What were the most important factors that were

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Chapter 4 / Exercise 2
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Collier/Evans
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1. What were the most important factors that were helpful with your location decision? 2. What are some advantages and disadvantages of having your business located in this area? 3. What other locations did you consider? Are there any plans of expansions or additional restaurants? 1. How would you describe the layout of the restaurant? 2. What would you say was the in³uence behind the design of the restaurant’s layout? 3. How does the design layout a´ect your customers? Would your make any changes? 1. What are the positions o´ered at your restaurant and their quali±cations? 2. How is your employee’s overall morale? How would you rate your employee turnoverrate: low, medium, or high?
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Chapter 4 / Exercise 2
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Collier/Evans
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3. What would you say were the top three competitive priorities that drive your operation? 1. As a foreign owned and operated company, how do you determine who would beyour suppliers? 2. Do you have any supplies that are received through import? 3. Do you have existing agreements with all of your suppliers? 1. How are inventory levels and decisions related to inventories made? 2. How are your orders tracked when requests are processed for replenishment? 3. How can you improve in this area? 1. What are your peak hours/days? 2. How far in advance do you schedule? 3. What strategies are put in place to cover shifts during peak hours/day/seasons? 1. Who manages the maintenance at your location? 2. How are the assets maintained and who provides maintenance on them? 3. Do you maintain maintenance schedules? 4. How do the cost a´ect the budget?

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