tlove6480 tlove6480

02-10-2017
Business

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A restaurant manager keeps track of the number of incorrect orders sent back to the kitchen. this is similar to the method of measurement known as

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BlueSky06 BlueSky06

16-10-2017

The answer is fault ratio. It is done by counting the number of errors. The manager might be learning the causes of these errors to make proper interventions and bring more accurate orders in order to improve efficiency. It will help promote the restaurant on their services and attract more customers.

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