MGMT 1P93 - FALL 2020 - INDIVIDUAL ASSIGNMENT # 6 INSTRUCTOR JACQUELINE GLENNEY Assignment # 6 is designed with these purposes in mind:

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

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

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

4. Stress the importance of following instructions, adhering to deadlines and proof-reading work for accuracy in spelling, grammar and punctuation prior to submission.

To do this assignment, will need to do the following:

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

Answer the following question: 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 your own 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.

Please ensure that this information is centered at the top of the page. DO NOT use the Header Function. Ensure your assignment is no longer than two pages, computer generated, single-spaced, error free and submitted in MS Word file format. Your 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. Do NOT include a cover page. Do NOT include a reference page. Please use either Arial or Times New Roman font style using font size 10, 11 or 12.