Case Assignments
For each module you will need to complete case study questions from your text Managerial Economics and Organizational Architecture. Read the scenario provided in the text and then answer the questions provided:
Book: Brickley, J., Smith, C., & Zimmerman, J. (2016). Managerial economics and organizational architecture (6th ed.). New York: McGraw Hill/Irwin.
Analyzing Managerial Decisions: Tipping in Restaurants
11-5. In most restaurants, the waiters receive a large portion of their compensation through tips from customers. Generally, the size of the tip is decided by the customer. However, many restaurants require a 15 percent tip for parties of eight or more. Using the concepts from this chapter, discuss (a) why the practice of tipping has emerged as a major method of compensating the wait staff, (b) why the customer typically decides on the amount of the tip, and (c) why restaurants require tips from large parties.
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