1. Rate the two (2) fast food chains using the Service Quality dimension. Refer to Page 1 of your handout. 2. In the two (2) fast food chains assigned to your group, observe their processes. Continuous Improvement: PDCA Cycle o In the Plan phase of the cycle, list the problems about their processes that result to inconveniences to their customers. . Benchmarking: Observe in the second fast food chain restaurant assigned to your group. What standards does the second fast food chain have that you can recommend to the first fast food chain? 3. Do any of the fast food chains implement Just-In-Time Approach? What are the benefits of implementing JIT? 4. What can fast food chains do to encourage empowerment among their employees? Given that majority of them are contractual workers and are living in minimum rates. 5. Can Six Sigma be implemented in fast food chain restaurants? Why or why not?Performance This refers to a product's main operating characteristics. Aesthetics This refers to the appearance, feel, smell, and/or taste of a product. Special features This refers to extra characteristics that enhance the appeal of the product. Conformance This refers to how well a product corresponds to design specifications. Reliability This refers to the likelihood that a product will not fail within a specific period of time. Durability This refers to the length of a product's life. Perceived quality This refers to the indirect evaluation of quality. Serviceability This refers to the speed with which the product can be repaired. Consistency This refers to the ability of the product to provide the same level of quality all throughout its usage. Service Quality Convenience This is the availability and accessibility of the service. Reliability This refers to the ability to perform a service dependably, consistently, and accurately. Responsiveness This is the willingness of service providers to help customers in unusual situations and to deal with problems. Time This refers to the speed with which service is delivered. Assurance This is the knowledge exhibited by personnel who come into contact with them. Courtesy This refers to the way the customers are treated by employees who come into contact with them. Tangibles This is the physical appearance of facilities, equipment, personnel, and communication materials. Consistency This refers to the ability to provide the same level of good quality repeatedly. Expectations This is the ability to meet (or exceed) customer expectations. 03 Handout 1 "Property of STI