Operations Management: Processes and Supply Chains (11th Edition)
Operations Management: Processes and Supply Chains (11th Edition)
11th Edition
ISBN: 9780133872132
Author: Lee J. Krajewski, Manoj K. Malhotra, Larry P. Ritzman
Publisher: PEARSON
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Chapter 6, Problem 4DQ
Summary Introduction

Interpretation: A service component or a process of manufacturing that is identifiable needs to be determined and the current state value stream map portraying the information and material flows of the subject picked needs to be sketched.

Concept Introduction: Value stream mapping is one of the lean techniques related to manufacturing processes. Under this technique, we conduct analysis, make the design and manage the information and materials flow that are required for the making of a product, as required by our customer.

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A local fast-food restaurant processes several customer orders at once. Service clerks’ cross paths, sometimes nearly colliding, while they trace different paths to fill customer orders. If customers order a special combination of toppings on their burgers, they must wait quite some time while the special order is cooked. How would you modify the restaurant’s operations to achieve competitive advantage? Because demand surges at lunchtime, volume flexibility is a competitive priority in the fast-food business. How would you achieve volume flexibility? What are the potential downsides of relying too heavily on automation and standardization in this industry? What data would you want to gather, if any, before making recommendations?
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