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Title: DEVRY BSOP 588 Midterm Exam 100% Correct


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  • DEVRY BSOP 588 Midterm Exam 100 Correct
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  • BSOP 588 Midterm Exam 100 Correct
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  • Question (TCO A) Compare and contrast the
    evolution of quality and the role it played in
    the management of U.S. and Japanese business
    firms from the 1950s to the present.
  • Question (TCO B) Compare and contrast the
    following definitions of quality. Definition 1
    Quality is the totality of features and
    characteristics of a product or service that
    bears on its ability to satisfy given needs.
    Definition 2 Quality is meeting or exceeding
    customer expectations.
  • Question (TCO A) Explain the three core
    principles of total quality.
  • Question (TCO H) Identify and discuss five
    differences between service and manufacturing
    organizations.
  • Question (TCO B) Cite two ways that the
    accounting function can contribute to the
    achievement of quality.
  • Question (TCO C) Deming states that knowledge is
    not possible without theory, and experience alone
    does not establish a theory. Explain this
    statement as it applies to management decision
    making.
  • Question (TCO G) Cite three ways that middle
    management can impede an organizations
    transition towards a total quality environment.
    Why is it important that middle management be
    supportive of a total quality initiative?
  • Question (TCO H) Identify and discuss the five
    key dimensions of service quality.
  • Question (TCO D) The criteria for Performance
    Excellence for the Malcolm Baldrige award consist
    of a hierarchical set of categories, items, and
    areas to address. Which of the following four is
    NOT one of them?

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  • Question (TCO A) The finance function is
    responsible for
  • (TCO A) Discuss how a fast-food restaurant could
    measure its quality effectiveness using each of
    the following definitions of quality
    product-based, user-based, value-based, and
    manufacturing-based.
  • (TCO B) Explain each of the following statements
    as they apply to modern quality management.
  • (TCO A) Explain the three core principles of
    total quality.
  • (TCO H) Discuss how front-line employees are
    critical to customer assessment of service
    quality. Identify the challenges faced by
    front-line employees.
  • (TCO B) Cite two ways that the accounting
    function can contribute to the achievement of
    quality.
  • (TCO C) Deming states that knowledge is not
    possible without theory, and experience alone
    does not establish a theory. Explain this
    statement as it applies to management decision
    making.
  • (TCO A) Contrast the mindset of management under
    total quality and more traditional management
    structures with respect to employees,
    manufacturing, and leadership.
  • (TCO B) Explain each of the following statements
    as they apply to modern quality management. a.
    Customer service is the rule, not the exception.
    b. The absence of defects is a given rather than
    a source of competitive advantage.
  • (TCO A) Describe the relationship between quality
    and personal values.
  • (TCO H) Identify and discuss five differences
    between service and manufacturing organizations.
  • (TCO B) Cite two ways that the accounting
    function can contribute to the achievement of
    quality.
  • (TCO C) Compare and contrast the quality
    philosophies of Deming and Juran.
  • (TCO G) Discuss the concept of best practices and
    their effect on quality management success.
  • (TCO H) Identify and discuss the five key
    dimensions of service quality. Given an example
    of a service and describe how a customer may
    define quality along each of these dimensions.
  • (TCO D) The criteria for Performance Excellence
    for the Malcolm Baldrige award consist of a
    hierarchical set of categories, items, and areas
    to address. Which of the following four is NOT
    one of them?
  • (TCO E) According to Kanos classification of
    customer requirements, a cup of coffee that is
    served hot and fresh at a restaurant specializing
    in breakfasts fits which class of customer
    requirements?
  • (TCO F) Characteristics of effective strategic
    leadership include all of the following EXCEPT
  • (TCO A) General-purpose financial statements are
    the product of
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