A waiter at a famous French restaurant is interested in obtaining your help in improving the layout
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A waiter at a famous French restaurant is interested in obtaining your help in improving the layout of the serving area. After establishing the space needs for the salad serving, beverage serving, dessert serving, soup serving, entree serving, and cashier areas, you decide your next step is to develop a from-to chart. To do this you need to establish equivalency of loads. Establish these equivalencies and explain your reasoning.
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Related Book For
Facilities Planning
ISBN: 9780470444047
4th Edition
Authors: James A. Tompkins, John A. White, Yavuz A. Bozer, J. M. A. Tanchoco
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