NAME:
RESTAURANT EXERCISE
What considerations are important regarding the following decision variables when managing a
FAST-FOOD RESTAURANT or FINE-DINING RESTAURANT (Pick only ONE type or restaurant for answering
the following questions!) Use the space provided to answer with short-answer or bullet points.
What are the competitive priorities of the restaurant type you have selected?
Staffing/Scheduling (Who do you need? What skill-level? When should they work?):
Quality (What does quality refer to in your restaurant? How do you ensure the quality of the food?):
NAME:
Inventory (How much inventory do you need? When should you place new orders?):
Sourcing/Purchasing of ingredients (Where to buy? What is your decision criterion?):
Process type [How would the food be prepared (equipment, process steps, people, etc.)?]:
