A restaurant decides to offer a lunch buffet instead of a la carte ordering. Which of the following is not a co-production benefit of the restaurant's decision?
A) Increase in cost efficiency from being able to serve more customers without needing more waitstaff
B) Increase in guests' perceived control since they can choose their favorite foods in their preferred quantities from the buffet
C) Increase in production efficiency from utilizing a kitchen that might otherwise be more idle
D) Increase in inventory efficiency from minimizing food waste

Question

Quizplus · Accepted Answer

The increase in inventory efficiency from minimizing food waste is not necessarily a co-production benefit. Co-production benefits typically involve aspects where the customer participates in the production or delivery of the service, such as increased perceived control over their meal choices (B). Minimizing food waste is more related to operational efficiency and cost management from the restaurant's perspective, rather than a direct benefit of customer participation in the service delivery process.

A Restaurant Decides to Offer a Lunch Buffet Instead of a La