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| Topic: |
Business
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| Number of pages / Number of words: |
8 / 2145 |
Essay's paper body
At Benihana the chef cooks the meal at the table; therefore there is no WIP for food after it is prepared because the food goes directly to the customer.
d) In a typical restaurant there is no direct communication with the chef, all communication is made through the wait staff. This is different from the flow in the Benihana design as chefs are preparing food in front of the customer and has direct interaction with the customer in front of them...
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At Benihana there is no wait time (WIP) for food after it is prepared, it is served by the chef directly to the customer. At a typical restaurant the food changes hands to the wait staff from the kitchen before it is served to the customer.
e) The role of the “runner†at a typical restaurant is assumed by the wait staff as they serve the food to the table...
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General points of the essay
Food Labels, Nutrition Information and Food Additives
Benihana Of Tokyo Case
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Compare and contrast the factors that have fashioned the food and beverage offer in commercial and non commercial food outlets
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