Day 085 - 08 Feb 95 - Page 35
1 reach the same internal temperature. A lot of these tests
2 were already done in the States on the piece of equipment
3 before they come over, but we verify them over here.
4
5 Q. So your only role is putting what the Quality Assurance
6 department says into action, is it?
7 A. We are involved in the testing, so we are part of
8 that. We have to look to see, you know -- we can change
9 the time or a temperature, but we have to investigate all
10 other implications with that. If extending the time by a
11 lot, does that mean that the capacity of the equipment is
12 reduced?
13
14 Q. So factors like that would be taken into consideration?
15 A. We take every factor possible into consideration. They
16 are experts on the quality of the food and the Operations
17 department are more, the Operations Development are more
18 generous. We understand how the restaurant works and
19 functions. We try to make sure that we investigate
20 potential implications and problems that could result from
21 a change, whether it is an opportunity for us to take.
22
23 Q. The implications in terms of ---
24 A. The implications of -----
25
26 Q. -- how the store is running?
27 A. Yes, we would take all implications into account. The
28 Operations Development department generally, sort of, heads
29 up a team who would be the co-ordinator, the manager, of
30 interested parties within the company when something was
31 changing.
32
33 Q. Sorry, I have lost my train of thought. I am trying to get
34 back to where I was. The implications in terms of the
35 length of time it would take to serve the customer and how
36 many customers you could serve within a given period and
37 things like that?
38 A. If appropriate, but generally it is not those
39 considerations that we take into account. It is
40 implications on kitchen layout, implications on the
41 training we have, what alterations have to be within their
42 -----
43
44 MR. JUSTICE BELL: Is it really this, that if, for instance, the
45 Quality Assurance department thinks that a certain amount
46 of time should be added to the cooking of the burger, that
47 may have ramifications in various areas?
48 A. That is right.
49
50 Q. You are the department which considers what those
51 ramifications are and what should be done about them?
52 A. That is correct. We will also assist them in any
53 testing that they have.
54
55 Q. You have mentioned testing. What is the point you are
56 putting on this? What are you getting at now?
57
58 MS. STEEL: I am trying to see the factors that are taken into
59 consideration when setting the length of time that they are
60 cooking.
