Fill This Form To Receive Instant Help
Fill This Form To Receive Instant Help
Homework answers / question archive / 1)(a)Why was creating a market the major economic problem confronting postwar Continental Europe? What issue was market-creation supposed to resolve and how would market-creation resolve that issue? (b)Write a paragraph each on the Bretton Woods agreement (1944), the Marshall Plan (1947), the European Payments Union (1950), the European Coal and Steel Community (1951) and the Treaty of Rome (1957)
1)(a)Why was creating a market the major economic problem confronting postwar
Continental Europe? What issue was market-creation supposed to resolve and how
would market-creation resolve that issue?
(b)Write a paragraph each on the Bretton Woods agreement (1944), the Marshall Plan
(1947), the European Payments Union (1950), the European Coal and Steel Community
(1951) and the Treaty of Rome (1957). In each paragraph state how each of these
plans/treaties/agreements was designed to deal with issues arising in Question #2
above.
2)Discuss the role of the Christian Democrats in Europe’s post-WWII revival. What role
did attitudinal changes in these parties and the Catholic Church play? Who were the five
key individuals we identified? What challenges did they face and what did they
accomplish?
3) José's Authentic Mexican Restaurant "Two bean tacos, a chicken burrito grande, and a side order of Spanish rice, please." Ivan Karetski called his table's order into the kitchen as he prepared the beverage orders. Business was brisk. Karetski liked it that way. Lots of customers meant lots of tips and, as a struggling graduate student, the extra income was greatly appreciated. Lately, however, his tips had been declining. José's is a small, 58-seat restaurant that offers a reasonably broad range of Mexican food prepared and presented in a traditional Mexican style. It is located in New England in a mature business district on the edge of a large metropolitan area. The site is adjacent to a central artery and offers limited free off-street parking. The restaurant's interior decoration promotes the Mexican theme: The walls appear to be made of adobe and are draped with serapes, the furniture is Spanish-Mexican style, and flamenco guitar and mariachi alternate as background music. Patrons enter the restaurant through a small vestibule that opens di- rectly into the dining area; there is no separate waiting area. Upon arrival, patrons are greeted by a hostess and either seated directly or apprised of the expected wait. Seating at José's is usually immediate except for Friday and Saturday nights when waits of as long as 45 minutes can be encountered. Because space inside for waiting is very limited, patrons must remain outside until their party is called. José's does not take reservations. After seating patrons, the hostess distributes menus and fills glasses with water. If standards are being met, the waiter assigned to the table greets the patrons within one minute of their being seated. Being a traditional Mexi- can restaurant, its entire wait staff is male.) The waiter introduces himself, announces the daily specials, and takes the beverage orders. After delivering the beverages, the waiter takes the meal orders. The menu consists of 23 main entrees assembled from eight basic stocks (chicken, beef, beans, rice, corn tortillas, flour tortillas, tomatoes, and lettuce) and a variety of other ingredients (fruits, vegetables, sauces, herbs, and spices). Before the dining hours begin, the cook prepares the basic stocks so that they can be quickly combined and finished off to complete the requested meals. The typical amount of time needed to complete a meal once it has been ordered is 12 minutes. A good portion of this time is for final cooking, so several meals may be in preparation at the same time. As can be imagined, one of the skills a good cook needs is to be able to schedule production of the various meals ordered at a table so that they are ready at approximately the same time. Once all the meals and any side dishes have been completed by the cook, the waiter checks to see that all meals are cor- rect and pleasing to the eye, corrects any mistakes, and adds any finishing touches. When everything is in order, he assembles them on a tray and deliv- ers them to the table. From this point on the waiter keeps an eye on the table to detect when any additional service or assistance is needed. When the diners at the table appear to be substantially finished with their main meal, the waiter approaches, asks if he can clear away any dishes, and takes any requests for dessert or coffee. When the entire meal has been completed the waiter presents the bill and shortly thereafter collects payment. Jose's accepts cash or major credit card, but no checks. Karetski feels that his relationship with the cook is important. As the cook largely controls the quality of the food, Karetski wants to stay on good terms with him. He treats the cook with respect, tries to place the items on his order slip in the sequence of longest preparation time, and makes sure to write clearly so that the orders are easy to read. Although it is not his job, he helps out by fetching food stocks from the refrigerator or the storage area when the cook is busy and by doing some of the food preparation himself. The cook has been irritable lately. complaining of the poor quality of some of the ingredients that have been delivered. Last week, for example, he received lettuce that appeared wilted and chicken that was tough and more bone than meat. During peak times, it can take more than 20 minutes to get good meals delivered to the table. Karetski had been shown the results of a customer survey that man- agement conducted last Friday and Saturday during the evening mealtime. The following table shows a summary of the responses: Customer Survey Results Were you seated promptly? Yes: 70 No: 13 Was your waiter satisfactory? Yes: 73 No: 10 Were you served in a reasonable time? Yes: 58 No: 25 Was your food enjoyable? Yes: 72 No: 11 Was your dining experience worth the cost? Yes: 67 No: 16 As Karetski carried the tray of drinks to the table, he wondered whether the recent falloff in tips was due to anything that he could control. QUESTIONS 1. How should quality be defined at this restaurant? 2. What are the restaurant's costs of process failures? 3. Use some of the tools for process analysis to assess the situation at Jose's. Source: This case was prepared by Larry Meile, Boston College, as a basis for classroom discussion. By permission of Larry Meile.
1)Please use this google drive link to download the answer file.
https://drive.google.com/file/d/1EXYkcYdBec9sU-wEm7g5JX6YLt-hZ4wn/view?usp=sharing
Note: If you have any trouble in viewing/downloading the answer from the given link, please use this below guide to understand the whole process.
https://helpinhomework.org/blog/how-to-obtain-answer-through-google-drive-link
2)The christian & the people of churches mainly wanted to produce new ways of knowledge in European political & social life during the cold war period , because the interest & information about the role of churches in Europe varied from country to another country .So as a result of the uneven scattered knowledge of the European culture , it was required that all these pieces of knowledge to get together .
This was divided into two parts :-
1)Researchers looking towards the spiritual need keeping christian values & European heritage in front
2)Inter church co-operation supporting the building of common Europe.
The attitudinal change was so that churches seemed to commit themselves in their commom past & common goal then took a critical stance towards the kind of economic integration which resulted in future inequality both at European & global level.
The five key individuals we have identified are:-
1)Joseph Stallin - served as the generl secretary of communist party in Soviet Union
2)Franklin D. Roosevelt - served as governor , promoting program to combat economic crisis outwarding U.S.A.
3)Harry S.Truman - in his first month at office he dropped the atomic bomb on Japan.
4)Adlof Hitler - he initiated WW2 in Europe by invading poland in 1939
5)Benito Mussolini - he was a revolutionary socialist & a fascist dictator.
3)Quality is a term used by the customers to sketch their overall gratification with a service or product. Customers are satisfied when their expectations with the specific product have been met or exceeded.
Quality at Joes's restaurant can be defined by sevice, utility, reliability, value of the experience and overall customer's satisfaction. The quality of a product is defined as whether it fulfills its mentioned specifications. Customer satisfaction should be the top priority for the restaurant. Therefore, restaurant should focus on its customers' requirement and expectations. The factors that affect the quality of the service are conformance to specfications, value, fitness for use, support and the standard impression. Food that is to be delivered and served should meet the standards as stated on the menu. Also, the food should be cooked and prepared properly, it should be fresh, clean and to have the ingredients and flavous in the right proportion. Service staff should be dressed nicely and greet customers with a smile, personnel should be trained to accomodate the customer. Atmosphere and ambience is another important area of quality. At Jose's restaurant keeping with the Mexican themed decor creates the perfect aura for the Mexican prepared dishes. The overall premises should maintain a level of cleanliness. The service and meals should be dependable and conisistent.
2. The main aspect of a successful restaurant buiness is to always keep high standarsd environmaent and serve fresh and quality foods. Also make customers happy and satisfied that will make them to come back and also to utter about the restaurant their experience to others. Time management is a key in a successful business. Customer will not come back again if the preparation time and the release time for the meals does not improve at Jose' Authentic Mexican Restaurant. It will lost their customers if they have to wait for long durations. Another aspect is the quality of food, customer are always satisfied with fresh and tasty foods. The result of these entire problems in Jose' Authentic Mexican Restaurant will lose its business. Karetski and other waiters do not get their tips beacuse of the poor quality of foods. Cost of process failures :
External Failure Costs - These are costs associated with defects found after the product or service has been delivered to the customer. These might include - customer service contacts, processing customers servive complaints, customer returns, warranty claims and others.
Internal Failure Costs - these are costs associated with defects of product or service was delivered to the customer. It includes - scrap, rework, inventory adjustments and others.
Inspection - these cost include audits, checks, testing and other items. Also, this includes activities to double-check conformance to customer standards.
Prevention costs - Cost incurred in the prevention of product or service failures. It included - dedicated quality improvement teams, quality education, process reviews, etc.
3. Some of the tools for process analysis to assess the situation at Jose' Authentic Mexican Restaurant are :
1) The Quality of food - Quality of food at Jose' restuarant is the biggest problem. As he is not happy and stressful for the food suplier, the manager at Jose' needs to try to improve the quality of food and also needs to contact the supplier according to this problem. The manager at the restaurant can appoint someone to keep a check on the food which is coming from the supplier and make sure they are getting fresh and best quality possible.
2) Seating Capacity - Jose' restaurant is a small 58-seat restaurant. They need to improve the current seating area and add a relaxing waiting area so that the customer do not have to wait outside the area.
3) Take-Way System - this allows the external customers to order their food and pick-up the order at the restuarnt. This will make possible for the customer to taste the food without waiting on the queue long time and without the whole dinning experience. Customer realationship is important in a successful business. Also more surveys could be helpful for recovering better quality to consider the condition at Jose' Authentic Mexican Restaurant.
4) Reducing the Preparation time - time maintains a big dael at Jose' restaurant. Customers are not happy because the cook takes more time to serve the meals on table. The customer will be more satisfy and happy if Jose' is able to manage to the twelve minutes preparation time for the food instead of twenty minutes.
