1.Poor training and induction
2.Inaccurate training
3.Poor instruction
4.Poor supervision
5.Failure to understand common cause faults
6.Failure to share information
7.Poorly selected suppliers
8.Poorly selected input materials and goods
9.Poor procedures
10.Unserviceable equipment, machines or technology
11.Inaccurate timings
12.Poor light
13.Excessive noise
14.Excessive humidity
15.Uncomfortable uniforms
16.Emphasis on hitting the numbers not the quality
17.Excessive walking
18.Excessive waiting
19.Excessive reaching
20.Stock outs
21.Poor staff scheduling
22.Poor team communication
23.Lack of preparation space
24.Poor planning documents
25.Poor cross departmental communications
26.Lack of product knowledge
27.Poor language skills
28.Low levels of guest anticipation
29.Low morale
No comments:
Post a Comment