Basics Of Occupational Safety 5th Edition David L. Goetsch - Solutions

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1. Explain how MRP logic can be implemented in the following contexts:???? a fashionable restaurant???? a fast-food eatery???? a chemical product???? a food product
13. Table 8.4 incorporates specific contingency considerations for the inability to carry through the Telesales process:• fallback performer: sales manager• fallback process (no IT support): manually record customer/order details and later call back• process abortion: order recorded only when
12. Table 8.1 incorporates general contingency considerations for the inability to carry through a business process:• fallback performer: substitute performer if regular performer unavailable for process execution• fallback process (no IT): alternative process if IT support inaccessible for
11. Carry out your own usage analysis of the Telesales process. How does it compare with the analysis given in Sect. 8.4 (h)? Who should be responsible for analyzing the usage of a business process?
10. Carry out your own design evaluation of the Telesales process. How does it compare with the evaluation given in Table 8.7? Who should be responsible for evaluating the design of a business process?
9. A customized process is defined as a process, which has been designed to meet the specific needs of the enterprise; or a general process which has been modified for the same purpose. Discuss the generality or specificity of the Telesales process (Fig. 8.1) or the Shop Floor Order process (Fig.
8. Escalation is defined as passing a call to a supervisor when a situation is outside the performer’s authority; or when a situation becomes too complex for the performer to deal with; or when an external agent asks (or demands) to speak to someone more senior. Discuss whether the action of
7. Our convention for identifying a business process (where it begins and where it ends) is that it involves a single performer as far as possible. Discuss this principle as the basis for segmenting the processing of a business object into several processes (e.g., creation, modification,
6. Our convention for identifying a business process (where it begins and where it ends) is that it deals with a single business object as far as possible. Discuss this principle as the basis for delimiting a business process.
5. Discuss the following questions: Need all business processes be modeled?Need all individual actions be modeled (i.e., specified)? What would be the criteria for modeling or not modeling a business process?
4. Discuss the following questions: Can all business processes be modeled? Can all individual actions be modeled (i.e., specified)? Can the logic leading to a decision be specified?
3. We have described six perspectives of business processes (Sect. 8.2). Summarize the contribution of each perspective to a comprehensive definition of a business process.
2. Use literature and Internet sources to find process flowcharts (e.g., RosettaNet(2007), SCOR (Supply Chain Council 2007), OAGIS (OAGi 2007), Metters et al. (2003)). Perform design analyses on these processes and comment on their validity and completeness.
1. Figure 8.2 details a process for determining how to release an order to the shop floor while taking into account complications, which may necessitate putting the production order on hold. Perform a design analysis on this process.
10. Explain the relationship between outsourcing decisions and scheduling decisions. If a subcontractor is available with unlimited capacity under what conditions would you recommend subcontracting?
9. When a new facility is designed, where should the bottleneck be placed? For example, in a new hospital, which resources should have excess capacity and which resources should have limited capacity roughly equal to the forecasted demand?
8. What in your opinion is the bottleneck in most highways? How can we use this information in order to improve the system?
7. Using the information on available work in front of each machine in a job shop, explain how the expected lead time of the order-fulfillment process can be estimated.
6. What is the relationship between the capacity of a resource, its cost and the demand rate? Explain how deviation of actual demand from the forecast may affect the lead time of the order-fulfillment process.
5. Explain how input output analysis is used by department stores for adjusting the number of open checkouts.
4. Explain how Just-in-Time can be implemented in a fast food facility and discuss the pros and cons of implementing this policy.
3. Under what conditions is each of the following priority rules: FIFO, EDD, SPT, CR and STR most appropriate?
2. Discuss the priority rules suitable for an emergency room in a hospital.
1. What are the scheduling objectives in a fast food restaurant and in the emergency room of a hospital. Explain the differences and the resulting policies.
10. Calculate the values of s and S for the A items in your family household.
9. Perform ABC analysis on the inventories carried in your family household.What are your recommendations?
8. Discuss the cost of inventories in your family household.
7. Explain why utility companies are facing difficulties in using inventories. What kinds of policies are used by utility companies to buffer against uncertainty?
6. What kinds of inventories are carried out in the service industry in the following sectors: retail, wholesale, health care, hospitality, education and entertainment? Discuss the benefits and costs of carrying inventories in each sector and explain how these inventories are used to enhance the
5. Explain the role of quality and its management in the process of supplier selection.
4. Explain the differences between subcontracting and purchasing in manufacturing and in services. Discuss the most important factors affecting the decision and the sources of data that support the decisionmaking process.
3. Find an article discussing supplier selection and supplier management in the service industry. Explain the differences between purchasing and outsourcing in manufacturing and purchasing and outsourcing in service provision.
2. Discuss the problems created by limited capacity in a restaurant. Explain how purchasing and outsourcing can be used in this case.
1. Explain the concept of purchasing and outsourcing using a social gathering as an example. Discuss purchasing and outsourcing of catering, entertainment, etc. Explain the pros and cons of using purchasing and outsourcing and the make or buy decisions in this case.
9. Discuss the different assumptions used in product cost analysis and product throughput analysis. Explain under what conditions product cost analysis is preferred.
8. Analyze the competitiveness of a product in the following frameworks with which you are familiar:• A forecast-based competition market• A time-based competition market• A cost-based competition market• A quality-based competition market.
7. Analyze the profit of a regular meal in a fast food restaurant.
6. Analyze the lead time of two end products: in a fast food restaurant and in a full service restaurant.
5. Discuss the format of the MPS used in this chapter. Can you suggest a better way to present the MPS with additional information?
4. Discuss the difference between the following policies as applied to the service industry: make-to-stock, make-to-order, assemble-to-order and engineer-to-order.Use examples to demonstrate the use of these policies.
3. Select an order-fulfillment process of an organization with which you are familiar and analyze its lead time. Explain how it is possible to reduce this lead time and redesign the process accordingly.
2. Explain how competition motivated shorter lead times in the service industry.
1. Discuss the four dimensions of competition: time, cost, flexibility and quality.Explain the trade-off between these denotations and use examples of different markets, in which one of the four dimensions is clearly dominant.
10. Find an article about ERP implementation and discuss the elements of the database and the model base mentioned in the article.
9. Based on the inflation rate during the last 10 years, forecast the rate of inflation for next year using three different forecasting techniques. Using MAD as a performance measure, select the best forecasting method and explain your analysis.
8. Study a map of the city where you live and discuss the quality of information presented and its relation to the scale of the map.
7. Under what conditions will “Throughput” and “Sales” be exactly the same?
6. Select an organization and describe its accounting system’s seven major components, based on the approach of Gleans et al. Explain each component.
5. Why is it important to separate the database from the model base in the ERP environment?
4. Describe a Decision Support System that you are familiar with and explain one of the models used in this system.
3. What kind of data is handled by the transaction processing system of a hospital?
2. In problem 1, discuss the possibilities of automating the decisionmaking processes of each service.
1. Describe the order-fulfillment process in a Pizza restaurant that has a dining facility and also makes home deliveries. Explain the differences between the two types of service focusing on the aspects of decisionmaking, flow of information and flow of material in each service.
10. The service functionalities in Table 3.1 are based on “customer communication,”expressed through the concept of “office”: front office (frontal), contact office(call center), remote office (web site) and mobile office (field service).Comment on the effectiveness of the “office”
9. ERP systems were originally developed to support a manufacturing framework, and only later applied to services. This is probably because the level of commonality between manufacturing enterprises is high (see “Function-based enterprise-wide vendor models” in this chapter), whereas that
8. One of the “axioms” of the functional approach is that enterprise design and management is first defined on the basis of business processes (how should we operate to develop and produce the product?) and then on the basis of roles and agents for carrying out these processes (how should we
7. Comment on the usefulness of the “business function” concept as a categorization for clustering business processes. For example, obtaining a part for a product into stores requires a cross-enterprise process sequence including requisition management (product engineering), requisition
6. Go to the SAP industry model site and compare the functionalities of manufacturing industries to those of service industries. Determine those which are common to both sectors, those which are common within each sector, and those which are specialized within each industry.
5. Go to the SAP industry model site and analyze the industry-related business solutions. Compare the functionalities and sub-functionalities and determine which are common to several industries, and which are exclusive to a particular industry.
4. After developing a specific model, use the APQC Process Classification FrameworkSM (it can be downloaded free from the site) as a checklist to evaluate your enterprise or functional model with the processes in the APQC framework.
3. Carry out the enterprise process model design procedure for the purchasing department in your company, starting from the reference model set out in Table 3.3. What functions or processes would you add that are specific to your company?
2. Construct a reference model for your company or for one of the primary functions within your company, using an Internet search. Make a list of the ERP or software vendors who have provided a rich source of information during your search. Use your reference model and the offerings of these
1. The SAP Corporation provides a Solution Map Composer (free download), a handy PC-based tool that helps to create enterprise process models. It incorporates a library of selected sample industry-specific business solutions(industry models) from which a specific model can be assembled from the
10. Use democracy as an example of group decisionmaking. Discuss the different levels of group decisionmaking based on this example.
9. Discuss the pros and cons of group decisionmaking. Under what conditions is group decisionmaking the preferred approach? Give an example where group decisionmaking is preferred and a counter-example where group decisionmaking is not recommended.
8. Explain the interfaces between the operations manager of a fast food chain and other functional managers. Focus on the flow of information and on the decisionmaking processes.
7. Consider the layout of a typical hospital. Is it similar to a job shop, a flow shop or a group technology-based layout?
6. Find an article about a successful organization. Based on the article explain how success is measured and assessed.
5. Write a job description for a project manager for a Research and Development project and a job description for a manager of an engineering department in a matrix organization. Explain the goals and responsibilities of each position.
4. Under what conditions is the project organizational structure most appropriate?Give an example.
3. Explain the difference between the formal organization and the informal organization in a university.
2. Discuss the application of division of labor in a restaurant and in a supermarket.
1. Select an organization that you are familiar with and draw its organizational chart. Explain the tasks performed by each function, its goals and performance measures.
10. Find an article about the ERP concept and explain the differences between this concept and traditional Management Information Systems.
9. Maps are models of reality. Show how a real problem can be solved using a map as a model and explain the simplifying assumptions and under what conditions the solution of the problem may not be applicable for the real problem.
8. Explain the relationship between the flow of material, the flow of information and the decisionmaking process while shopping at the supermarket.
7. Use the concepts of levels and rates and show the relationship between the number of applicants to a vacant position, the level of unemployment, and other relevant economic factors.
6. Select a process in an organization you are familiar with, describe the process and the major decisions required to perform the process. Explain which of the decisions are automated. Explain why it is impossible to automate ad hoc decisions.
5. Describe a model used to solve real problems in each of the following areas:marketing, transportation, finance.
4. Which organizational functions are involved in each process in a fast food chain? Explain the tasks of each function in each process and the interfaces between the different functions.
3. Explain the difference between traditional Operations Management and IPOM –Integrated Production and Order Management.
2. Describe and explain the five core processes in a fast food chain.
1. Explain the tasks of the operations function in a hospital.
What are the recommended steps in a needlestick prevention program?
Explain the primary prevention strategies for HCV.
Explain why HBV poses more of a problem for safety personnel than HIV does.
How can CPR be administered safely?
List four ways to guard against contracting AIDS.
Explain how OSHA categorizes work tasks relative to exposure to HIV infection.
Briefly explain the steps that a company can take to alleviate the fears of employees about AIDS.
How should a safety and health professional proceed when faced with an employee who thinks he or she has AIDS?
Name four purposes of a well-planned AIDS education program.
What are the most widely used HIV antibody tests for screening and confirming AIDS?
Briefly explain both sides of the AIDS testing controversy.
Explain how the following legal concepts relate to AIDS: otherwise qualified, essential functions, and reasonable accommodation.
Briefly explain the minimum components of a corporate AIDS policy.
Describe the ways in which AIDS is having an impact in the workplace.
List five ways that AIDS is not transmitted.
List the groups of people who are considered high risk with regard to AIDS.
What are the three known ways that AIDS is transmitted?

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