Answer to Question 1
Drive Revenue by calculating number of guest reservations per 15 minutes, forecasting wait times accurately, alerting managers to delays in service, screens in kitchen
track orders and notify cook/server/manager if an order is overdue, management decisions
informed by menu mix analyses and real-time menu item sales, stored customer personal
information and buying patterns. Control Costs by forecasting business in 15-minute
increments and recommending a matching employee work schedule, serving as a time clock
for employees, requiring that all food leaving the kitchen first be assigned to an account and
employee, adjusting recipe yields and creating a kitchen production schedule based on
forecast business, tracking theoretical inventory in real time, notifying managers of
employees with large numbers of errors or voids in the system, tracking money in the till,
generating data reports for most management functions.
Answer to Question 2
Team morale is lowered when members observe some individuals getting away with violating
rules or witness unduly harsh discipline.
