Question

a bakery has developed a new artisan bread. the staff are giving away taste samples to customers as they enter the store. what are two criteria the bakery can use to determine the quality of their new product? (choose two) observe customer reactions while they taste the product. observe how customers respond to the packaging. measure sales of the new bread after customers have sampled it. test the ingredients for freshness. ensure the ingredients are all organic.

Explanation:

1. Observing customer reactions during tasting directly captures immediate feedback on the bread's taste, texture, and overall appeal, which are core quality factors of the product itself.
2. Measuring post-sample sales shows if the product's quality (demonstrated in the sample) is strong enough to drive actual purchases, a tangible measure of customer satisfaction with the product's quality.
3. Packaging response relates to presentation, not the bread's inherent quality. Ingredient freshness/organic status are input quality checks, not measures of the final product's quality as experienced by customers in the context of sampling.

Answer:

• Observe customer reactions while they taste the product.
• Measure sales of the new bread after customers have sampled it.