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) measure sales of the new bread after customers have sampled it. test the ingredients for freshness. ensure the ingredients are all organic. observe how customers respond to the packaging. observe customer reactions while they taste the product.

Explanation:

• Measuring sales after sampling shows if customers like the product enough to buy it, which relates to quality perception.
• Observing customer reactions while tasting directly gauges their immediate response to the product's quality (taste, texture etc.).
• Testing ingredients for freshness is about ingredient quality but not directly the final product's quality as experienced by customers.
• Ensuring organic ingredients is a production choice (maybe a marketing point) not a quality - in - use criterion.
• Customer response to packaging is about presentation, not the bread's quality itself.

Answer:

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