Question

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 140 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 120 customers per hour.

Required:
During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?

Answer 1

During these nights, they are in the zone of non-service.

Step-by-step explanation:

a) Data From Friday and Saturday nights:

Number of customers arriving per hour for service = 140

Estimated capacity for serving average number of customers = 120/h

b) Determination of service zones:

1) The "Zone of Service" occurs when service is below 70% of capacity, there is little or no wait time for customers, and customers will be happy.

2. The "Critical Zone" is when service is between 70-100% capacity. All their customers will be attended to without hassles, and customers will be satisfied.

3. The "Zone of Non-Service" occurs when the capacity of service is beyond 100%. Many customers will wait, some may not be attended to, and many others will not be happy nor satisfied.