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Analyzing a Taco Bell Restaurant ch7 p. 240 13th edition 1 Draw a diagram of the process using the format in Exhibit 7.3 2 Consider a base case where a customer arrives every 40 seconds and the customer service champion can handle 120 customer per hour. There are two Food Champions, each capable of handling 100 orders per hour. How long should it take to be served by the restaurant (from the time a customer enters the kiosk queue until her food is delivered)? Use queuing models to estimate this. 3 4 5 6 7 8 I will appreciate it
process flow and layout flows are at the core of lean manufacturing, do you agree or disagree?
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Discuss the strategic importance of layout decisions. How important as these decisions in terms of a company's long-term profitability goals? What are some examples?
Develop a strong talent management program globally to develop and retain talent that you have been losing to competitors and downsizing. Discuss the strategies that you might use
Which of the two ways to embed organizational culture has SAS used to create its current culture? Provide examples to support your conclusions.
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