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Prior to beginning work on this discussion forum, Read Chapter 18 of the course

Prior to beginning work on this discussion forum,
Read Chapter 18 of the course textbook, Operations and Supply Chain Management. https://search.ebscohost.com/login.aspx?direct=true&AuthType=shib&db=edsbig&AN=edsbig.A677587717&site=eds-live&scope=site&custid=s8856897
Read The 2021 Supply Chain Top 25: Insights from LeadersLinks to an external site.. https://search.ebscohost.com/login.aspx?direct=true&AuthType=shib&db=edsdoj&AN=edsdoj.377824c724ee4a20a8ac6226c6351b7c&site=eds-live&scope=site&custid=s8856897
Read Understand, Track and Develop Enterprise Workplace Safety, and Sustainability in the Industrial ParkLinks to an external site.. https://search.ebscohost.com/login.aspx?direct=true&AuthType=shib&db=edsdoj&AN=edsdoj.377824c724ee4a20a8ac6226c6351b7c&site=eds-live&scope=site&custid=s8856897
Read LTD’s Triple Bottom Line Approach to Sustainability: By Focusing on Financial, Environmental and Social Equity Components, the Agency Brings Sustainability into the Forefront of the Decision-Making ProcessLinks to an external site.. https://link.gale.com/apps/doc/A668009689/GBIB?u=ashford&sid=bookmark-GBIB&xid=b8c15545
Fast-food restaurants, for example, often experience overproduction (food sitting under hot lamps with no immediate sale), customers waiting, incorrect orders, undercooked or overcooked food that must be discarded, employees running around the kitchen not having clearly defined jobs, and so on.
Identify an organization that is familiar to you and provide three examples of different types of waste. Additionally, identify at least three potential lean tools and techniques to address the various types of waste.
Your initial response should be a minimum of 200 words. Graduate-school students learn to assess the perspectives of several scholars. Support your response with at least one properly cited and referenced scholarly or credible source in addition to the text. Review the APA: Citing Within Your PaperLinks to an external site. and APA: Formatting Your References ListLinks to an external site. resources from the Writing Center for help.
Guided Response: Respond to at least two of your fellow students’ or instructor’s posts in a substantive manner and provide information or concepts they may not have considered. Each response should have a minimum of 100 words and be respectful of others’ opinions and beliefs that differ from your own. Support your position by using information from the week’s readings. You are encouraged to post your required replies earlier in the week to promote more meaningful and interactive discourse. Continue to monitor the discussion forum until Day 7 and respond with robust dialogue to anyone who replies to your initial post.
Zubin Mistry
Hi Class,
In the food industry, food waste creates more than just simply the waste of food. According to the National Resources Defense Council, in the United States, for every food that is wasted, there are additional wastes related to creation of these foods, these wastes are gas emissions, landfills, farming fertilizer, water, cropland that were utilized to create the food, and other such wastes (Mettler, 2023).
Food waste is the result of poor inventory management. Companies that are unable to predict the supply and demand of the foods that they sell may order more food and be unable to sell these foods before the food goes bad. Additionally, if demand during the day is not predicted accurately, then in a fast-food setting, additional burgers, fries, and chicken nuggets may be prepared, resulting in supply not being met by the demand and the food being wasted. Wendy’s utilizes research to predict how long it will take for food to go back and then donates food to charitable causes. In 2021, Wendy’s donated 7,000 pounds of unused products to the Mid-Ohio Food Collective (Wendy’s, n.d.).  
Restaurants also incur waste in other forms, such as oil. The oil that is utilized to fry items such as french fries and chicken nuggets more often goes to waste. However, that fuel can be repurposed. Wendy’s, for example, through a partnership with Dar Pro Solutions, converts used cooking oil to renewable diesel fuel, which emits up to 85% less greenhouse gas as opposed to petroleum diesel. Wendy’s in 2021, converted over 22 million pounds of used cooking oil into 2.6 million gallons of renewable diesel in the United States (Wendy’s, n.d.).
References:
Mettler, A. (2023, May 2). Food waste in restaurants: What we know. Fourth. https://www.fourth.com/article/how-much-food-restaurants-waste
Wendy’s. (n.d.). Reducing Restaurant Food Waste | Wendy’s® CSR. Www.wendys.com. https://www.wendys.com/csr-what-we-value/footprint/food-waste
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COLLAPSE SUBDISCUSSIONZubin Mistry
Zubin Mistry
Jun 30, 2024Local: Jun 30 at 2:58pmCourse: Jun 30 at 3:58pm
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Continued…
Jidoka is one lean process that when implemented can reduce waste. Jidoka is the process of implementing automation to simply production. In the case of the fast food industry, replacing workers with machinery that can do a faster and more accurate job of creating the same foods should not be an issue. We are beginning to see the integration of Jidoka in fast food with the replacement of cashiers with computers that take your order for you and phone apps. Today, cruise ships have robots that can create any drink for you.
Just-In-Time (JIT) is another lean process that ensure that there is just enough stock to produce the final product. JIT is great for industries that have to provide a product when it is ordered. JIT can be utilized in the fast food industry, to prepare foods as food is ordered reducing inventory waste.
Key Performance Indicators (KPIs) is a lean tool that allows for organizations to hit certain metrics. An important part of KPIs is data. With the implementation of automation in today’s fast food industries, data is vastly available and data allow for the analysis to see if key metrics are being hit and where improvements can be made.
Nichole Tejeda
Jul 1, 2024Local: Jul 1 at 9:36pmCourse: Jul 1 at 10:36pm
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Hello,
In my career as an IT Product Manager the ways waste occurs can be less obvious to external people, but actually more costly and detrimental to long-term business. Currently our team is working to move our almost 80 million patient population into one EMPI system nationwide. We have contracted with IBM for a specific EMPI product they produce that we have used regionally for about 15 years. For this new system we have a pricey contract which includes specific hour budgets allocated for key players on their team and off shore from design, set up to implementation. From the very beginning our internal, expert developer stated that they do not need anywhere near the hours that leadership ended up signing the contract for. The hours are billed as use them or lose them and are not cheap, however with a tight timeline and out small internal team that is very comfortable with this product we need them very minimally. This is leading to waste of expensive expert hours that we do not need and are not using. With the tight timeline it is more of a risk to add more ‘cooks to the kitchen’ to use up the hours needlessly as well. Since I moved from business side to I.T. three years ago the waste or misuse of paid hours, especially to vendors or off shore that is simply not needed is prevalent and effecting each team. Another area I have seen huge waste internally is actual devices (iPads for example) when directions shift. When leadership changes and directions shift the previous direction we are usually still paying for and invested in. Entire projects with hardware already onsite have been discontinued leaving perfectly good hardware to age without being used.
To address these types of waste of hours as well as hardware in IT, lean tools and techniques can be employed. Firstly, Value Stream Mapping (VSM) helps identify and visualize waste in IT processes by mapping out the current state and designing a future state that eliminates non-value-added activities. Secondly, Kanban can be used to manage workflow by visualizing tasks on a board, limiting work in progress, and enhancing flow, thereby reducing bottlenecks and inefficiencies. Lastly, Kaizen, or continuous improvement, involves small, incremental changes driven by employee input to streamline processes, reduce waste, and enhance overall efficiency. By implementing these lean tools, IT operations can become more efficient, responsive, and cost-effective.
Thank you,
Nichole
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Read Chapter 18 of the course appeared first on essaynook.com.

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