Product details

This case describes the operations of a limited-menu restaurant. It is used to illustrate the following topics: (1) restaurant as an operating system; (2) cost structure in a limited-menu restaurant; (3) areas of competitive advantage; (4) basic process analysis in a service situation; and (5) the development of a formula for a multisite concept. The case was primarily written for a mid-term exam in an undergraduate core introductory operations management course. However, it can also be used for introducing the concept of 'production-line approach to service' in a services management course.