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What would you recommend that Wayne and Janet Smith do to take advantage of lean concepts in operating CKC? Explain.
There are a number of recommendations students may present that take advantage of the use of lean systems concepts and principles. Some of the ones to expect include:
If possible split the operations to focus independently on the two market segments: deliver only and deliver and serve. Lay out the processes in a flow pattern where the entire process for each market segment is visible to the workers. Also lay out the necessary tasks and equipment so that cycle times can be reduced to shorten lead times.
CKC can begin to employ lean systems signaling techniques for the movement of materials such as color-coded standard-sized trays.
Begin a cross-training program to enhance the flexibility of the workers so they can be assigned where needed.
Continue to build supplier relationships by developing supplier alliances reducing the total number of suppliers and sharing information on demand patterns and material needs.
Try to limit the menu selection especially for deliver-only orders where response time is more important. This will also help reduce inventory levels.
Maintain good housekeeping policies not only for quality and health safety reasons but also for enhancing visibility within the processes and ensuring the prompt availability of needed tools and materials. It also helps in the development of the proper attitudes about work and the workplace.
These are but a few of the possible recommendations. The students will have many more. The focus of their recommendations usually revolves around these primary areas: process management issue and inventory management.