APPENDICES B

Questionnaires

Figure 1

Chapter 2: Competitiveness, Strategy and Productivity

1. How competitive is the company?

 Identifying consumer wants and/or needs
 Price and quality
 Advertising and promotion
2. List the key ways that organizations compete.
3. How do you compete with other businesses?
4. The Balance Scorecard:
5. What is the business Mission? Mission Statement? Goals?
6. What are the business strategies?
7. What are the business tactics in order to achieve the
strategies?
8. What is the company’s core competencies? Or the edge of the
business that makes it different among the others?
9. What are the order qualifiers and order winners?
10. The Strategy Formulation?
11. Do you use environmental scanning?
12. Supply chain strategy?
13. Sustainability Strategy?
14. Operations Strategy?
15. Quality based/Time based Strategies?
16. Productivity

Chapter 3: Forecasting

 Do you do forecast?
 What kind of forecasting do you use?
 Do you have any written policy about forecasting? What are
those?
Chapter 4: Service Design

Chapter 5: Strategic Capacity Planning for Services

Chapter 6: Process Selection and Facility Lay-out

 1. What kind of process layouts you implement in order
to have a faster and convenient services?
2. Do you use technologies or service systems to improve
your services? What are those?
3. What rules and regulations you implement to have a
sustainable production of services?
4. Do you have facilities or areas to put on your
equipment?
5. What are your hotel maintenance management practices?
6. What do you consider in designing your lobby?
7. Are there different accommodations that you offer?
Chapter 7: Work Design and Measurement

1. What are your different working areas?

2. What are the working conditions you consider in order
to have your employees a higher productivity?
3. How do you compensate your employees?
4. How do you designate individual/team jobs and tasks?
Chapter 8: Location Planning and Analysis

1. What do you consider in building your business in this

location?
Chapter 9: Management of Quality

1. What actions are taken into account in maintaining

customer satisfaction?
2. What are the quality tools that the organization used
for problem solving and process improvement?
3. Do you inspect the rooms, facilities and etc. to
ensure the consistency of quality given to the
customers? How often?
4. How do you handle the quality of your service under
pressure from customers?
5. Are there any challenges that have been encountered
by the organization that tested the quality of the
service?
6. Size of the work force? Enough or need to lay-off
workforce?
7. Hours of work.
Chapter 10: Quality Control

Chapter 11: Aggregate Planning and Master Scheduling

 1. Inventory levels
Chapter 12: Management Inventory

1. What usually are your inventories?

2. List/Give the major reasons for holding inventories,
and list the main requirements for effective inventory
management
3. Discuss the nature and importance of service
inventories.
4. Describe reorder point models and solve typical
problems
Chapter 13: Supply Chain Management:

1. How do you do your supply management?

2. Do you do out sourcing? What are your motivations and
risks of outsourcing as a strategy?
3. What are some of the strategic, tactical, and
operational responsibilities of your supply chain
management?
4. Do you do E-business? Give examples of some advantages
of e-business.
5. Do you partner with your suppliers? For you why it is
important?
6. Good/Bad supply management, how to have/redo the
requirements of an effective supply chain.
7. Name some of the challenges in creating an effective
supply chain.
Chapter 14: Six Sigma

Chapter 15: Project Management

APPENDICES D

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