EBK OM
6th Edition
ISBN: 9781305888210
Author: Collier
Publisher: YUZU
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Chapter 17, Problem 1DQ
Summary Introduction
Interpretation:Different types of waste that can be present in a fast-food restaurant needs to discussed.
Concept Introduction:Lean management focuses on analyzing and reducing the different types of waste present in the organization.
Expert Solution & Answer
Explanation of Solution
In a fast food restaurant, different kinds of waste that can be present are:
1. Extra Food − The food that is a result of overproduction and not sold
2. High customer waiting times
3. Mismatch in food ordered and delivered to the customer
4. Disturbed work flow pattern resulting in extra travel for waiters
5. Incorrect table number sequencing
6. Mis- management of inventory
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Students have asked these similar questions
All of us have been to restaurants and visited doctors' offices. Much of the complaints I hear is waiting time to be seated or seen. Identify some of the seven forms of waste in the following situations (found on Table 7.1 of Chapter 7) and your recommendations for eliminating the waste.
Restaurant
Doctor's office
All of us have been to restaurants and visited doctors' offices. Much of the complaints I hear is waiting time to be seated or seen. Identify some of the seven forms of waste in the following situations (found on Table 7.1 of Chapter 7) and your recommendations for eliminating the waste.
Identify and discuss some of the seven forms of waste in the following situations.
a. Restaurant
b. Doctor's office
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, operations-management and related others by exploring similar questions and additional content below.Similar questions
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- Please discuss the seven types of wastearrow_forwardProcesses that involve the receiving of worn-out, defective, and excess products back from customers and support for customers who have problems.arrow_forwardA bottle of 2% CH costs $32.21 and a bottle of 10% PI costs $18.02 and now knowing that a bottle of CH supplies around 78 batches of foot soak and a bottle of PI supplies around 30 batches, what is the cost in dollars per batch of the cheaper per batch option? Round to TWO decimal places.arrow_forward
- Ordering goods or materials in such a way that they are delivered directly to the factory is ?arrow_forwardA type of business where the major product is intangible, meaning it cannot be weighed or measured?arrow_forwardThe pull/push view in a supply chain advocates that: ( ) The processes in a supply chain are divided into a series of activities performed at the interface between successive stages; ( ) All processes in a supply chain are initiated in response to a customer order; ( ) All responses in a supply chain are performed in anticipation of customer orders; ( )Processes in a supply chain are divided into two categories, depending on whether they are initiated in response to or in anticipation of customer orders; ( )None of the above is true.arrow_forward
- A small manufacturing shop has coordinated a just-in-time (JIT) delivery policy with its supplier for one of its product components. The shop has an ample amount of space to store the product but uses the JIT policy to avoid having to maintain inventory. The supplier has agreed to a fee of $150 per delivery, no matter how many items are delivered. It costs the shop $25 per unit per day to store and maintain the product component. Demands over the next 4 days are as follows: Day 1 2 3 4 Demand 80 35 52 20 What would the 4-day cost of the shop's current policy?arrow_forwardSome IT Systems indicate where the material should be placed in marked spaces on a table or floors. Subject to empty space, supplying operations are reported to generate more. What are the names of these spaces?arrow_forwardIt's important to differentiate between on-site storage and off-site storage.arrow_forward
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