hw chapter 3 - Chapter 3--8,9,11,14,15 8 Complaint # of...

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Unformatted text preview: Chapter 3--8,9,11,14,15 8 Complaint # of Complaints Cold Food 105 Salad Not Fresh 94 Lack of Cleanliness 25 Flimsy Utensils 20 Poor Service 15 Food Tastes Bad 10 Food Greasy 9 Lack of Courtesy 5 9 Balance ?'s 377 Other 341 Credit Card Payment ?'s 245 Transfer Call to Other Dept. 145 Payment Receipt ?'s 57 Finance Charges ?'s 30 I would try to break the calls down into different categories that could be easily defined. I would try to break the calls down into different categories C o l d F o o d L a c k o f C l e a n l i n e s s P o o r S e r v i c e F o o d G r e a s y 50 100 150 # of Complaints # of Complaints 350 400 that could be easily defined. 11 Category # of Complaints % of Complaints $$ Loss Loose Threads 14 28 $294.00 Incorrect Hemming 8 16 $216.00 Material Flaws 2 4 $120.00 Stitching Flaws 6 12 $126.00 Pattern Alignment Errors 4 8 $240.00 Color Mismatch 2 4 $180.00 Trim Errors 6 12 $144.00 Button Problems 3 6 $36.00 Miscellaneous 5 10 $60.00 50 100 Balance ?'s Other Credit Card Payment ?'sCredit Card Payment ?...
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This note was uploaded on 04/17/2008 for the course INMGT 325 taught by Professor Weckmueller during the Spring '08 term at Wisc Stout.

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hw chapter 3 - Chapter 3--8,9,11,14,15 8 Complaint # of...

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