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what is the first question that should be asked regarding the effectiveness of a firm's approach to inventory maangement?
a. whether a frequent need exists for expediting product movementb. whether the company's customers are satisfied with existing levels of customer servicec. how frequently inventory turns overd. whether overall inventory levels as a percent of sales rises or falls in response to increases in companies sales
Discuss how many channel members you will use and explain why (intensive distribution, exclusive distribution or selective distribution)
what are the three main staffing strategies for international business? Which strategy becomes more popular now for global organizations and why?
A firm has redesigned its production process so that it now takes 10 hours for a unit to be made. Using the old process, it took 15 hours to make a unit
Describe how competition and total quality are affecting organizational behavior. Why is managing organizational behavior in changing times
Evaluate one or two of the three primary levels of union-management decision making. Include the following: can this level be improved, and if so, how?
What are strategic objectives? What makes an effective strategic objective? What are some examples of strategic objectives
What is the chocolate raw material safety stock Christian needs to hold? What is the expected inventory level for the chocolate raw material?
What tools do HR managers have that will help them quickly and efficiently weed through the applications?
When the partnership is dissolved, its assets are $50,000, and its debts are $8,000. How should the assets be distributed? Be very specific as to the order of who gets paid what amounts when and why.
McBurger, Inc. wants to redesign its kitchens to improve productivity and quality. Three designs, called designs K1, K2, and K3, are under consideration.
Create a win-win situation by sharing rather than competing between entities
Construct a p-chart that plots the percentage of patients unsatisfied with their meals. Set the control limits to include 99.73% of the random variation in meal satisfaction. Comment on your results.
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