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Q1) How may ISO 9001 improve quality for the organization and the consumer?
Q2) You are in charge of scheduling the waitstaff for a 24-hour restaurant. You have a staff of nine full-time employeesand three part-time employees; however, one staff member is on FMLA leave,another was called to jury duty, and a third has an eye condition that preventshim driving at night. Two staff members are college students that cannot workdays. One staff member is a new hire and still needs training. Create a weeklong work schedule to meet the needs of the employees, the customers, and therestaurant.
To evaluate the performance of each project proposal with respect to their Overall
Your Transformational Story: To complete this Shared Activity, observe the following: Describe yourself before your transformation experience. o Describe your transformational experience (make sure this is an experience you are comfortable shar..
How would applying the core values and concepts of the Baldridge Health Care Criteria for performance Excellence improve health care quality?
Analysis of the overall project risk
Which of the following alternatives gives the probability that the project will be completed by the desired completion date?
What kind of positive or negative incentive could have improved this situation?
List and describe two techniques for risk identification, such as brainstorming, a Work Breakdown Structure (WBS), or a scenario analysis.
The project life cycle typically passes through four stages: definition, planning, execution, and delivery. Do situations exist in which projects may not pass through each of these typical stages?
Provide an example of a "best buy" from your professional experience where quality aspects were not met in accordance to the text definition of quality dimensions.
It is important for the project manager to gather data on the work that has already been executed in the project to compare the plan against what is actually happening.
Why are the Project Charter and Project Scope Statement artifacts critical to the success of a project? Describe some of the key elements of these artifacts.
In the restaurant industry, what could be the single most difficult issue in procurement management for a project manager? Why?
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