Question: Faced with variable domand and a perishable capacity, a sorvice manager can smooth domand by Select one: a. using reservations and appointments. Ob scheduling work

Faced with variable domand and a perishable

Faced with variable domand and a perishable capacity, a sorvice manager can smooth domand by Select one: a. using reservations and appointments. Ob scheduling work shifts to vary workforce noods according to domand. increasing the customer self service content of the service, od using part time help during peak hours Next page page slides Jum

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