In order to reduce the number of customer complaints, restaurant-indus

Question

In order to reduce the number of customer complaints, restaurant-industry consultants recommended that the ChowDown restaurant chain serve more of its dishes at a higher temperature. Accordingly, to guard against diners' receiving plates of cold food, ChowDown managers instructed their cooks to raise the temperature at which meals were served. The cooks followed these instructions conscientiously and began to prepare food using higher heat and use more intense heat lamps to preserve the food's temperature after it finished cooking. Nevertheless, the number of customer complaints rose somewhat.

Which of the following, if true, most helps to explain why acting on the consultants' recommendation failed to achieve its goal?

A. The change in food preparation policy led to an increase in energy bills because ChowDown's kitchens were using more heat.

B. When prepared and served at high temperatures, food can burn customers' mouths and tongues.

C. The amount of heat used to cook a meal does not significantly influence the attractiveness of the meal as it appears on a plate.

D. Most of the food on ChowDown's menus contains meat that must be cooked to a proper minimum temperature in order to kill pathogens.

E. ChowDown has lost some of its regular customers as a result of the high number of unsatisfactory meals that have been served.

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Uditakaushal1992 · Answer

D.

Hi Bunuel  - can you confirm the OA please?

Bunuel · Answer

The OA will be automatically revealed on Wednesday 18th of October 2023 01:30:19 AM Pacific Time Zone. Meanwhile, you are welcome to posts your reasoning!

Drwazzz · Answer

B or D.
B burning the mouth, so negative review.
D to kill a pathogen looks OOO.

Posted from my mobile device

Bunuel · Answer

VERITAS PREP OFFICIAL SOLUTION:

Correct Answer: B

Approach this problem as an Explain the Paradox problem. Choice A might imply that ChowDown's profits decreased when its costs increased, but there is no reason that increased costs would cause an increase in customer complaints. Choice B is correct, because it explains why a policy that was intended to solve a problem actually created a new problem. When the cooks followed instructions too zealously, diners suffered from the overheated meals. Choice C does not explain the change in the number of customer complaints. Presumably, the meals served were as appealing after the policy change as they were before the policy change, suggesting no correlation between food appearance and number of complaints. Choice D similarly does not explain the change in the number of complaints, because a rise in temperature would not result in higher rates of illness. Choice E could be the result of the higher number of complaints, not the cause of the complaints. It does not explain why the complaints occurred in the first place.

In order to reduce the number of customer complaints, restaurant-indus

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In order to reduce the number of customer complaints, restaurant-indus

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