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  3. To: Bertrand Fournier, Plant manager b_fournier@dawson.com From: John Reynolds, Industrial production manager j_reynolds@dawson.

To: Bertrand Fournier, Plant manager b_fournier@dawson.com From: John Reynolds, Industrial production manager j_reynolds@dawson.

admin2014-11-06  71
问题 To: Bertrand Fournier, Plant manager b_fournier@dawson.com
From: John Reynolds, Industrial production manager j_reynolds@dawson.com
Re: Valbonne, France plant
Date: January 13
Dear Mr. Fournier,
    Thank you for your e-mail requesting that our engineers from London examine your chocolate production plant in Valbonne again next month. All of us at Dawson corporate headquarters appreciate your factory’s desire to manufacture the finest chocolate, and we want to provide a support team to ensure that this is possible. Before we schedule a trip for Edith Singh and Barry Weinstein to visit your plant again. I have a few questions in regard to the production problems you mentioned. First, I was wondering when the refrigeration unit was inspected last. Some Dawson plants in Geneva and Warsaw recently reported problems with their refrigeration systems, so I suggest that the temperature of the refrigerators during the cooling phase be checked. Second, do you think it is necessary for Ms. Singh and Mr. Weinstein to stay in Valbonne an entire week?
    I believe their examination could be completed within two days.
    Please let me know your views on these issues. I look forward to hearing from you.
    Regards John Reynolds
    To: John Reynolds, Industrial production manager j_reynolds@dawson.com
    From: Bertrand Fournier, Plant manager b_fournier@dawson.com
    Re: Valbonne, France plant
    Date: January 15
Dear Mr. Reynolds,
    Thank you for your reply. In response to your questions, we have carefully examined all of our equipment and the entire production process, from the grinding of the cocoa beans to the pressing of the chocolate. The refrigerators are cooling the product at the appropriate temperature, but we are still producing chocolate that is too bitter. We believe the problem may be either in the grinding or roasting of the cocoa beans, but we need your engineers to verify our suspicion. As to the duration of the engineers’ visit, you may be correct. They do not need to stay a week in Valbonne, but I would suggest they stay at least three days.
    Please confirm the dates of February 12-14 for their trip.
    Regards, Bertrand Fournier
What does Mr. Reynolds recommend that Mr. Fournier do?
选项 A、Order new ingredients
B、Talk to production managers
C、Check refrigeration equipment
D、Visit another plant
答案C
解析 从第一封邮件第六行可以得知。
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