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Operations management discussion

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In the same restaurant case could you answer those questions.Envision a business you would like to own that would employ at least 20 people

1. Determine which statistics you will employ to measure the quality characteristics of your business and how often you will conduct statistical analysis.
2. Analyze the key concepts related to capacity planning and facility location for your business.
3. Develop an appropriate level, chase, or hybrid aggregate plan to maintain a competitive advantage. Provide a rationale for developing the type of plan you did.
4. Apply the key elements of work system design, the project life cycle, and project management to your business.
5. Analyze the key concepts related to inventory planning and management as they apply to your business.
6. Include three (3) external peer-reviewed sources to support your position.

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In the same restaurant case could you answer those questions? Envision a business you would like to own that would employ at least 20 people.

1. Determine which statistics you will employ to measure the quality characteristics of your business and how often you will conduct statistical analysis.
The statistics that I will employ to measure the quality characteristic of my new restaurant are the number of outright rejections made every month by customers, the customer satisfaction index, the average time per delivery, and the waiter etiquette index. The outright rejection of dishes and average time per delivery will be examined and analyzed every month. The customer satisfaction index and the waiter etiquette index will be based on a customer survey that will be carried out every two months during the first year and every four months after the first year of operation. During the first year of operation, the customer satisfaction index and the waiter etiquette index will be analyzed very two months and after the first year the analysis will be carried out every four months.

2. Analyze the key concepts related to capacity planning and facility location for your business.

The capacity planning strategy that has been selected by the new restaurant is the lead strategy. This means capacity in anticipation of high demand has been added. This strategy means that the new restaurant will attract new customers using marketing strategies. An aggressive strategy of high quality food at very fast speed, backed with promotion will attract a ...

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Operations management is discussed very comprehensively in this explanation..

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