OPERATIONS MANAGEMENT -CONNECT
14th Edition
ISBN: 9781265205751
Author: Stevenson
Publisher: MCG
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Chapter 18, Problem 4CTE
The owner of Eat Now Restaurant implemented an expanded menu early last year. The menu was a success, drawing many more customers, who seemed to like the increased variety of menu choices over that of the previous menu. But good news soon became bad news as long waiting lines began to deter customers, and business dropped off. Because of space and other limitations, there didn’t seem to be any viable options to consider. Then a customer mentioned a technique called mass customization that was being used in the company he worked for. He said it really streamlined processing, and maybe it could work for the restaurant.
Describe how that approach might work at the restaurant and why that could be expected to reduce waiting times. What costs would be involved in transitioning to such a system? What other approaches could be used to reduce waiting times?
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The owner of Eat Now Restaurant implemented an expanded menu last year. The menu was a success, drawing many more customers, who seemed to like the increased variety of the menu choices over the previous menu. But, good news soon became bad news as long waiting lines began to deter customers and business dropped off. Because of the space and other limitations, there didn’t seem to be any viable options to consider. Then a customer mentioned a technique called mass customization that was being used at his company. He said it really streamlined processing and maybe it could work for the restaurant.
What costs would be involved in transitioning to this system?
The owner of Eat Now Restaurant implemented an expanded menu last year. The menu was a success, drawing many more customers, who seemed to like the increased variety of the menu choices over the previous menu. But, good news soon became bad news as long waiting lines began to deter customers and business dropped off. Because of the space and other limitations, there didn’t seem to be any viable options to consider. Then a customer mentioned a technique called mass customization that was being used at his company. He said it really streamlined processing and maybe it could work for the restaurant.
Describe how that approach could work at the restaurant and why it could be expected to reduce waiting lines.
Only the blanks in A, B and D please.
Chapter 18 Solutions
OPERATIONS MANAGEMENT -CONNECT
Ch. 18.1 - Prob. 1.1RQCh. 18.1 - Prob. 1.2RQCh. 18 - Prob. 1DRQCh. 18 - Why do waiting lines form even though a service...Ch. 18 - Prob. 3DRQCh. 18 - Prob. 4DRQCh. 18 - What approaches do supermarkets use to offset...Ch. 18 - Prob. 6DRQCh. 18 - Prob. 7DRQCh. 18 - Prob. 8DRQ
Ch. 18 - Prob. 9DRQCh. 18 - Prob. 1TSCh. 18 - Prob. 2TSCh. 18 - Prob. 3TSCh. 18 - Prob. 1CTECh. 18 - Prob. 2CTECh. 18 - Prob. 3CTECh. 18 - The owner of Eat Now Restaurant implemented an...Ch. 18 - Prob. 5CTECh. 18 - Prob. 1PCh. 18 - Prob. 2PCh. 18 - Prob. 3PCh. 18 - Prob. 4PCh. 18 - Prob. 5PCh. 18 - Prob. 6PCh. 18 - Prob. 7PCh. 18 - Prob. 8PCh. 18 - Prob. 9PCh. 18 - Prob. 10PCh. 18 - Prob. 11PCh. 18 - Prob. 12PCh. 18 - Prob. 13PCh. 18 - Prob. 14PCh. 18 - Prob. 15PCh. 18 - A priority waiting system assigns arriving...Ch. 18 - Prob. 17PCh. 18 - Prob. 18PCh. 18 - Prob. 1CQ
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