Concept explainers
Case summary:
The case deals about quality at Restaurant D. They have 1,500 restaurants across Country U and Country C. The meals of the restaurant come across various quality control inspections from measurement and weighting to lab testing, tasting, and touching. As a part of their “Farm to Fork” program, they have employed statistical process control to assure that the quality expectations are met. The case further discusses about the quality success stories and SPC charts.
To determine: The report that can be issued to the supervisor based on the SPC chart.
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Principles of Operations Management: Sustainability and Supply Chain Management, Student Value Edition Plus MyLab Operations Management with Pearson eText -- Access Card Package (10th Edition)
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