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.

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