You have been asked to study the effects of an employee-wide training program, in a company of 500 employees, designed to reduce the amount of customer complaints. Describe how you would carry out the study, including the variable or variables you would collect, how you would measure those variables, and what would indicate success.

1. what are the unique operational challenges to delivering fresh meals? 2. why is speed of delivery so important for delivered meals? what variety of options contribute to this performance metric? 3. how could operations management concepts be utilized to improve the performance of freshly? 4. what are your typical product delivery times? what would be required to speed these up? 5. what are your delivery batch quantities? how could you reduce batch size and reduce delivery cost simultaneously using operations management concepts?