Operations and Supply Chain Management 9th edition
9th Edition
ISBN: 9781119320975
Author: Roberta S. Russell, Bernard W. Taylor III
Publisher: WILEY
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Chapter 16, Problem 2.1CP
Summary Introduction
Case summary:
The case of Wiley Construction is close-ended as the questions are asked for answers. The smooth flow of activities and proper management of space was done previously in the company. Wiley became an international supplier of providing building products. Gary Cox has taken the place of Joe Wiley as the president of this construction company. The highly skilled and professional teams were assembled to do the work. The automated and highly advanced technologies are used in Wiley Construction. The executives found some problems during the initial plant tour and these problems are a high amount of work-in-process material is waiting in the process betwixt saws and assembly stations, the stock is piled up, and the unproductive time must be reduced.
To determine: To identify the waste in current or present process of production.
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As much detail as possible.
Dietary Management- Nursing Home
Don't add any fill-in-the-blanks
Menu Planning Instructions
Use the following questions and points as a guide to completing this assignment. The report should be typed. Give a copy to
the facility preceptor. Submit a copy in your Foodservice System Management weekly submission.
1. Are there any federal regulations and state statutes or rules with which they must comply? Ask preceptor about
regulations that could prescribe a certain amount of food that must be kept on hand for emergencies, etc. Is the facility
accredited by any agency such as Joint Commission?
2. Describe the kind of menu the facility uses (may include standard select menu, menu specific to station, non-select, select,
room service, etc.)
3. What type of foodservice does the facility have? This could be various stations to choose from, self-serve,
4.
conventional, cook-chill, assembly-serve, etc.
Are there things about the facility or system that place a constraint on the menu to be served? Consider how
patients/guests are served (e.g. do they serve…
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
。
o
Use the facility's format or
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
Procedures (direction)
Chapter 16 Solutions
Operations and Supply Chain Management 9th edition
Ch. 16 - Prob. 1QCh. 16 - Prob. 2QCh. 16 - Prob. 3QCh. 16 - Prob. 4QCh. 16 - Prob. 5QCh. 16 - Prob. 6QCh. 16 - Prob. 7QCh. 16 - Prob. 8QCh. 16 - Prob. 9QCh. 16 - Prob. 10Q
Ch. 16 - Prob. 11QCh. 16 - Prob. 13QCh. 16 - Prob. 14QCh. 16 - Prob. 15QCh. 16 - Prob. 16QCh. 16 - Prob. 17QCh. 16 - Prob. 18QCh. 16 - Prob. 19QCh. 16 - Prob. 20QCh. 16 - Prob. 21QCh. 16 - Prob. 22QCh. 16 - Prob. 23QCh. 16 - Prob. 25QCh. 16 - Prob. 26QCh. 16 - Prob. 27QCh. 16 - Prob. 28QCh. 16 - Prob. 30QCh. 16 - Prob. 31QCh. 16 - Prob. 1PCh. 16 - As local developers prepare for an increase in...Ch. 16 - Prob. 3PCh. 16 - Prob. 4PCh. 16 - Prob. 5PCh. 16 - Prob. 6PCh. 16 - Prob. 7PCh. 16 - Prob. 8PCh. 16 - Prob. 9PCh. 16 - In a large microelectronics plant, the assembly...Ch. 16 - Prob. 11PCh. 16 - Prob. 12PCh. 16 - Prob. 13PCh. 16 - Prob. 2.1CPCh. 16 - Prob. 2.2CPCh. 16 - Prob. 2.3CPCh. 16 - Prob. 2.4CPCh. 16 - Prob. 3.1CPCh. 16 - Prob. 3.2CPCh. 16 - Prob. 3.3CPCh. 16 - Prob. 3.4CP
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Similar questions
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