ASSESSMENT NO. 3 A. A catering company prepared and served 300 meals at an anniversary celebration last week using eight workers. The week before, six workers prepared and served 240 meals at a wedding reception. a. For which event was the labor productivity higher? Explain. b. What are some possible reasons for the productivity differences? B. A company that makes shopping carts for supermarkets and other stores recently purchased some new equipment that reduces the labor content of the jobs needed to produce the shopping carts. Prior to buying the new equipment, the company used five workers, who produced an average of 80 carts per hour. Workers receive $10 per hour, and machine cost was $40 per hour. With the new equipment, it was possible to transfer one of the workers to another department, and equipment cost increased by $10 per hour while output increased by four carts per hour. a. Compute labor productivity under each system. Use carts per worker per hour as the measure of labor productivity. b. Compute the multifactor productivity under each system. Use carts per dollar cost (labor plus equipment) as the measure. c. Comment on the changes in productivity according to the two measures, and on which one you believe is the more pertinent for this situation.The major steps in service blueprinting are as follows: 1. Establish boundaries for the service and decide on the level of detail needed. 2. Identify and determine the sequence of customer and service actions and interactions. A flowchart can be a useful tool for this. 3. Develop time estimates for each phase of the process, as well as time variability. 4. Identify potential failure points and develop a plan to prevent or minimize them, as well as a plan to respond to service errors.
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