1. How would changing old equipment to new ones in subway (fast-food restaurant) would improve the overall service quality?
2. Explain the difference between a "management perspective" and an "employee perspective,” and discuss your level of comfort with taking on the role of a management perspective.
3. Compare and contrast total quality Management (continuous quality improvement), ISO 9000, the Baldrige criteria and Six Sigma. Which would you find most appropriate in a healthcare organization and why?
1. Define cultural literacy, why is it vital to the global manager ?