Christopher holder thread chris holder 17 post re

  • Bellevue University
  • MBA 675
  • Homework Help
  • BellevueRebel
  • 28
  • 91% (22) 20 out of 22 people found this document helpful

This preview shows page 19 - 21 out of 28 pages.

Christopher HolderThread:Chris Holder #17Post:RE: Chris Holder #17Author:Posted Date:January 11, 2016 8:55 PMStatus:Published(Post is Read)Chris,Great example of the differences between complete inspection and sampling. Ihad not thought of with a vehicle that is useless after testing. I think that thiscan be broken down even further though since I know that these vehicles havehad sampling done on numerous parts that go into the final product. So even ifthe final product is not completely inspected many of its components have beentested through sampling. So sampling can be of great value to ensure the qualityof an item.LinLinda NewillThread:Question #15 ­ BurtPost:Question #15 ­ BurtAuthor:Posted Date:January 9, 2016 3:22 PMStatus:PublishedQuestion #15Illustrate the differences between prevention and appraisal costs using arestaurant setting as an example.Jerimiah Burt
2/21/2016Collection – MBA675­T303 Operations & Logistics in the (...Prevention costs are incurred due to anything that is designed to prevent anyaccidents, defects, or something that could cause a downfall for a business.­For a restaurant this could be training all employees, testingequipment for inaccuracies, ensure all food related rules are being followed,sanitize all food areas before food prep, how to bus tables properly, and how tomaneuver around the restaurant as a unit throughout the night.Appraisal costs are usually incurred after the fact, as in after each day, month, oryear. It is more of an evaluation of how you did so that you can prepare for thefuture and your preventions costs to prevent any bad reviews or problem areas.­These costs are generally incurred from customer comment cards andusing them to improve, managers overseeing their employees and occasionallyinspecting any food going out to customer’s for any imperfections, and the costto evaluate what happened and where you need to invest in your next set ofprevention costs.I have worked in a restaurant as a server and we had cleaning duties everydaybefore shift out on the floor, at our drink stations, and we had to make sureeverything at our tables were adequate for use. The cooks had to look throughall of the food they will be using for the day to prevent using any expired or badfood. And the manager walked around the entire restaurant to make sureeverything was in pristine condition before opening the doors for the day. Theseare all specific examples of prevent costs that happen on a daily basis.Each day before the restaurant opened we would have a huddle and talk aboutwhat the day was going to look like based on day of week, holiday, etc. We alsotalked about anything that went wrong the day before or something we need tocorrect that is becoming a problem. The manager would read us any commentcards or comments made from customers so we know what our customers are
20/28

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture