Question 1: The three fast food chains are discussed in the text McDonald's traditional processes is make-to-stock, Wendy's has a make-to-order to processes and Burger King has a process which is hybrid of the other two. Discuss the advantages and disadvantages of the three approaches. Why do you suppose that each of the approaches can survive in the fast food industry?
Question 2: Why were ISO-9000 standards developed?
Question 3: Explain the role that "order qualifiers" and order winners play as the interface between marketing and operations?
Question 4: As a facility location consultant, how would you advise a client wanting to locate a retail service facility different than a client wanting to locate an on-line stock trading operations?
Question 5: What is the principle of "postponement" and why is it considered the key to mass customization ?