4719,48选择题

i)Standardised provision of food and drink

ii)Provision of food and drink as part of retail provision

iii)Low labour costs and a lot of customer throughout

iv)Provision of food and drink generally at high price high with high level of service

i）Service quality is Memories

ii)Food and drink is Products

iii)Food and drink is Meal Experiences

iv)Experience is Service Process

i)Portion size

ii)Degree of cooking

iii)Accompaniments

iv)Deal with complaints

i）Immersed in technology and prefer online interation

ii) Priority on ethical and sustainable provenance rather than materialistic belonging

iii)Despite quality food and service, they expect "instagrammable moments"

iv)Demand work-life balance

i）Make a all-day dining operation

ii)Review and streamline service sequence steps

iii)Outsource the food production

iv)Increase tuen tables and allocating eating time limits for customers

i) Room set-up and required equipment

ii)Menu

iii)Person in-charge

iv)Costs

i)Analyse the data from previous years

ii)Observe the trends in the market place

iii)Monitor increase or decline in business volume

iv)Track the use of restaurant app.

i)Time it takes each customer to pass along

ii)Seating capacity

iii)Customer throughput in single-point service operations may be taken

iv)Forms of specialized service methods