Answer:
The recommendation for the manager is to investigate more on scheduling and balancing.
Explanation:
It is clear that it is not a problem of quality (the problem is the number of repairs per day, not how the satisfaction customer's level is after the repairment). It is not either a problem of absenteeism since it does not define the total workers hired Vs the output of the total repairs. It seems that the effective capacity has to do more with how the tasks and loads are carried by the working team, since the difference between "design" capacity and "effective" capacity suggests a problem with balancing and scheduling activities
Answer:
I pretty sure it's B. 15
Explanation:
Because if their are two employees and combine they make thirty sandwiches an hour, you just divide the number of sandwiches by the number of employees.
Hope this helps :)
Answer:
Profit growth
Explanation:
The core responsibilities of a Chief Executive Officer(CEO) involves communicating on behalf of the company with government officials, institutions and entities, making better and responsible corporate decisions that will accelerate the growth and the development of the company and communicating on behalf of the company with its directors, boards and shareholders.
As a CEO of a Major cooperation, my initial attention will be given to the company's profit growth. I will put in place goals, objectives and strategies that would lead the company to growth in revenues and profits generation, and thus, enabling the company to expand and realize unprecedented profit growth.
ANSWER:D
EXPLANATION:it puts the word out in public
Answer:
Not only will the ingredients for the menu be easily available and fresh but they will also cost less as they are in season (abundance). Knowing which kind of ingredients are in season, also allows the planner to plan effectively, time management and to have a good budget.
Explanation:
Menu planning is a way to get to know that people eat balanced diet that satisfies all nutritional needs, therefore good efforts are required to make an effective menu plan. Other factors to consider when planning a menu include: availability of time to cook, variety of foods, dietary requirements, type of the occasion, and financial resources.
