MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Sustainability and Supply Chain Management
MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Sustainability and Supply Chain Management
12th Edition
ISBN: 9780134165325
Author: Jay Heizer, Barry Render, Chuck Munson
Publisher: PEARSON
Question
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Chapter 1, Problem 2.2VC
Summary Introduction

Case summary:

HR Café has 42 years of experience in the service industry. The company has over150 cafes, 13 hotels/ casinos and live music venues around the globe. The modified its menu from classical Burgers and chicken wings to higher end items such as lobster tails and stuffed veal chops. HR Cafe’s sales are driven by tourists, so business fluctuation is high. Therefore, the management plan to recruit the employees based on the seasonal business. The café gives more emphasis on live music and redesigns the restaurants to accommodate the changing tastes.

Characters in the case:

  • HR café.

To determine: How the productivity of the kitchen staff and wait staff is determined at HR Café.

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