Babson Case Number: BAB035 | Length: 8 Pages

Abstract

This case describes the operations of a limited-menu restaurant. It is used to illustrate the following topics: restaurant as an operating system; cost structure in a limited-menu restaurant; areas of competitive advantage; basic process analysis in a service situation and the development of a formula for a multi-site concept.

The case was primarily written for a mid-term exam in an undergraduate core introductory Operations Management course. However, it can also be used for introducing the concept of “Production-Line Approach to Service” in a Services Management course.