Operations Management: Processes and Supply Chains, Student Value Edition Plus MyLab Operations Management with Pearson eText -- Access Card Package (11th Edition)
11th Edition
ISBN: 9780134111056
Author: Lee J. Krajewski, Manoj K. Malhotra, Larry P. Ritzman
Publisher: PEARSON
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Question
Chapter 1, Problem 11DQ
Summary Introduction
Interpretation: The competitive priorities and the capabilities that need to develop core and support processes are to be determined.
Concept Introduction:
Competitive priorities are termed as the dimensions a firm's production system must have in order to maintain the demands of the markets where the firm wants to compete.
Competitive capabilities are the cost, quality, time and flexibility dimensions that process or supply chain should possess.
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Students have asked these similar questions
Work with the chef and/or production manager to identify a menu item (or potential menu item) for which a
standardized recipe is needed.
Record the recipe with which you started and expand it to meet the number of servings required by the facility.
Develop an evaluation rubric.
Conduct an evaluation of the product. There should be three or more people evaluating the product for quality.
Write a brief report of this activity
•
Product chosen and the reason why it was selected
When and where the facility could use the product
The standardized recipe sheet or card
○
Use the facility's format or
о
Design one of your own using a form of your choice; be sure to include the required elements
Recipe title
"
Yield and portion size
■
Cooking time and temperature
Ingredients and quantities
Specify AP or EP
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Item Prepared:
Work with one or more cold food production workers to learn job descriptions, flow of work, how the menu items
are prepared and served, and needs for further training or process improvement. Document a specific menu item
you prepared. Record the temperature of a product when it goes into the refrigerator or blast chiller. Record how
long it took for the product to cool to the appropriate temperature. Evaluate the menu item you were involved in
preparing. Follow the product and process to completion and utilize resources to correct any wrong procedures
you observe. Take your notes and write a brief report of the actual experience based on the following criteria:
1. Pre-preparation
2. Preparation
3. Compare menu item to diets it is used for by completing a nutritional analysis
4. Temperatures during and after preparation.
5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from
production through delivery)
6. Waste disposal (what…
Work with one or more hot food production workers to learn job descriptions, flow of work, how the menu items are
prepared and served, and needs for further training or process improvement. Document a specific menu item you
prepared. Record the temperature of a product when it is done. If it is to be chilled and reheated later,
systematically measure the temperature every 30 minutes and record how long it takes the product to reach a safe
temperature for storage. Evaluate the menu item you were involved in preparing. Follow the product and process
to completion and utilize resources to correct any wrong procedures you observe. Take notes and write a brief
report of the actual experience based on the following criteria:
1. Pre-preparation
2. Preparation
3. Compare menu item to diets it is used for by completing a nutritional analysis
4. Temperatures during and after preparation.
5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from…
Chapter 1 Solutions
Operations Management: Processes and Supply Chains, Student Value Edition Plus MyLab Operations Management with Pearson eText -- Access Card Package (11th Edition)
Ch. 1 - Prob. 2DQCh. 1 - A local hospital declares that it is committed to...Ch. 1 - Prob. 4DQCh. 1 - Prob. 5DQCh. 1 - Although all nine of the competitive priorities...Ch. 1 - Choosing which processes are core to a firm’s...Ch. 1 - Prob. 8DQCh. 1 - Prob. 9DQCh. 1 - Prob. 10DQCh. 1 - Prob. 11DQ
Ch. 1 - (Refer to Solved Problem 1.) Coach Bjourn Toulouse...Ch. 1 - Prob. 2PCh. 1 - Prob. 3PCh. 1 - Prob. 4PCh. 1 - Prob. 5PCh. 1 - Prob. 6PCh. 1 - Prob. 7PCh. 1 - Prob. 8PCh. 1 - Prob. 9PCh. 1 - Prob. 1AMECh. 1 - Prob. 2AMECh. 1 - If an employee is hired, what will be the weekly...Ch. 1 - Suppose that, during the summer, the company works...Ch. 1 - Prob. 1VCCh. 1 - Prob. 2VCCh. 1 - Prob. 3VCCh. 1 - Prob. 1CCh. 1 - Prob. 2CCh. 1 - Prob. 3CCh. 1 - Prob. 4C
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