Stocked in addition to the food

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Reference no: EM1343465

What makes a fast-food restourant successful

Visit a fast food restaurant and answer these questions.

1) In what ways is quality, or lack of quality, visible?

2) What items must be stocked in addition to the food?

3) How important do you think employee scheduling is? Explain.

4) How might capacity decisions affect the success or failure of the restaurant?

Reference no: EM1343465

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