Discussion #$2$

Below are three questions for this part of the discussion:

$(20$ points$)$ Provide one example of either customer$-$routed services or provider$-$routed services that you have encountered that is different from those described in Chapter $7($pp$.180-182).$ Can you identify any improvements to those processes?

$(20$ points$)$ What type of layout is typically used in a home kitchen? Can you suggest an alternative layout that might have some different advantages?

$(30$ points$)$ Pick three products in your personal or family "inventory" and describe how you manage them. For example do you constantly run to the store for milk after it is gone? Do you throw out a lot of milk because of