Title

A Simple Measure Of Restaurant Efficiency

Abstract

By comparing the number of covers for a given meal period against the potential maximum that could be served in that period, a restaurant manager can gauge the restaurant's efficiency. © 1999, Cornell University.

Publication Date

1-1-1999

Publication Title

Cornell Hotel and Restaurant Administration Quarterly

Volume

40

Issue

3

Number of Pages

31-7

Document Type

Article

Personal Identifier

scopus

DOI Link

https://doi.org/10.1016/s0010-8804(99)80035-4

Socpus ID

4344645103 (Scopus)

Source API URL

https://api.elsevier.com/content/abstract/scopus_id/4344645103

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