Some fast food restaurants have taken the cue from manufacturing companies and begun to use the concept of cellular manufacturing to set up their food preparation process.
What exactly is meant by work cells or cellular manufacturing, and how does this differ from traditional batch mode operations? What are some of its advantages?
How can applying this concept in a fast food restaurant help or hurt the performance and customer service of the restaurant?
What would be some good metrics a fast food restaurant may use to evaluate the effectiveness of its supply chain design? Why did you pick those?
What would be good metrics an auto insurance company may use to evaluate the effectiveness of its supply chain design? Why did you pick those?