What are the main reasons Pepsi Co acquire California Pizza Kitchen? How would you evaluate such decision? Was the acquisition successful? Why or why not?
In: Operations Management
Some companies do not include educational benefits in their benefits plans. Discuss reasons why this may be the case. If your employer does offer tuition reimbursement, share your thoughts with the class on the value of this benefit. Also, what percentage of the employees do you believe typically take advantage of it? Please do not share anything that would be confidential in nature.
In: Operations Management
You are the HR Manager for a small firm with 10 employees; all the employees are eligible for merit pay. You have been allocated $10,000 to reward these employees. Design a performance management system to first evaluate these employees and then a system to link their performance with these employees.minimum 500 words
In: Operations Management
Working in a small group (6 members), carefully select an issue which is closely linked to HR policy and practice (for example, we looked together in class at the issue of maternity leave, process of training, bottom-up HR planning, expatriate family issues to have low performance, selection criteria, design for expatriate compensation package. Issues on PCNs (expatriates), HCNs and TCNS face when working in an MNE (you need to link to some key HR activities, such as staffing, training, reward management etc… ). You will be exploring this issue in detail, comparing and contrasting how it is experienced and managed in different countries. It is important you talk through your choice of topic with Dr. Yi before proceeding with your project so that she can advise and guide you on its suitability.
TOPIC IS - Covid-19 health and safety of HRM
Countries are USA and UAE
In: Operations Management
Pick a product or brand of your choice that is sold in your geographical location (Canada). From an examination of any marketing medium (such as advertising, packaging, or website) and reflecting on the 4P’s of marketing, construct a value proposition for the product or brand. Conduct substantial research on the product or brand in order to get a good understanding of how the brand has evolved and where it is heading.
Submit a 2-3 page paper, (independent of the title page and reference page) Be sure to cite any sources in APA Format. Conduct substantial research on the product or brand in order to get a good understanding of how the brand has evolved and where it is heading.
In: Operations Management
T/F Conceptual Questions and Explanations (2 pts for a true statement, 4 pts for a false statement).
Instructions:
______ By definition, reduced costs of all decision variables in a linear program should be non-negative (zero or positive).
Explanations:
______ By definition, dual prices of all constraints in a linear program should be non-negative (zero or positive).
Explanations:
______ If the reduced cost of a decision variable (product) is 5, it means that the value of this decision variable should be zero. In order for this decision variable to be positive (attractive), its objective coefficient needs to be reduced by 5.
Explanations:
______ As long as the right-hand sides (RHS) of all constraints vary within their respective ranges, all dual prices will not change.
Explanations:
______ For a resource (≤) constraint and a (profit) maximization problem, as the right-hand side (RHS) increases, the corresponding dual price will stay the same or decrease. As a result, the objective function (profit) will either stay the same or decrease.
Explanations:
______ If the 100% rule is satisfied, then the optimal solution will not change.
Explanations:
In: Operations Management
As an effective speaker the key element we are taught is to "Know (analyze) your audience". After reviewing this chapter what have you learned are other important elements that you must do (know) when planning a presentation? How many main points should a speaker include in their presentation/speech? Open a dialogue to discuss the effectiveness and ineffectiveness of a speaker's use of humor in presentations/speeches (Respond in agreement or disagreement to other virtual classmates post(s).
Types of Delivery
The word presentation may conjure up images of a speaker standing behind a lectern delivering information to a passive audience. While some business and professional presentations certainly follow this model, many of them are far more interactive.
There are three presentation styles: monologues, guided discussions, and interactive presentations.1
Monologues are speeches delivered without interruption or audience involvement. An example might be when the presenter of an award introduces the winner to the audience by sharing some kind remarks about that person’s achievements. Monologues are most appropriate in large settings and on formal occasions. In smaller groups, they can feel artificial and create the impression the speaker does not care much about the audience.
Guided discussions are more interactive. In this type of presentation, a speaker provides information and has a preset idea of which material will be covered, but listeners are encouraged to speak up with questions and comments. Managing a guided discussion is more challenging, but the potential for more audience buy-in can be worth the effort.
Interactive presentations, as their name implies, involve the audience even more. Although the speaker still controls the program, an interactive presentation feels more like a conversation than a speech. Interactive presentations are common in sales settings, where customer interest drives the communication.
Speakers have four options when delivering presentations: manuscript, memorized, extemporaneous, 325and impromptu. However, two of them—extemporaneous and impromptu—will serve you best in most situations.
In: Operations Management
I am doing a speech on the importance of drinking water. I must do it with Monroe’s Motivational Sequence.
I need to address the problem (Need), how to solve that problem (satisfaction), and the positive possibilities if they would follow these solutions (Visualization).
In: Operations Management
Research different tools for assessing leadership styles. Summarize at least three tools and the styles they mention. Do you believe that it’s best for leaders to use different styles in different situations? Why or why not?
In: Operations Management
In: Operations Management
Arlo Industries manufactures three types of dog collars: a deluxe model with solid leather and upgraded leash rings, a standard model using a "leatherette" compound, and a bargain model that they sell to discount outlets. The profit contributions of these collars are $12 Deluxe, $10 Standard, and $8 Bargain. All collars must be cut, assembled and shipped using three different production lines. The following table shows the time (in minutes) for each operation:
|
Production Line |
Deluxe |
Standard |
Bargain |
|
|
Cutting |
10 |
7 |
6 |
|
|
Assembly |
8 |
7 |
6 |
|
|
Shipping |
5 |
5 |
5 |
|
Next month, the company estimates there will be 380 hours available for cutting, 370 hours for assembly and 400 hours available for shipping. In addition, up to 80 hours of overtime is available that can be used on either the cutting and/or assembly production lines at a cost of $20 per hour. The company has already received orders for 1200 deluxe collars, 1000 standard collars, and 600 bargain collars that must be filled, but believes they can sell as many collars as they can make. The company is interested in maximizing profit, subject to the constraints listed above.
**Please answer me**
In: Operations Management
6 Food AND Beverage
As you learned in your Reading, procurement or purchasing is the precursor to the rest of the foodservice management system. In this Journal assignment, you will decide both a purchasing method and process based on your understanding of the readings. Read the scenario and address the checklist items in a thorough response. Scenario: You are the new Beverage Manager at a new large hotel that has banquets and has several restaurants. You are tasked with deciding on the purchasing method and process for purchasing all the alcoholic beverages at the hotel. Checklist: Identify and explain the purchasing method will you use and why. Provide the purchasing process will you use and explain why.
250 word minimum
In: Operations Management
Hi, please write me a reply to my classmates discussion respond. below is the question and my classmates respond I need a reply for that respond. thanks
Explain how technology has changed the learning environment. Give
examples.
Classmate respond:
Rapidly changing technology has had an enormous impact on the learning environment; and I suspect will continue to do so in the next 5 years.
Our current global health crisis provides one outstanding example. The expansion of user-friendly, widely accessible video chatting/web based video calls such as Zoom, Skype, and Facetime allow for even kindergarten students to connect with their teachers and fellow students. Without the use of this technology, many of our students across the nation would not have access to education right now.
Our text (Noe, R.A., 2017, pg 335) highlights "New technologies have made it possible to reduce the costs associated with delivering training to employees, to increase the effectiveness of the learning environment, and to help training contribute to business goals." Some examples of this are online learning management systems, which allow employees to track and continue learning at their own self-guided pace. My company uses an online learning management system and it's a great tool to push new training and annual certification courses our to existing employees. It also allows supervisors to periodically check status of training, and give feedback to teammates.
In: Operations Management
4 Food and Beverage
AB213-2: Determine required sanitary and safety procedures in food and beverage operations.
In a university dining hall and based on FDA, OSHA, and HACCP standards, address the concerns the new chef has when viewing current operations at the dining hall.
Scenario: As the Chef enters the restaurant kitchen she sees the following situation: One preparation person with long hair is grabbing several heads of lettuce from the refrigerator and placing them on a cutting board immediately after the chicken prep person has finished deboning the chicken breasts for lunch. The chicken preparation person throws the knife into a bin of cutlery sitting in tepid soapy water. Then the oven doors are all open on one end of the kitchen while the baker goes to the pantry. There are unlabeled and uncapped drink mixes for the bar located on the shelf with the milk in the refrigerator. A vendor has just left several crates of eggs at the back door and no one seems to be aware of this. An abandoned prep station has an open carton of cream sitting near the burners where someone was obviously sautéing something, but has left the station and there seems to be an open can of oil sitting on top of the ignited burners.
The chef is immediately alarmed and starts to make notes while moving rapidly towards the most urgent issues to prevent someone getting hurt.
Help the chef and write a 2–3 page paper with correct grammar and spelling, and an additional title and references page in APA format with proper citation that addresses the following:
Checklist:
In: Operations Management
3 Food and Beverage
The food industry has many acronyms that make it easier to remember food safety terms and actions to control foodborne illness. Managers must know what safety precautions are necessary.
Food, Acidity, Temperature, Time, Oxygen, and Moisture is often referred to with the acronym FATTOM. Read the scenario and respond to the checklist item.
Scenario: You are catering a wedding buffet in August outside on a venue’s terrace for a wedding reception for 200 people that begins at 6 p.m. when you know it will be 80 degrees Fahrenheit.
Checklist:
250 word minimum
In: Operations Management