MT 475 PUG ?Unit 2 Quality Methodologies and Organizations Essay

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YbirOht88

Business Finance

MT 475

Purdue University Global

MT

Description

In this Assignment, you will be assessed based on the following outcome: MT475-1: Examine the impact of quality methodologies on organizations. One of the main skills of quality management is to consider information from multiple sources and apply criteria and standards to this material appropriately. Carefully consider at least three appropriate double-blind peer reviewed journal articles by searching the EBSCOhost database within the Library. Then consider the questions, as follows: Issues What issues of design and management, related to restaurant operations, would you focus on, as you advise a business owner? Describe each issue in detail and include if this is an aspect of design, management, or both areas of focus. Constraints What constraints would you advise a business owner to consider? How do these constraints interact with efforts to ensure quality and performance excellence as a potential business owner’s selected strategy? Quality Goals What quality goals would you recommend to a business owner? Ensure you list each goal in a summary list, and then explain each goal in normal paragraph narrative format, following the list, to further explain your recommendation. Ensure each topic is covered to appropriate breadth and depth demonstrating knowledge of the course concept. SCM Standard Requirements ● This Assignment should be a separate MS Word document, preferably in the most current .docx file format. ● In addition to the APA 6th edition style title page and reference page; ensure your paper covers the assigned topics, with a focus on quality. The following items provide additional guidance as to writing expectations. ● Respond to the questions in a thorough manner, providing specific examples of concepts, topics, definitions, and other elements asked for in the questions. Your paper should be highly organized, logical, and focused. ● It must be written in Standard English; demonstrating exceptional content, organization, style, grammar, and mechanics. ● Your paper should provide a clearly established sustained viewpoint and purpose. Unit 2 [MT475] Page 2 of 3 ● Your writing should be well ordered, logical, and unified; as well as original and insightful. ● Ensure your paper uses APA 6th edition format for content, with properly indented paragraphs, and a minimum of 3-full pages covering the assigned topics to appropriate depth. ● A separate page at the end of your research paper should contain a list of references, in APA 6th edition format. Use your textbook, the Library, and the internet for credible research. ● Ensure you have at a minimum three quality references supporting your work: defining words, or using dictionaries, wikis, or encyclopedias, does not count as a quality reference, or meet university standards for credible online research. ● Be sure to cite both in-text and reference list citations were appropriate and reference all sources. Your sources and content should follow proper APA citation style. Review the APA 6th edition formatting and citation style found at the Writing Resources accessed through the Academic Success Center within the Academic Tools area of the course. (It should include a cover sheet, paper is double-spaced, in Times New Roman 12 - point font, correct citations, Standard English with no spelling or punctuation errors, and correct references at the bottom of the last page.) *Please note: Professors do have academic freedom to modify Assignments and requirements to mitigate against cheating and plagiarism, and help with student learning. Directions for Submitting Your Assignment: Compose your Assignment in a MS Word document and save it as Username-MT475-AssignmentUnit#.doc (Example: TAllen-MT475-Assignment-Unit2.doc). Submit your file by selecting the Unit 2: Assignment Dropbox by the end of Unit 2. MT475 Unit 2 Assignment: Quality Methodologies and Organizations Content (50%) 30 pts. (3-full pages of content) Points Possible Points Earned Issues are covered to appropriate breadth and depth demonstrating knowledge of the outcome. 10 Constraints is covered to appropriate breadth and depth demonstrating knowledge of the outcome. 10 Quality Goals is covered to appropriate breadth and depth demonstrating knowledge of the outcome. 10 Analysis (30%) 18 pts. Work demonstrates synthesis of concepts, research, and experience. 6 Work demonstrates the student’s ability to tie relevant information to real life applications. 6 Analysis exceeds basic comprehension to demonstrate higher order thinking. 6 Unit 2 [MT475] Page 3 of 3 MT475 Unit 2 Assignment: Quality Methodologies and Organizations Writing (20%) 12 pts. Correct use of APA 6th edition format, all sources used to support the paper are referenced, and three references minimum (no wikis, dictionaries, or encyclopedias). 4 Sentences are clear, concise, and direct; tone is appropriate. 4 Spelling, grammar, and punctuation are correct. 4 Total 60

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Quality methodologies and organizations outline
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Restaurant design and management issues
Constraints
Business quality goals


Running head: QUALITY METHODOLOGIES AND ORGANIZATIONS

Quality Methodologies and Organizations
Institution Affiliation
Date

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QUALITY METHODOLOGIES AND ORGANIZATIONS
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Restaurant design and management issues
Running a successful restaurant is challenging, and staying ahead of others in the industry
is even more challenging. There are varying management and design issues that restaurant
owners should look into to remain competitive. One of the design issues is poor floor plans
where wait stations, table configurations and the general bar setups hinder or impede customers
and servers. A restaurant owner should consult with an experienced architect during the
restaurant building process and an interior designer to ensure the interior layout is done correctly
(Bender & Tan, 2018). The second design issue is irrelevant decorations that mainly distract
customers and servers. Decorations should be minimal and should be geared towards telling the
restaurant’s brand story and personality. These decorations include fixtures, writings, lightings,
tables, and chairs, among others. Exposed service areas are another design issue that restaurant
owners need to address. Behind-the-scene activities in kitchens and stores should be made
confidential and limited to only the staff and servers (Bender & Tan, 2018).
Finding and retaining the right workers is a management issue that restaurant owners find
challenging solving. Employees play a vital role in determining customers’ experience. Many
restaurants complain a...


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