Quick-serve restaurants benefit from allowing co-production both in front of the counter and behind the counter.
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Q10: When guests serve themselves, they are usually
Q11: Guests can be allowed or encouraged to
Q12: Hospitality organizations can rely on highly paid,
Q13: If guests co-produce their own experiences, they
Q14: An important step in managing guests as
Q16: Guests who serve as "consultants" to hospitality
Q17: Co-production usually increases the time required for
Q18: Other guests are a part of the
Q19: George Tilyou's idea of co-production at Steeplechase
Q20: To cut costs all organizations should always
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