Scenario:
You are an interior designer who specializes in the restaurant industry. You are about to embark on two new projects. Although the restaurants are functional, you would recommend a complete overhaul of all areas for both restaurants. However, both restaurants have budgetary constraints and will only be able to afford to focus on two or three areas of improvement. The areas to consider are the exterior, entrance, waiting area, dining area, kitchen, restrooms, and bar. The first restaurant serves high-end food; its operating hours are from 11:00 a.m. until 2:00 a.m.; it’s located downtown in a city; and most customers are professionals who work downtown during the day and people in their 20s–30s who are out for drinks during the evening. The second restaurant serves inexpensive, homestyle meals; its operating hours are from 6:00 a.m. until 2:00 p.m.; it’s located in a mid-sized town; and most customers are couples and families who enjoy having a meal together.
- Which areas would you prioritize and recommend for the downtown restaurant?
- Which areas would you prioritize and recommend for the family-style restaurant? Explain your recommendations and provide support for your reasoning. (150 words, or 2 paragraphs)
- Identify the factors in the decision framework that an organization would use to determine if a product should be produced in-house or outsourced. (75–150 words, or 1–2 paragraphs)
- Describe how an organization can use the service process design matrix when it examines its service processes. (150–225 words, or 2–3 paragraphs)