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QUESTION 1
A restaurant has experienced a sudden increase in customer complaints and as a consequence the restaurant has been losing customers and orders. The quality manager wants to identify the problems and causes that might be contributing to customer dissatisfaction. Discuss how the manager would apply quality tools and techniques to resolve these complaints and improve customer satisfaction
QUESTION 2
(a) Distinguish between variable measure of quality and attribute measure of quality. Support your answer by means of examples
(b) Identify the different types of control charts and discuss their use in statistical process control
Guidelines for conducting a competitive negotiation The most important rule in conducting a complex negotiation is that you should have done the planning for it and you should
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Input to Quality Control Process The inputs to quality control are: Project management plan: this consists of the quality management plan which helps to control quality.
Question : More and more hospitality managers are aiming towards sustainability. (a) As a future trend for management of hospitality organizations discuss what particular
"Sustainable" is a word/concept that is more frequently being used in Mauritius, both by government bodies and private companies. Some are working towards environmental protection
detailed notes on abc analysis
Question: A company faces a decision with respect to a product (code named M997) developed by one of its research laboratories. It has to decide whether to proceed to test mark
What have been the traditional; strengths and weaknesses for Asian countries in the pursuit of sustainable development and CSR policies?
PERIODICALS DEPARTMENT: Since periodical publications are now a major information disseminating media, the work of the Periodical Publications Section assumes great magnitude
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