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Is there a difference between service quality and product quality? if so, what are the implications of these differences for a manager of a service business, such as a restaurant or a retail store.

What is meant by the phrase cost of quality? How can this phase help a firm address its quality concerns?

Describe the three spheres of quality. How does a theses spare provide another way to place the field of quality in perspective?

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Operation Management, Management Studies

Category:- Operation Management
Reference No.:- M91424954

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