This discussion is a continuation of the Module 1 discussion. Reference back to your Module 1 post to remind yourself of the business activities and costs associated with the restaurant you picked. Then, visit a different restaurant (or visualize the operations of another restaurant) to answer the below questions.

Option #1: If you feel comfortable eating at a restaurant, observe the operations at a fast-food restaurant other than the restaurant visited for Module 1.

Option #2: If you are not comfortable eating at a restaurant, think through the operations at another restaurant. Visualize the experience when you last ate out and try to answer the below questions. Then, prepare a few questions for an employee at the restaurant. Call the restaurant you visualized and ask questions to confirm your answers. Call during a non-peak time (for example, at 3:00p.m. after the lunch rush and before the dinner rush). In your responses below, describe how your estimate differed from the insight provided by the employee.

1. List the activities required to process an order of a sandwich, beverage, and one side order. Record the time required for each process, from placing the order to receiving the completed order.
2. What activities do the restaurant from Module 1 and the restaurant from this module have in common? What activities are different?
3. Is the number of activities related to the time required to process an order? Is this reflected in the price charged to the customers? Explain.
4. Make two recommendations for improving the processes you observed. Would your recommendations increase or decrease the cost of operations?