Prior to beginning work on this discussion forum,
- Read Chapter 18 of the course textbook, Operations and Supply Chain Management.
- Read .
- Read .
- Read .
Fast-food restaurants, for example, often experience overproduction (food sitting under hot lamps with no immediate sale), customers waiting, incorrect orders, undercooked or overcooked food that must be discarded, employees running around the kitchen not having clearly defined jobs, and so on.
Identify an organization that is familiar to you and provide three examples of different types of waste. Additionally, identify at least three potential lean tools and techniques to address the various types of waste.
Your initial response should be a minimum of 200 words. Graduate-school students learn to assess the perspectives of several scholars. Support your response with at least one properly cited and referenced scholarly or credible source in addition to the text. Review the and resources from the Writing Center for help.
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