The French Verb Conjugations for Aboyer (to Bark)

The French verb  aboyer  means to bark. If you want to say the dog barked or the dog is barking in French, then you would need to conjugate the verb. This is a relatively easy conjugation, but you do need to watch out for the stem change. How to Conjugate the French Verb  Aboyer Aboyer  follows the verb conjugation pattern of other  stem-changing verbs. This means that the Y changes to an I when paired with certain subject pronouns. Other than that minor difference,  aboyer  uses the same endings as other -er verbs. Using the chart, you can find the verb conjugations for  aboyer  as they apply to the different subject pronouns (the  j, tu, nous,  etc.). Simply match that up to the present, future, or imperfect past tense and youre on the way to completing a sentence. For instance, to say I bark, you will say jaboie. Dont worry,  aboyer  can also be interpreted as to scream or to cry out if youre not actually barking like a dog. Subject Present Future Imperfect j aboie aboierai aboyais tu aboies aboieras aboyais il aboie aboiera aboyait nous aboyons aboierons aboyions vous aboyez aboierez aboyiez ils aboient aboieront aboyaient The Present Participle of  Aboyer The equivalent to the English ending -ing  in French is -ant.  This is called the  present participle  and for aboyer, that is  aboyant.  This can be used as an adjective, gerund, noun, or verb. The Passà © Composà © of  Aboyer You can use the imperfect past tense for  aboyer, though youll find the  passà © composà ©Ã‚  to be a bit easier. This can be used to express barked no matter the subject pronoun. You will need to use a helping verb and the past participle in order to conjugate in this way. For  aboyer, the  auxiliary verb  is  avoir, which does need to be conjugated to the correct subject and tense. For the  past participle, you will simply use  aboyà ©. Lets put that together. To say he barked, you would use the French il a aboyà ©. More Conjugations for  Aboyer We are not done conjugating  aboyer, though those are the most important forms for you to learn. As you speak and write more French, you may also find a need for the following verb forms. The passà © simple and imperfect subjunctive are used mostly in formal writing. Its likely that you may not need to use these. Yet, you should know the subjunctive and conditional forms of  aboyer  as they may be useful. The subjunctive is a verb mood that expresses uncertainty. The conditional is used when the verb is dependent on certain conditions. Both moods have a degree of maybe to their meaning. Subject Subjunctive Conditional Pass Simple Imperfect Subjunctive j aboie aboierais aboyai aboyasse tu aboies aboierais aboyas aboyasses il aboie aboierait aboya aboyt nous aboyions aboierions aboymes aboyassions vous aboyiez aboieriez aboytes aboyassiez ils aboient aboieraient aboyrent aboyassent The imperative verb form may be very useful with  aboyer. Its used for short, direct commands and requests. The thing to note with the imperative is that you can skip the subject pronoun. Instead of saying tu aboie, you can simply say aboie. Imperative (tu) aboie (nous) aboyons (vous) aboyez

Role of Environment in Child Development - 4234 Words

TASK : 1.DEFINE ENVIRONMENT. 2.IDENTIFY THE IDEAL ENVIRONMENT FOR THE DEVELOPMENT OF A CHILD Environment literally means surrounding and everything that affect an organism during its lifetime is collectively known as its environment. It could be a physical element that includes the built in environment, natural environment - air, water, land, human environment, emotional environment, home environment and school environment amongst others. An early childhood environment is many things: Its a safe place where children are protected from the elements and are†¦show more content†¦Homes with a positive emotional climate produce children who trust others. A positive family environment provides consistency for strong childhood development. The childs immediate family environment shapes a sense of stability, self-worth and worldview. Routines such as eating meals together as a family or going to the park on Sundays provide opportunities for family members to develop social relationships amongst themselves. Family rituals also promote a sense of belonging. Bedtime routines are associated with better sleep patterns amongst children. Family routines may also make it easier for children to cope with stress such as parental separation or divorce. Maintaining a good environment at home for children is very important, as it is the first training a child gets before going in to the real world. For instance, a child starts learning from his/her home at the beginning stage. Although this seems to be a difficult job which needs lots of patience, struggle and time to mold the entire system. Some of the key aspects of discipline which your child should ideally learn in the early years are Courtesy, manners and punctuality. At home your child needs to be taught behavioral qualities, and rude behavior needs to be thwarted out. 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Hospitality Management Hilton Group of Hotels

Question: Discuss about theHospitality Managementfor Hilton Group of Hotels. Answer: Introduction The following portfolio is based on the hospitality experience I have acquired in a 10 weeks duration upon working at Hilton group of Hotels and Resorts in Queensland, New Zealand. The portfolio has been constructed based on my experiences while working in the Operation Management- in the Food and Beverage Service division of Hilton for 10 weeks. Hilton is a renowned name in the global hospitality industry owing to its high-quality services and products. Maintaining their name in the market for more than 90 years, working in Hilton would be the perfect way of kick starting my career in the hospitality industry. The entire work duration at Hilton has been filled with learnings, ups and downs, positive encouragements, failure, work pressures, and has taught me several important lessons. Process Portfolio The purpose of writing this portfolio is to understand what have been my personal gains and losses from working in this hotel. I have remained observant during my entire work tenure, observing everything up to minute details so as to come up with an analysis about my entire work procedure in the end. I have collected the primary data by taking short interviews of my fellow colleagues, senior staffs, and also the customers whenever I got time and the opportunity to do so. The portfolio details out the entire process of my learnings, what kind of difficulties I faced, the challenges I undertook and how I overcame all of it and grew professionally. It details out the various virtues I learnt in the process and approaches I undertook, which were ineffective and my entire journey as a learner (Herteis Simmons, 2010). The portfolio enlists everything, my positive outcomes as well the negative parts. I have worked in different sections and have shared the outcomes of working at each divisi on. However, the portfolio still has some limitations in the form of details. The portfolio has brought out experiences, but the experiences both positive and negative are not in a detailed form. Also, the method used for obtaining information was not perfect and failed to obtain all the information (Teller, 2013). Experience of my 10 weeks Having worked for 10 weeks now at the Hilton Hotel in Auckland, I can confidently say that I have had a learning experience for these 10 weeks. I have been working here at the Operation Management division of Hilton Hotel. The hotel environment is a very positive one and working here is of absolute fun. The staffs working here are very helpful. Initially when I joined, adapting to the new environment was a bit difficult and challenging (Chen Peng, 2012). The operations manager and another associate manager of various divisions had been very helpful in explaining me my work portfolio and encouraging me to come up with better working strategies. The staffs were equally helpful in introducing me to the ways in which they work and helping me adapt to the new changes (Chin-Wen Liao, 2012). I am a shy person and find it difficult to open up to new people immediately. The staffs and my colleagues here stepped forward and struck conversations with helping me to open up and feel comfortable in my new workplace. Working in Hilton hotel involves going through strenuous periods, facing challenges and overcoming issues so as to maintain our brand name in the global hospitality industry. Food and Beverage equipment division of Hilton, Queensland is one to be ogled at. With state-of-the-art technologies and kitchen equipment, the staffs in this section aspire to serve customers the best kind of foods and beverages they can only dream (Lee, Kwon, Lee, 2007). The F B Equipment division is a very interesting department to work in. the staffs working in this department are in charge of keeping our hotel spick and span at all times. It is a very challenging task given the number of walk-ins we receive per day. It is a huge responsibility and when I was working in this division it used to be very stressful. I had to make sure all the furniture, lines, and other fixed equipment of a specific number of rooms under my care was always dirt free and covered with the best possible dec orative linens ("Parts suitable for food and beverage", 2010). I had to be in constant check of all of these things so as to re-clean it or mend it all over again the moment I saw anything out of the order. Sometimes failure to do so have landed me in great troubles, caused me to get the cold stares from my seniors leaving a blotch on my work period. But, I never gave up, I pushed myself, and worked very hard to maintain everything in an orderly manner. It was really a challenging and stressful job nonetheless I excelled in it receiving satisfactory responses from both my seniors and our guests which increased my confidence and made me believe in myself ("Parts suitable for food and beverage", 2010). The Menu and International Cuisine offered at Hilton Queensland is worth waiting for and fighting for. The chefs here at our hotel are extremely talented and design food with the passion. Living at Hilton is obviously advantageous whether you are a guest or an employee. The food served gives one out of the world experience. I agree being a staff we do not get all the special cuisines and desserts and mouth-watering foods like our guests but still the daily meals served for us still gives me a heavenly experience. I consider working at Hilton-worthy as I was given accommodation to stay and delicious yet simple food to be enjoyed twice a day. The chefs here take pride in what they make and are very friendly (Sternberg, 2009). Often customers who loved what they ordered would come to personally meet the chef and pay their acknowledgements. I have worked inside the kitchen for a week and a half, and this period has remained one of my most learned periods. Here inside the kitchen, I saw t he process how the entire process was done right from getting the raw materials till it exited the door to be given to the customers. All the process were so nicely operated and all the staffs were adept at what they did. Everything was done in an orderly and disciplined manner, supervised by the Head chef. Inside the kitchen, I learnt discipline, patience, practicality, taking decisions right in the moment, and other virtues that are not only important inside the kitchen but also helps us everywhere in our real world-the world outside the hotel and in living life. Often at times, situations would become serious, when a dish did not go as decided or some accidents happened. I observed how other staffs would handle everything patiently avoiding chaos and take quick decisions which would prove successful in saving the day (Kim Kim, 2010). The staffs at Hilton are taught our guests are the most important thing to us and serving them is our main priority. The training at Hilton was ver y useful in explaining to us how to provide services to customers and how to make sure our customers leave satisfied with a big smile on their face. The people who provided us the training were themselves, experts, no doubt, but they knew how to deal with newbies. When I was very new at Hilton, I would falter, make mistakes, and become very nervous. But, the learned teachers helped me when I faltered, they guided me without rebuking me and helped me to see how to treat another fellow being, be it a customer or a fellow colleague (Dunford, Webster, Barzi, Neal, 2010). Through these numerous training sessions, I learnt how to give services which will bring a big smile on a customer's face. Additionally, the training sessions were very interesting in which the teachers would create situations for us and we would have to act accordingly and handle the issue. This kind of tasks helped me to stimulate active thinking and understand how to handle situations by remaining absolutely calm an d patient. Also, the learned chefs in the kitchen helped me to increase my beverage knowledge (Park, Lundeen, Blanck, 2016). They were patient enough and my constant questions and nagging never irked them, so I would always patiently see what they were doing, and they would always tell me the reason behind every step and what tactics could help save a beverage recipe from getting ruined or how to enhance recipes. When it comes to food, observing food safety and Hygiene is of utmost importance (Cho, Lee, Kim, 2013). Hilton follows the strictest rules when it comes to maintaining hygiene and making sure our food is made after abiding by all the safety measures. Working here at Hilton has taught me how important food hygiene is and how important it is to make sure that what we prepare is prepared in the safest way possible. There were times when I learnt the consequences of failing to follow proper hygiene and food safety standards. Those lessons have been a bitter truth in pointing out the crucial nature of food safety measures and hygiene. Our hotel is known in the global hospitality industry for its standards of hygiene and for the food safety measures we undertake. Thanks to the way we work and the rigorous procedures we undertake to ensure high standards of food safety and hygiene is a model example from which other hospitality organizations take notes from (Cho, Lee, Kim, 2013). Conclusion The portfolio details out all of the learning experiences I had during my 10-week working duration at Hilton Hotel, Queensland. Working at Hilton helped me gain several virtues that will help me further in my career and help me to grow both professionally as well as personally. I came across many friendly and good human beings in the form of colleagues and customers. The working environment was fun, interesting, sometimes surprising, sometimes challenging, and sometimes forcing me to take immediate decisions. Sometimes I faced failure, and at other times I faced difficulties, but the overall experience has helped to grow, to take decisions, helped me to be a patient observant, and how to handle situations calmly and coolly. The 10-week learning and working experience showed me that these particular virtues are important when one is working in the hospitality industry. They are the best approaches and will take you very far in your professional career and also help you to grow as a pe rson. Working here has been really productive and the work experience has surely added a feather to my cap, leaning on which I will be able to undertake future working excursions with confidence. References Chen, A. Peng, N. (2012). Green hotel knowledge and tourists staying behavior.Annals Of Tourism Research,39(4), 2211-2216. https://dx.doi.org/10.1016/j.annals.2012.07.003 Chin-Wen Liao,. (2012). The work value and job satisfaction of the testing department staffs in top five notebook original equipment manufacturer (OEMs) worldwide.African Journal Of Business Management,6(9). https://dx.doi.org/10.5897/ajbm11.981 Cho, S., Lee, H., Kim, G. (2013). Raising Public Recognition of Climate Change Adaptation to Ensure Food Safety.Journal Of Food Hygiene And Safety,28(3), 207-212. https://dx.doi.org/10.13103/jfhs.2013.28.3.207 Dunford, E., Webster, J., Barzi, F., Neal, B. (2010). Nutrient content of products served by leading Australian fast food chains.Appetite,55(3), 484-489. https://dx.doi.org/10.1016/j.appet.2010.08.015 Herteis, E. Simmons, N. (2010).The portfolio process(1st ed.). London, ON: Society for Teacing and Learning in Higher Education. Kim, J. Kim, Y. (2010). Recognition for Self-efficacy by Demographic Characteristics of Hotel Staffs; Deluxe Hotels in Seoul.The Journal Of The Korea Contents Association,10(6), 450-459. https://dx.doi.org/10.5392/jkca.2010.10.6.450 Lee, Y., Kwon, Y., Lee, K. (2007). Investigating the Effects of Relationship Quality on Organizational Commitment and Prosocial Behavior in Hotel Food Beverage Division.Journal Of Global Academy Of Marketing Science,17(3), 109-132. https://dx.doi.org/10.1080/12297119.2007.9707263 Park, S., Lundeen, E., Blanck, H. (2016). Knowledge of Health Conditions Related to Drinking Sugar-Sweetened Beverage and Sugar-Sweetened Beverage Intake Among U.S. Adults.Journal Of Nutrition Education And Behavior,48(7), S98. https://dx.doi.org/10.1016/j.jneb.2016.04.260 Parts suitable for food and beverage. (2010).World Pumps,2010(1), 6. https://dx.doi.org/10.1016/s0262-1762(09)70440-7 Sternberg, S. (2009). Gene cuisine on the menu.Science News,151(S1), S21-S21. https://dx.doi.org/10.1002/scin.5591512716 Teller, J. (2013). Portfolio Risk Management and Its Contribution to Project Portfolio Success: An Investigation of Organization, Process, and Culture.Project Management Journal,44(2), 36-51. https://dx.doi.org/10.1002/pmj.21327

Software Testing and Continuous Quality Improvement †Free Samples

Question: Discuss about the Software Testing and Continuous Quality Improvement. Answer: Introduction: Continuous improvement refers to the ongoing efforts of companies for improving quality of their products, services or business processes. It is also well known as continual improvement process. For some of the organizations, continuous improvement process is a meta-process which improves their most of the management systems like project management, quality management, business process management, program management and many others. It is a never-ending change which works for increasing efficiency and effectiveness of a firm (First, Kendler and Leibenluft, 2017). For the current study, given a case study of Latino Engineering, a midsize organization of New South Wales, Australia is taken into consideration. By focusing on the situation of the body, the file explains the causes of its problem by using appropriate tools and techniques, a plan for eliminating them and continuous improvement plan for ending them. Identification of the root cause with the help of appropriate tools and techniques According to the given case, Latino Engineering a medium scale firm is situated in New South Wales, Australia. The company offers to design, developing and manufacturing of the engineering equipment to the different industrial sectors such as construction, infrastructure, etc. The cited firm is working for 30 years and famous among the customers due to its quality of services and products. After a specific time, Dominic Latino took a big step of selling outrights of the company to the suitable investment group. After 12 months of the takeover, Latino Engineering started receiving complaints from the clients. It is essential for the company to resolve these claims for maintaining its brand image among the clients. For handling the situation, it is necessary to understand the cause of the allegations, and this can be done only by using appropriate tools and techniques. In context to this, some of the 7 Quality Control tools are described below which will help in identifying the cause o f the problem efficiently (Milner, Milner, Savage and Savage, 2016). Cause and Effect Tool: This is also called as fishbone method which represents the various causes of occurring incident. This method includes the group causes into the categories: People, methods, materials, environment, machines, and measurements. Concerning this, 5 Ms is appropriate for the Latino Engineering for finding the root cause of its problem. Machine: The Company is using latest technologies for designing, developing and manufacturing the systems. There is no problem in this factor of the Latino Engineering as all the machines are updated and as per the requirement of time. Methods: The processes used by the employees of the firm are somewhere inappropriate as clients are receiving defective equipment, wrong packaged products along with long turnaround time. This represents that company processes are improper which is decreasing the quality of services to the clients (Dale, 2015). Materials: The type of raw materials, techniques, information and consumables used by the Latino Engineering are of high quality. There is no ignorance concerning the quality of materials used for the production of equipment. Man: The root cause of the complaints is the workforce of the Latino Engineering. According to the case, the company is receiving claims in the area of defective equipment; poor follow up with the clients, no response to the customers, etc. This shows that workers of the firm are working carelessly and this is affecting the quality of services and products as well. Medium: The environment of Latino Engineering can also be the reason behind occurring problems as the company has purchased by the investors. Due to which some senior engineers with good experience, proper knowledge, leave the organization. Lack of talented and experienced employees in the company can result to create a problem in handling issues and managing processes. Check Sheet: In this, the company gathers the data in real time at the location from where it was generated. With the help of this, data is collected in the form of defect type, defect location and defect cause. In context to it, defect type is related to the equipment manufactured by the firm, defect location is nothing, and defect cause is the improper management of the business activities. This collected information shows that quality of the machines is decreasing with time after the takeover of the Latino Engineering. Histogram: This tool helped in understanding the problem in graphical representation. While using this method, data regarding the sales, profitability, cost related to raw materials, etc. are calculated. The graph shows decline in the sales along with profit margin which shows dissatisfaction of the clients towards the equipment and services of Latino Engineering. Control Chart: This tool of quality control helps in finding whether the business processes are in a state of control or not. Use of this tool shows that quality of the products and services of the Latino Engineering are not right which results to dissatisfy the customers. Various complaints within a year of turnover represent that control over the business processes is not appropriate. The company needs to analyze its internal working environment for handling the issue (Hexom and Menoher, 2015). Pareto Chart: In this, left vertical axis of the graph represents the frequency of occurrence whereas right vertical axis defines the cumulative percentage of the total number of incidents, total cost, etc. The bars show that before the take over the company was gaining high profit due to more demand for equipment but after the takeover, this line has been decreased which indicates that there is some change in the business processes and management processes of the firm. Thus, from the above tools of Quality control, it is clear that main reason behind the occurring problems in Latino Engineering is its turnover. After this, the company is facing issues regarding the low-quality equipment and services. Turnover of the firm results to make senior workers leave their job for better opportunities. Lack of talented and experienced employees is affecting the management of business processes, decisions regarding manufacturing strategies and approaches and other management activities. All this is resulting to improper packaging and delivering of the products to the clients, damages in equipment, poor follow up and many other complaints. It is essential for the organization to search out best suitable solutions for the problems for regaining its market position and reputation. Propose a plan for eliminating the cause by taking required resources into consideration The plan for eliminating the cause of occurring problems in Latino Engineering needs Critical Success Factors (CSF). These factors are essential for the companies or their projects to accomplish the missions. This is also called as key result area (KRA) and Key Success Factors (KSF). As a project management consultant, it is clear that CSF will help the organization in handling its complaints related to the poor quality of equipment, improper customer service, inappropriate follow-up and many others. For developing an effective continuous improvement plan, it is necessary to find the right critical success factors which can help the respected firm in accomplishing its objective of eliminating the root causes of the problems. The CSF which can help in improving the issues by handling the causes behind them are described as below: Leadership: According to the given case, employees of the Latino Engineering are unable to provide desired products and services to the customers who are tending to dissatisfaction. For handling this issue, it is necessary to have experienced and skilled leader who can guide and monitor the work of the workers. Under the guidance of the leader, staff members of the cited firm will able to improve their performance and working capabilities. Along with this, use of participative leadership style will help workers in taking appropriate decisions regarding the follow up with clients, handling queries of the customers, delivery, and packaging of the equipment and many others. Apart from this, leadership will also enhance motivation level and self-esteem of the employees which will create open and interactive working environment of the organization (Lewis, 2016). Training and education: Latino engineering needs to provide appropriate training to its employees for developing their management, communication, decision making, etc. skills along with knowledge regarding the production, packaging, and delivery of the produced equipment. This critical success factor will help in fulfilling the absence of senior engineers for handling the business processes effectively and efficiently. Training will also enhance the quality of production which will improve the complaints of the clients regarding this. Along with this, training needs to be conducted under the guidance of experts which will lead to answering the queries of the employees regarding the poor services. Training is required in order to provide customer service team of the Latino Engineering for enhancing their problem solving, communication, time management, and relationship management skills. This will eliminate the complaint of customers regarding the non-responsive customer service team. Customer Focus: Another critical success factor for eliminating the cause is to pay attention to the demands and needs of the clients. By focusing on the customer requirements, employees of the company will able to handle the issues regarding the wrong engineering equipment packaging and delivery, defective engineering equipment and too long turnaround time for the issue resolution. It is the prime responsibility of the organizations to fulfill wants, desires, and needs of their customers. In context to this, Latino Engineering must look after the requirements of their clients along with the issues occurring to them. This critical success factor will not only improve the market position of the firm but also redevelop the trust and loyalty of consumers towards it. Project Tracking and reviewing: By using this critical success factor, Latino Engineering will able to improve its packaging and delivering processes along with reducing the chances of producing damaging engineering equipment. It is necessary for the company to track and review the business processes for handling occurring issues and enhancing the quality. This CSF will lead to improving the quality of equipment by documenting and storing the information regarding the delivery of materials. With the help of above CSF, Latino Engineering will able to design effective and efficient continuous improvement plan. The Continuous process improvement (CPI) program which will lead to the formation of CIP is as follows: Identification of the issue: In this step, the problem of the Latino Engineering will be identified. As per the case, the company is suffering from delivery of inferior quality products or services to the customers which is affecting its brand image, market reputation, and customer base. The primary issue is lack of proper management strategies for handling the manufacturing processes along with workers performance. Documentation: In this stage of CPI, Latino Engineering needs to keep a record of all the problems it is facing along with the CSF which can handle them properly. This will help in the appropriate assessment of the issues like poor customer service, damaged equipment, wrong packaging and delivery of products, etc. Alignment with the organizations values, vision, and strategy: It is necessary that the changes which are proposed should fit the plan and vision of the Latino Engineering. The firm can use business values for supporting the change and improving the present situation. In this, CSF customer focus will lead to fair decision-making process regarding the selection of strategies and approaches. What is needed? In this, Latino Engineering will segregate the processes which need to stop, improve and replace. This division of operations will handle them as per the requirement and lead to taking decisions related to implementing changes (10 Steps to Continuous Improvement. 2017). Delegation: Latino engineering will make sure that all the workers along with their leaders will support the change. This will lead to the commission of work and responsibilities as per the talent and expertise of the employees. Nomination of the most desirable candidate will help in driving change regarding the improvement in customer services, change in strategies for packaging and delivery of products, etc. Communication: By communicating the needed changes along with regular updates regarding the implementation will lead to better results. Sharing the information with the employees will increase their contribution and interest in making appropriate adjustments for handling the issues. CSF like training, leadership, etc. will help in applying this step of CPI effectively. Starting small: By breaking the changes into the small goals, Latino Engineering will able to resolve each complaint one by one. This will also implement the changes more easily and effectively. One by one resolution of the problem will improve and enhance the quality of equipment and services. Feedback: In this step, top management level of the company will have to take feedbacks from the both customers and employees. These reviews about the implemented change will aware about the results and level of improvement occurred in the problems. An open discussion will inform about the actual image of implemented solutions for handling the complaints discussed in the case. Monitoring: It is important to monitor every step of collecting information regarding the impact of change on the overall performance and quality of the business processes and workers. Regular monitoring will also help in handling the issues causes during the process of implementation of change into the working environment of Latino Engineering. Project tracking and reviewing CSF will assist in monitoring the impact of applied solutions for improving the quality of services. The above program will help in handling the issues of Latino Engineering effectively. These steps will help in development and deployment of the proper continuous improvement plan for resolving the problems described of the case (Dale, 2015). A continuous improvement plan From the above-discussed CPI program, an ongoing improvement plan for the Latino Engineering is as follows: S.No. Issue Improvement action required Responsible person date outcome 1 Poor customer services Training to the customer service team for enhancing their communication, problem-solving, etc. skills Project Manager 2 months Proper handling of queries, development of effective relations with customers 2. Defective Engineering equipment Proper monitoring of the processes and selection of new strategies for reducing the chances of producing faulty products Production Manager 1 month Less defective equipment, high-quality products as per the needs of customers 3. Poor design and development follow up with the clients Formation of follow up under the guidance of leader Leader 2 weeks Proper discussion with the customers, adequate follow up with communication regarding the new strategies, techniques, etc. 4. Too long turnaround time for issue resolution Solving the problem under the guidance of leader, focus on the customers issue for offering the quality services Project Manager 2 weeks Implementation of Risk assessment process for handling the problems effectively. 5. Wrong engineering equipment regarding the packaged and delivered to the clients Proper monitoring of the processes Production Manager and team 2 months Packaging of right product and delivery to the right customer Recommendations Recommendations are explained below which Latino Engineering needs to follow: Company should analyze the working environment time to time for evaluating any risk or issue Organization need to use risk assessment process for identifying available risks The firm should hire senior workers for improving business processes. Conclusion From the above, it is concluded that Latino Engineering will able to handle the problems with the help of effective Continue process improvement which will result in the development of Continuous Improvement Plan. References Dale, B., 2015.Total quality management. John Wiley Sons, Ltd. First, M.B., Kendler, K.S., and Leibenluft, E., 2017. The future of the DSM: implementing a continuous improvement model.Jama Psychiatry,74(2), pp.115-116. Hexom, D. and Menoher, J., 2015, January. Using Data-Driven Decision Making for Continuous Improvement in University Programs. InInternational Conference on Education and e-Learning (EeL). Proceedings(p. 40). Global Science and Technology Forum. Lewis, W.E., 2016.Software testing and continuous quality improvement. CRC press. Milner, C.D., Milner, C.D., Savage, B.M., and Savage, B.M., 2016. Modeling continuous improvement evolution in the service sector: A comparative case study.International Journal of Quality and Service Sciences,8(3), pp.438-460. 10 Steps to Continuous Improvement. 2017. [Online]. Available Through: https://thisisremarkable.com/business-tips/10-steps-to-continuous-improvement/. [Accessed on 5th October 2017]