Questions related to waiting time in restaurant

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Reference no: EM1378234

In a restaurant business such as casual dining how would a manager react to the following three scenarios?

Question1. How would the manager determine how many customers he/she is willing to see walk away based on the wait time?

Question2. Discuss what alternatives would a manager have to minimize the wait time and maximize the utilization of the facility and staff?

Question3. What is the existing capacity of the organization cuch as Chili's restaurant?

Reference no: EM1378234

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