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Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 88 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 128 customers per hour. Use Exhibit 4.6. Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers. a. During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?

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Answer:

The local restaurant is in the zone of service. In the zone of service the customers received by a business are less that the capacity that the business can serve (now they have 88 per hour and they can serve 128 per hour).

The next step is the critical zone, and the restaurant is forecasting they will have doubled their client base in one year ( that is 88*2= 172 per hour against their capacity of 128 per hour). At this stage number of people the business gets is above what it can handle. This results in customers that are not served. Business capacity needs to be increased at this stage to avoid customer dissatisfaction.

The no service zone is when many customers are not being served.

Explanation:

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