A Restaurant have an interest in creating a new grading system for their customers with a new application. This is critical as the restaurant wants to delivery high standard satisfaction outcomes to improve and standardize the quality of the service they deliver and to have the possibility to partnership with other restaurants in the region. The new system ideally should assess fairly the waiters and waitresses, the cooks, and the suppliers. • Analyze the main clients and stakeholders (restaurants, customers, suppliers) and build a research method to assess the actual picture of satisfaction of all stockholders. This method will assess the new grading system as soon as the project is put into practice in the restaurant. • Identify and prepare the information to convince your boss that your project makes sense, and it is necessary to put into practice. You need to be convincing. • Create a project team: tell how you are going to create your team and how you will coordinate it. • Build up a Work Breakdown Structure (WBS) with all the tasks and their duration, resources needed and predecessors. • Establish a Project Timing and determine how long will be the project. • Assess on the risks of failure and use the FMEA methodology for their evaluation. • Determine a Balance Scorecard, including the most representative indicators and metrics to evaluate the progress of implementation. • Explain how important is the implementation of a Quality Management System to improve the efficiency of this business.
For each DQ elaborate within 260-300 words for each. Use in-text
For each DQ elaborate within 260-300 words for each. Use in-text citations accordingly. Use scholarly reference(s). Use and cite references using APA 7th Style Guide accordingly. Don’t combine DQs together. Topic 1: Job/Task Analysis and Evaluation DQ 1) Aamodt (2022) in Industrial/Organizational Psychology: An Applied Approach discusses the importance of job analysis
