CASE 6-A:

6-13.) Where in the process do the steps taken by the Florida resort fall?

=> The steps taken by the Florida resort fall in to the first step of control process.The managers

started measuring the actual performance of the housekeepers following the $ 10 test.

6-14.) As a supervisor, do you think that $10 test is a fair and appropriate method to measure the

performance of the housekeeping staff? Why or why not ?

=> According to me it is a fair and appropriate method to measure the performance of the

housekeeping staffs. They do their job it is not possible to clean each and every corner every

time. So the $10 test is a motivation to pay an extra attention to their job.

6-15.) Describe which type of control is illustrated in this case. How do you know?

=> Measuring actual performance is illustrated in this case. This is because the managers pick a

room that has been cleaned recently and evaluate the work one in the room. If the room was

perfectly clean the housekeepers was allowed to keep the $10 as part of the $10 test. This means

to say that that the housekeeps performance were evaluated on the spot.

CASE 6-B:
6-16.) Identify and describe each of the various types of controls used in the situation at the

Plucky Chicken.

=> The various types of control used in the situation at Plucky Chicken are preventive,

concurrent, and corrective control. The kitchen crew at the Plucky Chicken exercised the

preventive control by washing their hands and wearing uniform before handing the chicken.

When cooking they used concurrent control and made sure it was roasted at the right temperature

to avoid any bacterial growth. Later during a periodic check it was found that the oven

temperature was reduced and the corrective control was implemented by putting the temperature

at its correct setting.

6-17.) Identify and describe the focus of control used by the supervisor at the Plucky Chicken.

=> The focus of control sued by the supervisor at the Plucky Chicken was quality control. The

supervisor made sure that the kitchen crew maintained the standard wile cooking, the oven

system was working correctly based on the records they had. The supervisor also held training

sessions for the crew members.

6-18.) Identify and describe where the steps in the control process were applied at the Plucky

Chicken.

=> While periodically checking the temperature in which the chicken was being cooked,

someone had lowered the temperature. At this point the corrective measure was taken and the

temperature was put back to its correct temperature.