Assignment is designed with these purposes in mind:

1. Allow people the opportunity to become familiar with the major differences between production and operations.

2. Allow people the opportunity to apply an example of the operations of an actual restaurant to the course concepts.

3. Provide people the opportunity to reflect on the material presented in Lesson Six.

4. Stress the importance of following instructions.

This assignment, people will need to do the following:

Read the attached article titled "This Boston Restaurant Churns Out Healthy Lunch Bowls in 3 Minutes Flat."

requirement According to your Business: A Changing World textbook, there are five basic ways that manufacturers and service providers differ in their production and operations management procedures. In words, identify and describe these five basic differences. After reading the Inc. Magazine article, comment on how Spyce restaurant is eliminating some of these differences, if any.

The assignment should consist of a total of four or five paragraphs as follows: an Introduction paragraph, one or two paragraphs explaining the five differences between manufacturers and service providers, one paragraph that explains how you think Spyce Restaurant is eliminating these differences, and a Conclusion paragraph.