1. Briefly describe, and flow chart the cookie production process.

2. Describe the company’s operations strategies.

3. How has the company increased productivity?

4. Why did increasing the physical length of the oven line result in a higher output rate (volume/time)?

5. What type of production layout will be best for the organization, and why?

6. How could control charts, Pareto diagrams, and cause-and-effect diagrams be used to identify quality problems?

7. What future operation changes would you make to your production processes that will allow the company to be more competitive