Principles of Layout for Self-Service Meat Departments (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Principles of Layout for Self-Service Meat Departments

The principles of layout used with the improved methods, materials, and equipment to obtain the above increases in productivity were developed by; (l) Use of product and process flow charts for all of the major product handled in the markets; (2) time studies of selected operations before and after changes in layout; (3) use of layout principles developed in other industries; and (a) observations of effect of several layouts on productivit In evaluating layouts, consideration also was given to the reduction in fatigue through less walking and less manual lifting and carrying.

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