Operation Management: Designing a Work System in a Restaurant

The topic we’re trying to work on right now is a restaurant that is specialized in making steaks and its competitive priority is “Quality”.

Keep in mind that this assignment is not about definitions, it's about "how you're going to do it and why".

Read through the PowerPoint slides and do some research before you begin. Please write about specifics of what and why you implemented for the following points.

1. Efficiency versus behavioral approach (comparison of these two and what to implement, please don’t be vague, be specific)

2. Work Measurements (e.g. how Stopwatch time study can help restaurants to improve their timeliness of service, remember to be specific)