1. 1. How process chart the production process of rice and sambar from procurement to dispatch.
2. 2. What would be the throughput time for the production of rice and sambar in the cooking section?
3. Based on questions number 1 and 2, what is your justification for the process's effectiveness and efficiency? What intervention do you think is necessary to improve it?
4. The TAPF management in 2023 will face a challenge from the local government to increase production capacity, to accommodate the growing need for food supply in several new locations. Management is considering several development options including centralized kitchens, food hubs or should it be better to develop a decentralized kitchen. what is the decision-making model for the issue, and what are your recommendations?

Answer rating: 100% (QA)

1 Process chart for the production process of rice and sambar from procurement to dispatch Step 1 Procurement Source raw rice and other ingredients such as lentils vegetables spices from suppliers Ins... View the full answer