END 432E FACILITY PLANNING CRN: 20887 Spring 2014 INSTRUCTOR : Dr. Seda YANIK (Room Nr.: A305‚ e-mail: sedayanik@itu.edu.tr) ASSISTANT: Ömer Faruk Yılmaz (B205)‚ Onur Doğan (B301) SCHEDULE : Tuesday 10:30/13:29 (D201) CLASS: D201 ECTS Credits: 5 COURSE DESCRIPTION: This course provides insight into facilities planning. It identifies the principles of facilities location‚ layout‚ material handling systems and develops an understanding to practice facilities planning. The course
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Abstract The team has planned to develop a Hospital Automation System for the well knownhospital called Pannipitiya Nursing Home. Currently the client company depends on an error – prone software system and a large amount of manual work. Development of a new systemwill help the client company to minimize the work load they handle manually and to eliminatethe faults and errors of the existing software system.This proposed system handles the entire hospital work load under seven major functions namely;
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4.6 Layouts and Menus The layout of the main screen of the chosen application‚ had as main objective the simplicity and available on the first screen of the application the most important records for glycemic control. Another important aspect is access to functionality by the user‚ making it clear the purpose of each widget and does not hinder the user’s choice. Thus‚ the main screen was developed using the TableLayout in order to put the buttons to access the logs in a grid. The size of the buttons
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THESIS/SAD/SDD/IRM PROJECT DOCUMENTATION FORMAT I. TITLE PAGE TECHNOLOGICAL INSTITUTE OF THE PHILIPPINES Aurora Blvd.‚ Quezon City {in bold characters‚ font size 16} <PROJECT TITLE> {in bold characters‚ underlined‚ font size 14} A Project Presented to Information Technology Education Department In Partial Fulfillment of the Requirements for -----{state the specific subject/course} by: <lastname‚ firstname‚ m.i. of the proponent 1> <lastname‚ firstname
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COURSE : FOODSERVICE FACILITIES Design AND LayouT LEVEL : B.Sc (onsHH HHons) Foodservice Management CREDIT UNIT : 3.0 CONTACT HOURS : Lecture : 3.0 hrs/week PART : 05 PRE-REQUISITE : NONE OBJECTIVES At the end of the course the students should be able to :- 1. Explain the process of concept development and the elements of feasibility studies. 2. Describe the sequence of steps and the principles involved in designing foodservice facilities. 3. Demonstrate the
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A PROJECT REPORT ON “DESIGN AND LAYOUT OF A RETAIL STORE” IN PARTIAL FULFILMENT OF THE REQUIREMENTS OF MASTERS IN MANAGEMENT STUDIES UNIVERSITY OF MUMBAI VIVEKANAND EDUCATION SOCIETY’S INSTITUTE OF MANAGEMENT STUDIES & RESEARCH. UNDER THE GUIDANCE OF: PROF. E. LAKSHMINARAYAN PREPARED BY: DINESH GURNASINGHANI SPECIALIZATION: MARKETING MMS (2010-2012) DECLARATION I‚ Dinesh S. Gurnasinghani‚ student of MMS at Vivekanand Education Society’s
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Where would you place the Wichita change initiative on all four dimensions of change initiatives described in the reading Organizational Change: An Overview (i.e.‚ scope‚ source‚ pacing‚ and process)? Scope of change: the scope of change involves aspects such as “how work is done and by whom‚ who makes decisions and controls resources‚ what activities and resources have status and value‚ what the company should be and how it should be seen (Ancona‚ et. al.‚ 2005‚ p. M8-15).” Scope can be either
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MATERIAL MANAGEMENT STORES LAYOUT AND PRINCIPLES OF STORES BY – CHANDNI BHATT (283009) ARBAAZ KHAN (283019) INDRANEIL MUKERJEE (283035) HARITHA SINGH (283054) STORES LAYOUT AND PRINCIPLES OF STORES INTRODUCTION- STORES LAYOUT AND DESIGN It means the design of a store’s interior to encourage people to enter the store and expose them to the maximum variety of merchandise within the space available. For example‚ some stores have the fresh fruit and
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OPERATIONS MANAGEMENT ASSIGNMENT Topic: COMPUTERIZED LAYOUT ANALYSIS TECHNIQUES Submitted By: SAMYADIP CHAKRABORTY MOHD. ABDUL NAYEEM PhD Batch -2010 COMPUTERIZED LAYOUT ANALYSIS TECHNIQUES In the field of computerized layout analysis‚ a number of computerized layout programs have been developed since the 1960s and 70s. But the most time tested computerized layout techniques and software program packages that are frequently used are- CRAFT‚ CORELAP‚ ALDEP‚ etc. Originally developed
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Development process involve of 6 step which are the feasibility study‚ the space allocation program‚ operational‚ construction and engineering criteria‚ the project budget and the preliminary schedule. (T/F) 2. There are several roles of facilities in the hospitality industry; one of the key elements is money making aspects of the business. (T/F) 3. HVAC is a system maintains comfort by modifying and controlling the factors that influence comfort which are moisture‚ temperature
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