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1. How is capacity measured at your college or university?
2. Identify a business system you are familiar with. Does it ever suffer from too little capacity? What are the value implications when its demand is greater than its capacity?
3. In the system you identified in the previous question, what is its constraint? How could the capacity of the constraint be increased?
4. Students must manage their own capacity when demands on their time increase. What techniques do you use to match your personal capacity to the demands placed on it?
1. Identify a constraint in the process you interact with (Food service, lines at the recreation center, your favourite fast food restaurant). How would you exploit the constraint to improve system productivity?
Write a 1,050- to 1,400-word paper in which you explain how internal and external factors affect the four functions of management. In your paper, explain how the following internal and external factors affect the four functions of management. Incl..
Case Study on Cutting Cafeteria Costs. A cafeteria at All-State University has one special dish it serves like clockwork every Thursday at noon. This supposedly tasty dish is a casserole that contains sautéed onions, boiled sliced pot..
Low-tech: A low-technology, low cost process consisting of hiring several new junior engineers. This option has a fixed cost of $45,000 and variable-cost probabilities of .3 for $.55 each, .4 for $.50, and .3 for $.45.
Analyze BP using the five forces of competition model to determine the industry's current attractiveness in terms of profit potential.
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What are the business benefits of BI (Business Intelligence) deployments and the main challenges required to extend BI tools beyond mere reporting?
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If the production volume of bushings and bearings are the same, what is the bottleneck of the PM line?
Describe the roles and responsibilities that organizational managers and leaders play in creating and maintaining a healthy organizational culture.
Compare and contrast between make-to-stock and make-to-order systems. In your comparison, why does each system require different types of contracts
The restaurant you are working at makes one massive batch of ravioli each day. If you run out before the end of the day, the last few customers are less than satisfied, but if you make too much, it can be sold to the local hog farmer for feed. Every ..
What are the minimum number of phases in a production process. Are there any phases we may neglect in a production process
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