Posted on by

Cost of Quality

 

  • Select two fast food restaurants and evaluate them in terms of service quality. Suggest ways to improve the service quality.
  • Evaluate the two fast-food restaurants in terms of the “Seven QC tools” discussed in Chapter 15. Determine the top three QC tools that tend to be most valuable to business owners. Explain your rationale.

 

What Students Are Saying About Us

.......... Customer ID: 12*** | Rating: ⭐⭐⭐⭐⭐
"Honestly, I was afraid to send my paper to you, but splendidwritings.com proved they are a trustworthy service. My essay was done in less than a day, and I received a brilliant piece. I didn’t even believe it was my essay at first 🙂 Great job, thank you!"

.......... Customer ID: 14***| Rating: ⭐⭐⭐⭐⭐
"The company has some nice prices and good content. I ordered a term paper here and got a very good one. I'll keep ordering from this website."

"Order a Custom Paper on Similar Assignment! No Plagiarism! Enjoy 20% Discount"

Related posts:

  1. Visit a local fast-food restaurant, such as McDonald’s, Wendy’s or Taco Bell and order a meal. During your visit, perform a quality and safety analysis of the facility including: 1. External store appearance 2. Accuracy of order 3. Cleanliness of the restaurant 4. Employee appearance and friendliness 5. Service speed and accuracy 6. Food quality, temperature 7. Apparent safety hazards (slippery floor, extension cords in walkways, unclean restrooms, unclean restaurant, unclean employees)
  2. Scientific Poster
  3. Case Study #2 May I Take Your Order? ou are the new public relations and marketing coordinator for a onal chain of upscale restaurants. Your manager has told you that he wants you voi see that needs to be changed. you just let me know.” he has told voil. We have so much competition now that minor problems can cost us thousands of dollars a year.” involved in all phases of improving the business. “Anything ou To begin your research. you call several of your restaurants in dif- ferent parts of the country to ask general questions. You do not say who you are or that you work for the company The first thing you notice is that the method of answering the telephone varies a great deal from location to location. Some people are abrupt, while others are polite. When you ask about reservations, you notice a variance in policy among different restaurants. Some hosts are very accommodating, while others bluntly tell you they do not take reservations. At most of the locations, you have trouble hearing because of all the background noise. You also notice that some representatives are cager to tell you about their daily specials, but other representatives have no knowledge of the daily specials Answer the following questions pertaining to options you may l. What additional research would you conduct? . What kinds of employee orientation and training programs would you suggest the company develop o would you explain the importance of these oricntation and ning programs to corporate headquarters and local managers tr ou would you prove the worth of these programs once they start?
  4. Discuss how the service person in a restaurant is part of the product the customer receives when purchasing a meal.