ops571 wk2 qu 3

Operations and Supply Chain Management, Ch. 6

Week 1 Starter Questions 3

Ch. 6 of Operations and Supply Chain Management <Reading>

  • What is meant by a process? Describe its important features.
  • What does the product-process matrix tell us? How should the kitchen of a Chinese restaurant be structured?
  • What kind of layout is used in a physical fitness center?
  • Why might it be difficult to develop a manufacturing cell?
  • Consider a department store. Which departments probably should not be located near each other? Would any departments benefit from close proximity?

 

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