Assume that you are the manager of a restaurant (serving casual Italian food) that is part of a national chain. Beverage sales account for 35 percent of your total sales, with one-half of those sales coming from diners and one-half from guests drinking in the bar area. An e-mail message from your supervisor arrives, asking your opinion about the company converting from the manual bartending system currently in use to one that is fully automated. The system essentially controls and accounts for the quantity of alcohol poured when making drinks or serving beer or wine. Your written response to the following questions is requested. How would such a system likely affect the control procedures in place at your restaurant? How would guests sitting in the dining room likely perceive the system? How would guests sitting at the bar likely perceive the system? How would the system likely be perceived by your bartenders?
Assume that you are the manager of a restaurant (serving casual Italian food) that is part of a national chain. Beverage sales account for 35 percent of your total sales, with one-half of those sales coming from diners and one-half from guests drinking in the bar area. An e-mail message from your supervisor arrives, asking your opinion about the company converting from the manual bartending system currently in use to one that is fully automated. The system essentially controls and accounts for the quantity of alcohol poured when making drinks or serving beer or wine. Your written response to the following questions is requested. How would such a system likely affect the control procedures in place at your restaurant? How would guests sitting in the dining room likely perceive the system? How would guests sitting at the bar likely perceive the system? How would the system likely be perceived by your bartenders?
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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Assume that you are the manager of a restaurant (serving casual Italian food) that is part of a national chain. Beverage sales account for 35 percent of your total sales, with one-half of those sales coming from diners and one-half from guests drinking in the bar area.
An e-mail message from your supervisor arrives, asking your opinion about the company converting from the manual bartending system currently in use to one that is fully automated. The system essentially controls and accounts for the quantity of alcohol poured when making drinks or serving beer or wine. Your written response to the following questions is requested.
- How would such a system likely affect the control procedures in place at your restaurant?
- How would guests sitting in the dining room likely perceive the system?
- How would guests sitting at the bar likely perceive the system?
- How would the system likely be perceived by your bartenders?
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