and Operations Management incorporates several suggestions offered by our colleagues and students all over the country. In this edition we have endeavored to strengthen the basic characteristics of the book. The subject matter has been presented systematically in ten chapters‚ which can enable the reader to master the topics covered without any additional guidance. In keeping with the basic objective of making the learning of the ‘Concept and Principles in Production and Operations Management’‚ the
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OPERATION MANAGEMENT Operation management is concerned with the bunch of activities that design and produces goods or services by the input-transformation-output process. (Slack 2001) Operation management can also be defined as the process of transforming different resources or inputs (labour‚ capital‚ machinery‚ land and buildings‚ materials and information) that are used in the operational activities of an organisation to the output (value added product and services)for the customers in a controlled
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McDonald’s Corporation is the world’s largest chain of hamburger fast food restaurants‚ serving around 68 million customers daily in 119 countries. In Morocco‚ McDonald has just celebrated it 20 years of existence in the country‚ the first McDonald opened in la Corniche‚ Casablanca in 1992‚ now there is 29 restaurants over 15 cities. The company offers a wide variety of products from hamburgers to salad to desert. Hamburger | Desert | Salad | Big mac | Sundae | Salade fermière | Royal cheese
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Warehouse Management case study From the perspective of modern logistics systems‚ storage is an important part of logistics is the logistics system‚ distribution center‚ hoping for effective logistics warehouse here‚ scientific management and control‚ so that the logistics system more smoothly‚ more reasonable to run. In this paper‚ the importance of starting from the warehouse‚ combining theory and practice‚ through an enterprise storage and logistics activities in the "space" and "cargo space"
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TRUE or FALSE 1. T F It is impossible to develop a process that has zero variability. 2. T F Assignable variations in a process are also called natural variations. 3. T F An x-bar chart would be appropriate to monitor the number of defects in a production lot. 4. T F The central limit theorem provides the statistical foundation for control charts. 5. T F If we are tracking quality of performance for a class of students‚ we should plot the pass/fail result on a p-chart. 6. T F Sample
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high-powered discussions. The case study is about a manufacturing and engineering firm that has been doing very well in terms sales but has a serious challenge of escalating freight costs. The case study reveals that the root cause of the problem is insufficient inventories and lack of planning and fragmented purchasing process. The case study will provide a detailed analysis of the basic inventory problems confronting the firm. The case study will also highlight management of forecasting‚ purchasing
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Inc. 2009 http://www.eurojournals.com/ejsr.htm Crisis Management- A Case Study on Mumbai Terrorist Attack Manisha Shekhar Centre for Strategic Analysis & Research Deptt. of Electronics & Communication Dr. M. C. Saxena college of Engg. & Technology‚ UPTU‚ Lucknow‚ India E-mail: manisha.shekhar123@gmail.com Tel: +91-0522-4095700; Fax: +91-0522-4095730 Abstract This paper examined the Indian government intervention in crisis management during 2008‚ terrorist attack on MUMBAI. Empirical findings
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Date: 08/04/2014 1.1characteristics of food production and beverage service systems A foodservice director has many options for food production and service. Most food service directors inherit a foodservice system‚ but may make modifications to that System or select and build a new system. For example‚ in today’s environment it is very difficult to find adequate labour‚ which is forcing school foodservice directors to consider alternatives in food production. Also‚ there is a great concern
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money before the company did and insisted that corporate revenue come not from initial franchise fees but from success of the restaurants themselves. Together with corporate management and suppliers‚ franchisees infused McDonald s with an entrepreneurial spirit. • Restaurant service categories: QSC McDonald’s evaluate and assist field service operation of each of its restaurants. It is summarized to evaluate in three categories: Quality‚ Service and Cleanliness Key threat’s to McDonald’s success
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BRUNEL BUSINESS SCHOOL COVERSHEET FOR ONLINE COURSEWORK SUBMISSIONS Module Code | MG2135 | Module Title | Operations Management | Module leader | Emel Aktas | Student ID numberStudent name | 1140255 | I understand that the School does not tolerate plagiarism. Plagiarism is the knowing or reckless presentation of another person’s thoughts‚ writings‚ inventions‚ as one’s own. It includes the incorporation of another person’s work from published or unpublished sources‚ without indicating
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