2 Using your past experience of – or experience from a special visit to – an all-you-can-eat buffet … even if it is a single cultural or ‘ethnic’ cuisine, such as Chinese, or a carvery or a restaurant breakfast buffet, as distinct from one as complex as JRC …

what can you learn about the behaviour of different customers (and conclude about what they see as important), the food available (and the challenge of keeping fresh supplies available) and the service

(seating, serving and cleaning)? What operational improvements could you suggest?