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?

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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Do case studies 1 and 2

**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**

As the new manager of the Famous Town Restaurant, you quickly observe problems relating to stockouts and numerous occurrences of too many or too few production and service employees available on the job. Review the basics of a production 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 advantages, if any, that would accrue to your operation from implementing an automated 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 arrangements” 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 during the busy weekend periods.

How does an automated guest reservation system “work”? Would such a system be advantageous to your operation? If so, what would be its advantages? If you should decide to install such a system, how might it be implemented?

Expert Solution

Step 1: Case Details

Case 1:

In this case, there are two problems.

Problem 1 - Stockouts (The products are not available when the customer's order)

Problem 2 - Too few or too many employees available

As mentioned the problem is related to production planning.

Case 2:

This case is about the automation of the reservation process in a restaurant. As per the given information, the restaurant does not accept reservations on Friday, Saturday nights, and Sunday brunch. The regular guests of the restaurant request to make special arrangements for them. How an automated reservation system works in this context is the question for the manager.