch (because these shifts are so busy) and for guest parties of more than eight persons. However, many of your regular guests have been asking about whether "special arrangements" can be made for them. The restaurant seats approximately 175 persons, it enjoys a relatively high check average, and table turns are approximately 1.25 during the week and 2.5 during the busy weekend periods. How does an automated guest reservation system "work"? Would such a sys" tem be advantageous to your operation? If so, what would be its advantages? If you should decide to install such a system, how might it be implemented