Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 100 customers per hour. Use Exhibit 4.6. Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers. a. Currently, during these nights, are they in the zone of service, the critical zone, or the zone of nonservice? O Zone of service Critical zone O Zone of nonservice b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? (Round up your answer to the next nearest whole number.) Service capacity must increase to customers per hour

Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 100 customers per hour. Use Exhibit 4.6. Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers. a. Currently, during these nights, are they in the zone of service, the critical zone, or the zone of nonservice? O Zone of service Critical zone O Zone of nonservice b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? (Round up your answer to the next nearest whole number.) Service capacity must increase to customers per hour

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter4: Linear Programming Models

Section4.8: Data Envelopment Analysis (dea)

Problem 42P

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Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given number of tables and chairs, and the typical time it takes to serve a customer, they the owners estimate they can serve on average about 100 customers per hour. Owners of the restaurant anticipates that, in one year their demand will double as long as they can provide good service to their customers. How much will they have to increase their service capacity to in order to stay out of the critical zone? (Roundup your answer to the next whole number.)
Measurements and metrics pertaining to customer service are essential; nevertheless, what are the potential drawbacks associated with having an excessive number of these types of measures?
A local restaurant is concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest time of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, they figure they can serve, on average, about 100 customers per hour. The owners now anticipate that in one year, their demand will double from the current demand of 75 arrivals per hour, as long as they can provide good service to their customers. How much will they have to increase their service capacity to stay out of the critical zone? That is, how many customers should they be able to plan for? Keep in mind that service capacity utilization rate = arrivals rate / service rate.
Shouldice Hospital in Canada is widely known for one thing—hernia repair! In fact, that is the only operation it performs, and it performs a great many of them. Over the past two decades this small 90-bed hospital has averaged 7,000 operations annually. Last year, it had a record year and performed nearly 7,500 operations. A hernia repair operation at Shouldice Hospital is performed by one of the 12 full-time surgeons assisted by one of seven part-time assistant surgeons. The first operations begin at 7:30 AM each day, Monday through Friday. Surgeons generally take about one hour to prepare for and perform each hernia operation, and they operate on an average of at most four patients per day. This four patient per day limit on the average number of operations performed per surgeon has been found to be the best operating level for the hospital as it takes into account time the surgeons need for patient exams and consultations, updating medical charts, writing reports, traveling to…
Service Intangibility means that customers of a hair salon cannot see their haircuts until after the service is completed. How might a hair stylist use their own personal grooming and choice of work clothing to deal with this issue?
Shouldice Hospital in Canada is widely known for one thing—hernia repair! In fact, that is the only operation it performs, and it performs a great many of them. Over the past two decades this small 90-bed hospital has averaged 7,000 operations annually. Last year, it had a record year and performed nearly 7,500 operations. A hernia repair operation at Shouldice Hospital is performed by one of the 12 full-time surgeons assisted by one of seven part-time assistant surgeons. The first operations begin at 7:30 AM each day, Monday through Friday. Surgeons generally take about one hour to prepare for and perform each hernia operation, and they operate on an average of at most four patients per day. This four patient per day limit on the average number of operations performed per surgeon has been found to be the best operating level for the hospital as it takes into account time the surgeons need for patient exams and consultations, updating medical charts, writing reports, traveling to…
Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve on average about 100 customers per hour. During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?
The manager of a local restaurant “RRR” asks you to improve the existing “online food ordering system” with an additional function. It is desired that the new function informs the customer about the approximate time needed to deliver the foods after customer submits the order via the website of “RRR”. If you plan to prepare an online questionnaire for the customers that they may fill on theweb site of “RRR” Write 2 questions that you may use nominal scale and 2 questions that you may useinterval scale.
Shouldice Hospital in Canada is widely known for one thing-hernia repair! In fact, that is the only operation it performs, and it performs a great many of them. Over the past two decades this small 66-bed hospital has averaged 5,080 operations annually. Last year, it had a record year and performed nearly 5,580 operations. A hernia repair operation at Shouldice Hospital is performed by one of the 12 full-time surgeons assisted by one of seven part-time assistant surgeons. The first operations begin at 7:30 AM each day, Monday through Friday. Surgeons generally take about one hour to prepare for and perform each hernia operation, and they operate on an average of at most four patients per day. This four patient per day limit on the average number of operations performed per surgeon has been found to be the best operating level for the hospital as it take into account time the surgeons need for patient exams and consultations, updating medical charts, writing reports, traveling to…
Create a customer blueprint using the guest cycle as a model for a fine-dining Italian restaurant. Consider the touch points at each component. The different components of the guest cycle include pre-arrival, arrival, on site, departure, and assessment.
MGMT Hospital Inc is a private concern that recently opened it doors to the public in the suburbs amidst heavy traffic. There are hardly any quiet nights. Sirens are a constant feature. However, once inside, there is just the hustle and bustle of hospital staff going back and forth. A hospital readmission is when a patient who is discharged from the hospital, is re-admitted again within a certain period of time. Hospital readmission rates for certain conditions are now considered an indicator of hospital quality, and also affect the cost of care adversely. For this reason, Centers for Medicare & Medicaid Services established the Hospital Readmissions Reduction Program (HRRP) which aims to improve quality of care for patients and reduce health care spending by applying payment penalties to hospitals that have more than expected readmission rates for certain conditions. Although diabetes is not yet included in the penalty measures, the program is regularly adding new disease…
MGMT Hospital Inc is a private concern that recently opened it doors to the public in the suburbs amidst heavy traffic. There are hardly any quiet nights. Sirens are a constant feature. However, once inside, there is just the hustle and bustle of hospital staff going back and forth. A hospital readmission is when a patient who is discharged from the hospital, is re-admitted again within a certain period of time. Hospital readmission rates for certain conditions are now considered an indicator of hospital quality, and also affect the cost of care adversely. For this reason, Centers for Medicare & Medicaid Services established the Hospital Readmissions Reduction Program (HRRP) which aims to improve quality of care for patients and reduce health care spending by applying payment penalties to hospitals that have more than expected readmission rates for certain conditions. Although diabetes is not yet included in the penalty measures, the program is regularly adding new disease…