Date of Defense

12-10-2014

Date of Graduation

12-2014

Department

Psychology

First Advisor

Ron Van Houten

Second Advisor

Wesley Schroeder

Keywords

Server Latency, Food Running, Restaurant Service

Abstract

The Red Robin restaurant total team method of food running was compared to that of scheduling a designated food runner of Red Robin restaurant servers by measuring latency. There were two conditions examined, total team method, and designated food runner. For these conditions there was four phases using an ABAB reversal design. The first and third phase included a designated food runner running food to tables (the A phase). The second and fourth phase (the B phase) included the total team approach. In this condition servers decisively ran food for their tables and other server’s tables. The results showed the designated food runner condition to lead to faster service than the total team approach. Survey data indicated a small server preference for the food runner condition.

Access Setting

Honors Thesis-Restricted

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