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| Author: | Still, B Decker, R. |
| Title: | Applying capacity-management science : The case of Browns Restaurants. |
| Journal: | Cornell Hotel and Restaurant Administration Quarterly
1999 : JUN, VOL. 40:3, p. 22-30 |
| Index terms: | Restaurants Managerial activities |
| Language: | eng |
| Abstract: | Capacity-management science is a process-based, analytical approach to measuring restaurant operations from both the guest and company viewpoints. The authors state in the article that by measuring and analyzing the timing and duration of cooking and service tasks, restaurant managers can identify and eliminate bottlenecks and excess staffing, thereby improving service while controlling costs. |
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