*A company operates food vans that drive into car parks to sell sandwiches to office staff during their lunch breaks (11 am to 1 pm). Six standard types of sandwiches are available. Currently, a customer that wishes to place an order will join a line in front of a van, place the order at the van's window, and wait for the sandwiches to be assembled by hand (only one worker can work in each van due to food-handling rules). The company has made these 3 observations about their current operations: 1) Customers want sandwiches to be reasonably fresh-made to taste good (made at least within 2 hours of consumption). 2) The sandwiches need to be ready quickly once an order is placed (to keep other customers from waiting too long). 3) If a worker assembled a wrong sandwich type for an order, the sandwich is thrown away. The company consults with you on how the vans can maintain (1) freshness, and (2) speed, while (3) reducing waste, in their operations. What are your recommendations? Explain the rationale behind your recommendations. Hint: Which of the production techniques studied in the chapter can be useful if applied to these operations?

+A company operates food vans thut drive into car parks to sell sandwiches to offece staft during their lunch breaks (11 am to 1 pm). Six standard types of sandwiches are available Cumenth, ncustemer thut wishes to place an order will join a line in front of a van, place the order at the vans window, and wait for the sandwiches to be assembled by hand tonly one worker can work in each van due to food-handlins rules. The conosny has made these 3 observations abeut their current operations. 1 Customers want sadwiches to be ressonably fresh-made to taste sood frade at least within 2 hours of consumption? 3) If a worker asiembled a wrone undwich type for an order, the sandwich is thrown away. The company consults whth you on how the vans can mahtain (1) frethness, and (2) speed, while (3) reducing waste, in their operations. What are your recommendations? Explain the ritionale behind wour recommendations. Hint Which of the production techniques studied in the chapter can be useful if applied to these operations