Reference no: EM131448560
Using the operational strategies discussed (Forecasting, Project Management, Product design, Process design, Capacity and Constraints, Location and Layout design, Quality/Continuous Improvement, LEAN, Human resources strategies/Job design, Supply Chain management, Sustainability and Corporate Social Responsibility, Inventory Management, Planning, Scheduling, and/or Maintenance and Reliability), identify FIVE concepts/strategies that are addressed this article on the Balthazar restaurant in New York City.
1) Briefly describe how each of the FIVE selected concepts or strategies are managed by the team at Balthazar and
2) Briefly describe how each of the FIVE concepts/strategies supports the business strategy (or value proposition) of the restaurant.
https://www.nytimes.com/2013/10/20/magazine/22-hours-in-balthazar.html?smid=pl-share&_r=0
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