most of what there was to know about communications as far as I thought it could take me. However‚ from the information that has been passed on to the class‚ I have had my mind opened up to a wealth of knowledge that I was previously lacking. Video Production is an aspect to communications that will help to add to my portfolio and the skills and knowledge that I will be able to pull from in the future‚ making me a valuable and versatile asset to whatever company I am employed by. I understand that
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Methods of production Production methods fall into three main categories; however‚ all production methods can be assisted with CAM and CAD equipment (Computer Aided Manufacture and Computer Aided Design – respectively). 1. Job Production and Prototype Production Job Production is used when a product is produced with the labor of one or few workers and is scarcely used for bulk and large scale production. It is mainly used for one-off products or prototypes‚ as it is inefficient; however‚ quality
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Stockless Production From Push to Pull Their idea behind the change was: • At HP there was in 1983 a division which wanted to make a change over from Push to Pull. • It was the Greely Colorada Division • They made Disc Units • Their goal was to get a batch quantity of one piece Out of balance Scrap 1 Unreliable deliveries 2 The Film Stockless Production What did they try to realize at HP: • Advantages: ⇓ Inventory ⇓ Lead time ⇓ Space ⇓ Work on hand ⇓ Rework
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Production Planning Introduction The intention of this project is to demonstrate the function of production planning in a non - artificial environment. Through this simulation we are able to forecast‚ with a degree of certainty the monthly requirements for end products‚ subassemblies‚ parts and raw materials. We are supplied with information that we are to base our decisions on. The manufacturer depicted in this simulation was actually a General Electric facility that produced black and white
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produce 16492.7586 kg/hr of acetone product‚ it is been assumed that 88% of the total basis is feed in and other 12% balance is water‚ the scaling factor that is used is 162.004389. Based on the overall mass balance in table 6.4‚ it shows that this process is not balance but yet has low percentage of error which is 1.8%. Mass balance of the production of acetone can be considered as acceptable due to the low error
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limiting factor in the production of culinary ginger (Zingiber officinale Roscoe) in Hawaii. The disease was responsible for a 45 percent statewide production loss of the ginger crop in 1993. It is a complex and difficult disease to control‚ infecting the ginger crop through all phases of a production cycle. It is present systemically in seed rhizomes as both an active and latent infection that contaminates seed-pieces when they are cut and prepared for field planting. In open-field production‚ even
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African Journal of Biotechnology Vol. 7 (20)‚ pp. 3749-3752‚ 20 October‚ 2008 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2008 Academic Journals Full Length Research Paper Ethanol production potential of local yeast strains isolated from ripe banana peels A. A. Brooks Department of Microbiology‚ University of Calabar‚ P.M.B. 1115‚ Calabar‚ Nigeria. E-mail: brooks.akan@yahoo.com. Tel: 08037956762. Accepted 16 May‚ 2008 The ability of different yeast strains
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* Fewer parts to deal with in inventory & manufacturing * Less costly to fill orders from inventory * Reduced training costs and time * More routine purchasing‚ handling‚ and inspection procedures * Opportunities for long production runs‚ automation * Need for fewer parts justify increased expenditures on perfecting designs and improving quality control procedures. Disadvantages of Standardization * Decreased variety results in less consumer appeal. * Designs
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Section 5 Operations Production Production Techniques From Jollibee’s deep wellspring of resources‚ Jollibee Worldwide Services (JWS) was formed to be the JFC Group of Companies’ partner in delivering shared services for all its business lines. Borne out of JFC’s foundational values and in full support of its mission and vision‚ JWS is positioned to be the leader in the shared services industry‚ a “partner of choice” for the most aggressive business movers in the world today. Our mission
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involved the pretreatment of milk follow by the homogenization‚ heat treatment‚ cooling to incubation temperature‚ inoculation with starter‚ fermentation ‚ cooling‚ post fermentation treatment‚ chilling and lastly packaging for commercial yogurt production. In this experiment‚ the making of yoghurt followed the batch process. The 1000ml of UHT milk is mixed with some milk powder to increase the content of milk solid non fat in the milk in order to improve the texture with the help of protein functionality
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