Many company cafeterias are changing from the traditional cafeteria (process) layout to a product layout in which
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Many company cafeterias are changing from the traditional cafeteria (process) layout to a product layout in which food items are arranged into stations (salads, Italian, cold sandwiches, roast beef and ham, etc.). What types of layouts are these? Discuss the advantages and disadvantages of each type of layout.
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The traditional process layout saves space and food handling requirement...View the full answer
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Pushpinder Singh
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Related Book For
Operations And Supply Chain Management
ISBN: 9780357131695
2nd Edition
Authors: David A. Collier, James R. Evans
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