To reduce the negative impact of perishability, a service business can
A) develop strategies to deal with fluctuating demand
B) develop strategies to enhance supply
C) develop strategies to modify capacity as demand fluctuates
D) all of the above
Correct Answer:
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Q151: In terms of service characteristics, _ refers
Q152: In terms of service characteristics, _ refers
Q153: In terms of service characteristics, _ refers
Q154: To reduce the level of intangibility of
Q155: Because of the service characteristic of _,
Q157: A restaurant that hires extra employees at
Q158: To reduce the negative consequences of inseparability,
Q159: The service characteristic which would have the
Q160: The service characteristic which is most affected
Q161: To reduce the negative impact of variability
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