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 22Q
Summary Introduction
To identify: How visual control affects the quality
Lean production refers to the approach of the management aiming to cost-cutting by providing quality products to the customer by an efficient handling of input. In this approach, the management does not add any value-added thing to the production product and tried to eliminate or minimize the additional cost such as holding cost, transportation cost, stocks, and overproduction.
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Discussion Questions
1. If you were Christina, how would you design a pro- cess control plan to ensure that these requirements were met?
2. Design specific forms or “standard operating proce- dures” that you think would be helpful in imple- menting your plan, specifically for the example of hot dogs.
3. How might the process control plan have to be modified to deal with handling ground, uncooked meat, such as hamburger or pork sausage, keeping in mind that the risk of bacterial contamination is much higher for such products?
Perform a 4V analysis of the product, and comment on the operational performance objectives which should be set.
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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- 1.Internal Controls are aids to ensuring that a business operates within some agreed checks and balances in their activities. What are internal controls and how would you prescribe one for your University to check that all students admitted into the University do qualify for admission per the accreditation requirements.arrow_forwardProduction planning and control, work centres, inventory control, and cost accounting play an integral role in the conversion cycle. Required: Discuss the control problems and the possible dangers in the business activities of these departments. Further, recommend the corrective procedures to overcome these dangers.arrow_forwardExplain the concept of variability pooling and its relevance for the benefits of a product postponement strategy (delaying the point of differentiation). Use a real-life example in order to illustrate your thoughts.arrow_forward
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- Q2) The main purpose of cost management is to provide cost information for operational control. Select one: True Falsearrow_forwardSubject: Business Process reengineering Q#1: How to implement VSM in any organization, explain with example? Q#2: In Textile industry should we use BPR or should use Kaizen?arrow_forwardWhat is HACCP and why is it important in food production? In the production of food items such as biscuits, the process starts from sourcing of raw materials and ends at packaging and shipping of the finished product. Identify and explain three different critical control points that may need to be monitored during biscuit productionarrow_forward
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