Management is   Question 16 options:   an art   a science   both an art and a science   none of the above

Performance standards are the benchmarks against which performance is measured.   Question 3 options:   True   False

Q 28 please help me all info is there Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 97 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 144 customers per hour. Use Exhibit 4.6 Furthermore, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers. b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? Note: Round up your answer to the next nearest whole number

Question 3 5 pts A restaurant manager tracks complaints from the diner satisfaction cards that are turned in at each table. The data collected from the past week's diners appear in the following table. Complaint Food taste Frequency Food temperature Ordermistake Slow service 27 9 5 Table/utensils dirty 47 Too expensive 9 Using a classic Pareto analysis, what top categories comprise 80% of the total complaints? O Table/utensils dirty O Food taste, Food temperature, Order mistake, Slow service, Too expensive O Table/utensils dirty, Food taste, Slow service O Food taste, Food temperature, Order mistake, Slow service, Table/utensils dirty Previous I Ne Quiz saved at 11:37am S

Question 7 You should benchmark a company that: O Is in a different business O Makes benches O Follows a different strategy than your company O Is considered best in class in using processes of interest to your company

3.) Compile a hypothetical list of stakeholders’ needs.   Stakeholder Wants (“Whats”) System Attributes (“Hows”)

Question 1 A ton-mile is A rate measSure fro trucks A rate measure for marine carriers The movement of 2,000lbs of freight for one mile The movement of 2,000lbs of freight for one mile on rail

Components of an integrated manufacturing system include:   Question 17 options: a. material handling equipment b. computer control c. human workers d. all of the above

A strong attraction for both a hotel guest and employee is to know the hotel is known for which of the following?   Question 7 options:   a)  Being an employer of choice   b)  Being a high cost hotel   c)  Being a good service hotel   d)  Being a hotel with high turnover

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