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Q1) How may ISO 9001 improve quality for the organization and the consumer?
Q2) You are in charge of scheduling the waitstaff for a 24-hour restaurant. You have a staff of nine full-time employeesand three part-time employees; however, one staff member is on FMLA leave,another was called to jury duty, and a third has an eye condition that preventshim driving at night. Two staff members are college students that cannot workdays. One staff member is a new hire and still needs training. Create a weeklong work schedule to meet the needs of the employees, the customers, and therestaurant.
Provide illustrative examples about risk control from a previous or present work environment.
Complete the forward and backward pass, compute the activity slack, and identify the critical path.
In the Big Five personality factors, extroversion is considered a "good" quality to have. Why might introversion be an equally positive quality?
Different people have different strategies for managing conflict. What is your opinion on how this negotiation will end?
Specification Stage, Design Stage, Build Stage, Capital revenue in the Public Sector, recurrent revenue in the Public Sector, Policy Framework (PF), Vision Statement, Mission Statement
Select 2 of the highest risks. Explain why these are considered high risk, and explain their potential effect on the project.
Which of the following is a step in the directing process?
Develop a list of "Key Success Indicators" that could and should have been measured on completion. Rank them in order of priority for this project.
Why do you think it is important to evaluate potential projects before proceeding with implementation?
Determine which factor is influencing the team dynamics and why.
What is the primary focus of the functional manager? Would you recommend this type of management for a project?
What is Earned Value Management (EVM)? How can EVM be used to effectively manage project costs?
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