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Theory questions on Queuing in a restaurant

In a restaurant business such as casual dining how would a manager react to the following three scenarios????

1. How would the manager determine how many customers he/she is willing to see walk away based on the wait time?

2. What alternatives would a manager have to minimize the wait time and maximize the utilization of the facility and staff?

3. What is the existing capacity of the organization cuch as Chili's restaurant?

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Hi

Please find attached some thoughts on the queries you have posted. Hope you find it useful.

Restaurant Manager Questions/Operations Management
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In a restaurant business such as casual dining how would a manager react to the following three scenarios????

1. How would the manager determine how many customers he/she is willing to see walk away based on the wait time?

To determine how many customer ...

Solution Summary

This posting contains three questions related to waiting time in a restaurant. The alternatives managers have to minimize the wait times and maximize the utilization of the facility and staff is determined.

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