Cheyenne is the manager of a local small hotel. just today cheyenne received word that a major convention will be coming to town next month, and the demand for hotel rooms is expected to skyrocket. in a conversation with the owner, she asked, "what should our approach to pricing be for the week of the convention? should we require payment in full at the time of the reservation? " which management method is cheyenne using?

1. what are the unique operational challenges to delivering fresh meals? 2. why is speed of delivery so important for delivered meals? what variety of options contribute to this performance metric? 3. how could operations management concepts be utilized to improve the performance of freshly? 4. what are your typical product delivery times? what would be required to speed these up? 5. what are your delivery batch quantities? how could you reduce batch size and reduce delivery cost simultaneously using operations management concepts?