This assignment asks you to visit a food restaurant and answer 4 questions: how quality is visible or not, what non-food items must be stocked, how important employee scheduling is and how capacity decisions can affect success or failure.
This assignment asks you to visit a food restaurant and answer 4 questions: how quality is visible or not, what non-food items must be stocked, how important employee scheduling is and how capacity decisions can affect success or failure.
This assignment asks you to visit a food restaurant and answer 4 questions: how quality is visible or not, what non-food items must be stocked, how important employee scheduling is and how capacity decisions can affect success or failure.
Visit a food restaurant and answer these questions:
1. In what ways is quality, or lack of quality, visible? 2. What items must be stocked in addition to the food? 3. How important do you think employee scheduling is? Explain. 4. How might capacity decisions affect the success or failure of the restaurant?