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After reading the case, answer the questions that follow. Type all information MEALTIME FAVORITES As the Dining Service Director in an area CCRC, you are called to the Benjamin Dining Room to answer a complaint. As you approach the table, you notion an animated discussion between the table occupants and diners at a nearby table. You are surprised to see that the dissatisfied customer is usually one of Dining Services dedicated supporters. The diner quickly outlines the issue. Every evening there are 3 main selections to choose. This evening, one of the house favorites have been offered and 2/3 through service the kitchen has run out. According to the diner, this is not unusual. You notice that attention has been drawn from nearby tables and nods of the head from other diners show that they to may have this complaint. You thank the customer for bringing the matter to your attention and promise to work on a solution. After acknowledging the other diners nearby. you head back to your attice to organize your thoughts (15 pts) 1. What message does the menu shortages send to your customer? Include at least 3. Explain why for each. 2. What tools can you use to determine the cause(s) of the shortages? Consider information presented in classes from weeks 5 and 6. One tool for each cause. (10pts) 3. Identify the possible reasons that the shortage occurs. Include at least 3 (15 pts) 4. What would be the solutions to the shortages? Be specific for each reason Include at least 3 (20 pts) 6. Who would be involved in the corrective solution? Name at least 3. (10 pts) 6. What tools can you use to make sure your solutions are being followed? Provide a copy of your tool. (15 pts) 7. What tool can be used to make sure the correction is acceptable to the customer? Provide a copy of the tool you developed. (15 pts) After reading the case, answer the questions that follow. Type all information MEALTIME FAVORITES As the Dining Service Director in an area CCRC, you are called to the Benjamin Dining Room to answer a complaint. As you approach the table, you notion an animated discussion between the table occupants and diners at a nearby table. You are surprised to see that the dissatisfied customer is usually one of Dining Services dedicated supporters. The diner quickly outlines the issue. Every evening there are 3 main selections to choose. This evening, one of the house favorites have been offered and 2/3 through service the kitchen has run out. According to the diner, this is not unusual. You notice that attention has been drawn from nearby tables and nods of the head from other diners show that they to may have this complaint. You thank the customer for bringing the matter to your attention and promise to work on a solution. After acknowledging the other diners nearby. you head back to your attice to organize your thoughts (15 pts) 1. What message does the menu shortages send to your customer? Include at least 3. Explain why for each. 2. What tools can you use to determine the cause(s) of the shortages? Consider information presented in classes from weeks 5 and 6. One tool for each cause. (10pts) 3. Identify the possible reasons that the shortage occurs. Include at least 3 (15 pts) 4. What would be the solutions to the shortages? Be specific for each reason Include at least 3 (20 pts) 6. Who would be involved in the corrective solution? Name at least 3. (10 pts) 6. What tools can you use to make sure your solutions are being followed? Provide a copy of your tool. (15 pts) 7. What tool can be used to make sure the correction is acceptable to the customer? Provide a copy of the tool you developed. (15 pts)