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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Module B: International operations management Case: Benihana of Tokyo Case Preparation: 1. 2. 3. 4. 5. What are the differences between the Benihana production process and that of a typical restaurant? Examine the production system in detail. (Try and draw a simple process diagram). What are the major design choices which generate operating efficiencies? What is the process flow at Benihana? How many customers can the restaurant process and what is this as cash flow? What role does the
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© Nigel Slack‚ Stuart Chambers & Robert Johnston 2007 Instructor’s Manual Operations Management Fifth edition Nigel Slack Stuart ChambersRobert Johnston For further instructor materialplease visit: www.pearsoned.co.uk/slack ISBN-13: 978-0-273-70850-6 / ISBN-10: 0-273-70850-3 Pearson Education Limited 2007 Lecturers adopting the main text are permitted to download the manual as required. 2© Nigel Slack‚ Stuart Chambers & Robert Johnston 2007 Pearson Education Limited Edinburgh GateHarlowEssex
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RUN‚ INC. Case 1) What are the practical differences in the accounting for a change in estimate and a correction of an error? Why might managements prefer one approach to another? What pictures do the two accounting presentations paint for readers outside the company? A change in estimate is a normal and ongoing process of a company. It usually arises from the appearance of new information that alters the current situation. Accounting for a change in estimate is treated prospectively. Companies
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When marketing‚ engineering‚ and operations simultaneously develop a process (cross -functional integration)‚ this approach is known as __________ ________________. A) sequential process B) traditional approach C) concurrent engineering D) both A and B E) none of the above Feedback: C is the correct answer. Unlike the traditional serial or sequential approach‚ concurrent engineering uses cross-functional integration for concurrent development of a product
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CBA GARMENTS Manufacturing Corporation Company Background CBA Garment‚ Inc. started as a single proprietorship. Over the years‚ it evolved into a corporation whose shareholders are mostly family members. The company specializes in making wedding ensembles from the gown of the bride to the dainty attires and accessories of the maid of honors‚ the flower girls down to the ring bearers. The company specializes particularly in the manufacturer of ready-made bridal gowns. CBA Garment has opened its
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Instructor ’s Manual Operations Management Fifth edition Nigel Slack Stuart Chambers Robert Johnston For further instructor material please visit: www.pearsoned.co.uk/slack ISBN-13: 978-0-273-70850-6 / ISBN-10: 0-273-70850-3 Pearson Education Limited 2007 Lecturers adopting the main text are permitted to download the manual as required. 1 © Nigel Slack‚ Stuart Chambers & Robert Johnston 2007 Pearson Education Limited Edinburgh Gate Harlow Essex CM20 2JE England and
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To Mr. Morrissey: At the beginning‚ we great appreciate you to trust us to do this research for your business case. After analyzing the background and information you offered to our company‚ we did a large number of researches in your specific two products and the industry. At present‚ the quantitative production and demand of the wood stove are shrinking in the market because of the drastic competitive marketing. Otherwise‚ the marketing of owner is not significant in competition. Therefore‚ we
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REFERENCE TO OPERATIONS MANAGEMENT ONLY‚ DISCUSS HOW SIA MIGHT DEVELOP IN THE FUTURE IN ORDER TO REMAIN COMPETITIVE. 2 1.1 INTRODUCTION 2 1.2 CRITICAL SUCCESS FACTORS OF SINGAPORE AIRLINES 3 1.2.1 Product/Service Differentiation 3 1.2.2 Human Assets 4 1.2.3 Fleet management 5 1.2.4 Strategic Alliances/Partnerships 5 1.2.5 Superior Service 5 1.3 COMPETITIVE ADVANTAGE STRATEGIES (PORTER’S) 6 1.4 ANSOFF’S PRODUCT/MARKET GRID 8 2.0 REFERENCES/BIBLIOGRAPHY 14 1.0 With reference to Operations Management
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the freezer in a temperature between – 18° and -23°. The rule for the frozen food is that the first to come in is the first to come out. Health‚ safety and hygiene issues are taken seriously; the manager is responsible of the good following of the operations. In the kitchen‚ every employee is assigned a specific task‚ meat is bake between two heating plate that are cleaned every 30 minutes‚ after it’s done they use a special thermometer to make sure that the meat is at least 69 °‚ employees that are
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