Market research program for restaurant or catering operation

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Reference no: EM132203588

1. What are the crucial components to designing a market research program for a restaurant or catering operation?

2. Under what circumstances might a company manager prefer to use layoffs instead of early retirements or voluntary severance plans as a way to downsize the workforce?

3. Explain the three [3] categories of statistical quality control (SQC). How are they different, what different information do they provide, and how can they be used together?

Reference no: EM132203588

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