Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tasted restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed, formality
INSTRUCTOR’S RESOURCE MANUAL to accompany Operations and Supply Management – The Core Second Edition Prepared by F. Robert Jacobs ACKNOWLEDGEMENTS I am indebted to all of my colleagues who have contributed to this manual. Very few of the ideas contained in here are totally original. Thanks much to all of you for spending so much time discussing how you do things in class and allowing me to share your ideas in this manual. F. Robert Jacobs i TABLE OF CONTENTS Introduction Videos
E SSAYS ON TWENTIETH-C ENTURY H ISTORY In the series Critical Perspectives on the Past, edited by Susan Porter Benson, Stephen Brier, and Roy Rosenzweig Also in this series: Paula Hamilton and Linda Shopes, eds., Oral History and Public Memories Tiffany Ruby Patterson, Zora Neale Hurston and a History of Southern Life Lisa M. Fine, The Story of Reo Joe: Work, Kin, and Community in Autotown, U.S.A. Van Gosse and Richard Moser, eds., The World the Sixties Made: Politics and Culture in