1. What are the major differences between basic, maximum
efficiency, practical, and expected standards? 2. Justify please
which one(s) you would use if you were responsible to define
standards? Provide at least two or three good reasons for your
position. 3. What effects may occur with production volume (how
much product is made on that shift) and efficiency (how fast
workers are actually working) as well as employee morale, if the
manager sets performance standards too high? Too low? Can
management decisions about standards lead to employees gaming the
system? 4. Are standards only applicable for manufacturing
companies or can such be used by other kinds of companies? Why so
or not? >Make up your own example please, but to start your
critical thinking, here are three non-manufacturing situations:
>>Chase Bank customer service call center >>A Hertz
Rent-a Car airport service location >>A McDonald’s restaurant
[Two all beef patties, special sauce, lettuce, cheese, pickles,
onions–on a sesame seed bun. Are there any material usage
standards in there-HA?]