Chapter 12 1.

A results-oriented management technique that seeks employee involvement, leading to supervisor and employee mutually setting goals and evaluation criteria, and that will serve as the basis for evaluating that persons contribution to the overall organizational goals. 2. He gave employers a system that increases productivity and reduces the number of workers to the minimum amount needed to achieve set goals. Also it began the era of standardization and methods of managing employees. 3. Management by objectives is based on success in achievement of set objectives, the excellence movement say manage by walking around, and instead of rigid rules, allow guidelines for freedom of interpretation, reengineering is all about redesign of work processes and implementing new design. 4. 5. Fear of personal loss, and personal loss due to the inability to carry out new job responsibilities. It is fundamental for any success, continuous improvement directly affect food quality