a bakery has developed a new artisan bread. the staff are giving away taste samples to customers as they…

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

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

Answer

Brief Explanations:

  • Measuring sales after sampling shows if customers like the bread enough to buy it, indicating quality perception.
  • Observing customer reactions while tasting directly gauges their immediate response to the product's quality.
  • Packaging response is about presentation, not the bread's quality itself.
  • Organic ingredients don't necessarily equate to quality (e.g., could taste bad).
  • Testing ingredient freshness is a production step, not a quality - as - perceived - by - customers criterion.

Answer:

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