The objectives of this assignment are: To identify the problems associated with the product and service quality of your chosen catering outlet. By applying suitable Operations Principles and Quality Concepts/Theories, recommend innovative methods to enhance the competitiveness and productivity of the company via product and service quality enhancement. In this assignment, students are required to choose a catering chain from the list provided (or pick your own chain subject to the approval of your lecturer) and complete a report with criticisms on at least THREE products and TWO services quality of the chosen catering outlet (base on their previous patronage experience OR word of mouth OR comments from the chatroom in the official website). Finally, students are expected to make SOME valuable/ convincing suggestions to foster the restaurant competitiveness and productivity. Deliverables expected: A written summary report of 700 - 900 words With at least THREE criticisms on products and TWO criticisms on services Valued suggestions and convincing recommendations Assignment content should cover the following concepts: Productivity, Operations principles: Cost, Speed, Quality, Flexibility. Dimension of Quality: Performance, Features, Reliability, Conformance, Durability, Serviceability, Aesthetics, Perceived Quality Garvin's Five Approaches to Defining Quality Quality planning, control, improvement Innovative methods to enhance competitiveness & productivity