BENIHANA SIMULATOR.docx - Assessment 3 BENIHANA RESTAURANT...

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

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