174k views
1 vote
Aggregate planning in the case of a high-volume product output business such as a restaurant is directed toward

A. smoothing the service rate
B. reducing the size of the workforce.
C. making the kitchen and woitstaff more flexible.
D> coming up with a fixed staffing level
E. making weelly work schedules more stable.

User Mbejda
by
8.7k points

1 Answer

3 votes

Final answer:

Aggregate planning in a restaurant is predominantly concerned with smoothing the service rate, ensuring consistent service delivery to meet customer demands. Specialization of tasks among workers, such as chefs and bakers, enhances a kitchen's ability to produce more meals efficiently.

Step-by-step explanation:

Aggregate planning in the context of a high-volume product output business like a restaurant is directed primarily towards smoothing the service rate. This is because in such a setting, consistent service delivery is critical to meet customer expectations and manage workflow effectively. Indeed, aggregate planning aims to ensure that the restaurant can handle the fluctuating demands in such a way that the service rate remains stable without overburdening staff or resources.

As part of aggregate planning, a restaurant might implement job specialization where tasks are divided amongst various roles like top chefs, sous chefs, and kitchen help. For instance, if we have a team of a baker and a chef, each specializing in their respective areas, the kitchen can produce more meals in a given period of time. This efficiency is due to specialization allowing each worker to hone their skills and perform their tasks more effectively than if they were required to perform a broad range of duties from appetizers to desserts.

User Minh Pham
by
8.3k points
Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.