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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 pro- As the new manager of the Famous Town Restaurant, you quickly observe prob- lems relating to stockouts and numerous occurrences of too many or too few duction and service employees available on the job. Review the basics of a produc- tion 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 advan- tages, if any, that would accrue to your operation from implementing an auto- mated guest reservations system. You are open for lunch and dinner each day of the week. The current restaurant policy is to accept reservations for 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 arrange- any meal ments" 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 tem be advantageous to your operation? If so, what would be its advantages? If How does an automated guest reservation system "work"? Would such a sys- 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 pro- As the new manager of the Famous Town Restaurant, you quickly observe prob- lems relating to stockouts and numerous occurrences of too many or too few duction and service employees available on the job. Review the basics of a produc- tion 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 advan- tages, if any, that would accrue to your operation from implementing an auto- mated guest reservations system. You are open for lunch and dinner each day of the week. The current restaurant policy is to accept reservations for 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 arrange- any meal ments" 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 tem be advantageous to your operation? If so, what would be its advantages? If How does an automated guest reservation system "work"? Would such a sys- you should decide to install such a system, how might it be implemented?

Management, Loose-Leaf Version
Management, Loose-Leaf Version
13th Edition
ISBN:9781305969308
Author:Richard L. Daft
Publisher:Richard L. Daft
Chapter8: Strategy Formulation And Execution
Section: Chapter Questions
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Do case studies 1 and 2
● ● ● . Digital menus Handheld POS systems Automated beverage systems Food service software Beverage management software Automated liquor dispensing systems 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 pro- As the new manager of the Famous Town Restaurant, you quickly observe prob- lems relating to stockouts and numerous occurrences of too many or too few duction and service employees available on the job. Review the basics of a produc- tion 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 advan- tages, if any, that would accrue to your operation from implementing an auto- mated 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 arrange- ments" can be made for them. during the busy weekend periods. 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 you should decide to install such a system, how might it be implemented? tem be advantageous to your operation? If so, what would be its advantages? It How does an automated guest reservation system "work"? Would such a sys-
Transcribed Image Text:● ● ● . Digital menus Handheld POS systems Automated beverage systems Food service software Beverage management software Automated liquor dispensing systems 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 pro- As the new manager of the Famous Town Restaurant, you quickly observe prob- lems relating to stockouts and numerous occurrences of too many or too few duction and service employees available on the job. Review the basics of a produc- tion 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 advan- tages, if any, that would accrue to your operation from implementing an auto- mated 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 arrange- ments" can be made for them. during the busy weekend periods. 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 you should decide to install such a system, how might it be implemented? tem be advantageous to your operation? If so, what would be its advantages? It How does an automated guest reservation system "work"? Would such a sys-
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