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Assessment 3BENIHANA RESTAURANT.Q1 (a) Running an restaurant is not an easy task as you need to keep customer happy who youare serving as well who are waiting to be served. From my personal point of view as I have abit experience in hospitality industry batching at peak times is very essential for restaurant, aswe can see from my simulation using theory of maximum utilization of capacity we get, maxcustomer served are 120anddrinks and dinner served are 151 dinner served 463respectively. As batching helps in serving more customer , here i had used batching moreduring peak times but after 8pm there is not so much rush so using batch of 4 on one table ismore beneficial and keeping bar sizemore to 47 so more people can wait in the bar enjoyingthe happy hour and we don’t loose any of them also as we want to maximize the number ofcustomer coming to our restaurant we put dining timeto minimum during peak hours to 45min and after 8 till the closing of shop as I told you earlier there is not so much rush so wecan give personal experience to customer, we can serve maximum amount of customer in thiscombination without losing more customer. So here I can say that using proper batching andright time and with proper utilisation of happy hour we are able to serve more drinks anddinner to our customer. D d d d d d d d d d d d d d d d d d d d d d d(b) The maximum number of users that can be supported without an unacceptable decline inthe quality of the resource or of the visitor experienceis capacity management (Coccossis andMexa, 2004).