Evaluating restaurants and shortage of stock

timer Asked: Jun 3rd, 2013

Question description




  1. Evaluating Restaurants
    Choose a restaurant with which you are familiar and use the section headings outlined in Chapter 6 (“The Restaurant Business,” “Developing a Restaurant,” etc.) to identify and explain two strengths and two weaknesses of the restaurant. What actions would you take to remove or mitigate the weaknesses? Respond to at least two of your classmates’ posts.
  2. Shortage in Stock
    Read the case study, “Shortage in Stock,” at the end of Chapter 7, and answer the following questions:
a. What immediate measures would you take to resolve the problem?
b. How would you produce the appropriate product as soon as possible?
c. What could you do in the future to always have enough product on hand?

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