论文代写价格-有关餐厅排队问题的讨论分析。在附近一些其他经营的餐馆，观察到的是单线排队系统。这可能有多种好处。它可以缩短排队时间。然而，这也表明需要人员引导消费者到一个座位位置。所有这些活动也可能导致更高的等待时间。可见性的问题将受到过程的影响(Bojanic和Drew Rosen, 1994)。检票排队也是一个问题(Fu and Parks, 2001)。最好的方法是为病人添加数字系统来处理文书工作的问题，并获得更多关于餐厅流程的信息。停车场的交通问题可以通过使用数字排队系统来解决。自动化还需要更多的因素。通过引入更多的自动化，可以减少工作负载(Akbari Haghighi, 2010)。然而，人们需要解决这个协议中缺失的人的因素。服务操作需要混合在呈现给使用者的服务中。这将全面改善整个过程。从这方面得出结论和建议。
To conclude, the report had analysed the services rendered in warehouse café. The service sector design and the resource management of the company were analysed. By using outside-in perspective a number of three messages, these are the consumers who are primarily engaged with providing of the services with the consumers. It is imperative to comprehend the consumer. This was done from analysis. The second message that was concerned was how the roles of the information about consumers who were meat lovers were treated. There is an innate anxiousness and a tense behaviour are observed. This leads to negative emotions. This causes the complete service to be impacted. In addition, the aims of the analysis indicate the importance of role resource constraints and visibility to the consumers. These are deemed to be potentially detrimental to the overall service experience. In connection to the patient, management is the resource management. The report indicates that the main issue that the restaurant faces is the resource limitations. These are further exacerbated by the queuing system. Moreover, there is a need for a combination of modern digital systems and an improvement in the services to address the needs of the client. It can be comprehended a need for a combination of the services to ensure that the client needs and the employee fatigue are addressed in the system. The real issue is the lack of the appropriate services and a model that would address the needs of the client.
From this analysis, certain recommendations are drawn. These have been detailed in the following.
The recommendation that is drawn is grounded on analysis of the systems that are prevailing across the systems. The service design and the resource constraints need to be considered in this paradigm.. It is evident that a need for better system that is a combination of modern digital tools to find the service personnel requirement (Yesilada and Direktör, 2010). There must be an integrated dynamic queuing system that is constructed on consumer traffic in the system. An elimination of the queuing system is needed in order to ensure that a cohesive flow between the different operational units in the restaurant (Freitas and Barros, 2016).
A more culturally sensitive message needs to be explored with the people. The training staffs need to be taught more about culture sensitivity (Armstrong, Mok and Chan, 1997).
A hybrid system is the main system that must be created. It is imperative to ensure that this is a fluid model that changes established on the consumer who frequents the place. This is the main requirement. Furthermore, the restaurant needs more funding to ensure a more cohesive flow of operations.
Added to this, there is an increase in the intense competition in the business (Fick and Brent Ritchie, J1991). The company needs to make it more attractive to address the needs of the consumers. It is estimated that these changes would increase the consumer patronage and wider audience segmentation.