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Unformatted text preview: sold. Typically in restaurants, the margin on drinks is so low that a majority of profits are made there. It seems strange that the without batching profit numbers is so low when that many drink are being sold. However, it is clear that batching must be used especially because max customers increases from 64 to 112 when batching is used. Challenge 3 The impact of dining time on performance affects utilization and throughput. Utilization decreases with average meal time. The demand relative to capacity 304 dinners...
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- Spring '07