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A small restaurant has 15 tables. It opens both for lunch and dinner. At lunch time it is always full from Monday to Friday but it works at 30% of capacity during the weekend. At dinner times it is always full on Fridays and Saturdays, and sometimes on Thursdays, but during the rest of the week booking rates range between 25% and 60%.

a) Propose a capacity management system for the restaurant.

b) How would you measure the performance of the capacity management system?

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Operation Management, Management Studies

Category:- Operation Management
Reference No.:- M92547082

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