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Instructions for Side by Side Printing
  1. Print the notecards
  2. Fold each page in half along the solid vertical line
  3. Cut out the notecards by cutting along each horizontal dotted line
  4. Optional: Glue, tape or staple the ends of each notecard together
  1. Verify Front of pages is selected for Viewing and print the front of the notecards
  2. Select Back of pages for Viewing and print the back of the notecards
    NOTE: Since the back of the pages are printed in reverse order (last page is printed first), keep the pages in the same order as they were after Step 1. Also, be sure to feed the pages in the same direction as you did in Step 1.
  3. Cut out the notecards by cutting along each horizontal and vertical dotted line
To print: Ctrl+PPrint as a list

13 notecards = 4 pages (4 cards per page)

Viewing:

SCM - Chapter 3

front 1

As the degree of customer contact​ increases,

back 1

more of the service package is provided by​ front-room operations.

front 2

Which of the following is the formula for calculating takt​ time?

back 2

available production time/required output rate

front 3

The law of variability says that​ "the greater the random variability either demanded of the process or inherent in the process itself or the items​ processed,

back 3

the less productive the process​ is."

front 4

A​ _______________ includes all the​ value-added physical and intangible activities that a service organization provides to customer.

back 4

service package

front 5

Which of the following products involve customization only at the very end of the manufacturing​ process?

back 5

assemble-to-order (ATO) products

front 6

​_______________ are highly automated batch processes that can reduce the cost of making groups of similar products.

back 6

flexible manufacturing systems​ (FMSs)

front 7

In​ _______________, resources are arranged sequentially according to the steps required to make a product.

back 7

a product-based layout

front 8

The​ _______________ refers to the part of the service operation that is completed without direct customer contact.

back 8

back room

front 9

Long before the restaurant​ opened, the pantry chef prepared a variety of cold dishes including​ salads, cold​ appetizers, and​ pâtés. That night you were escorted to your table and requested a chef salad to accompany your rack of​ lamb, seasonal​ vegetables, and black forest cake.A service blueprint would show the pantry​ chef's role in this as

back 9

a support process

front 10

Equipment and people are highly specialized and arranged sequentially according to the steps required to make a product in a

back 10

functional layout

front 11

Customers are naturally excited about​ make-to-stock, finish-to-order,​ make-to-order, and​ engineer-to-order. An operations and supply chain manager is far more interested in

back 11

the point in the supply chain at which the customization occurs

front 12

​"A type of manufacturing process used to produce a narrow range of standard items with identical or highly similar​ designs" is the definition of

back 12

production line

front 13

Which of the following products use standard​ components, but the final configuration of those components is customer​ specific?

back 13

make-to-order (MTO) products