Frito-Lay

1. Design of goods and service: Provide kitchens experiment with new products, submit them to focus groups to be evaluated for profitability.

2. Managing quality: The products quality begins in the farm, they make sure the potato and corn is fresh and continues to control others variable such as oil, salt, thickness, and the quality of shipment, receipt, production, packaging, and delivery.

3. Process strategy: Using expensive equipment with swift movement of materials in the facility. They also have high capital cost, tight schedules and rapid processing.

4. Location: Frtio-Lay located regionally to aid the quality of quick delivery of products to reach the freshness goals

5. Layout: Sanitary issues

Human rescores: Production line are balanced by put cross-trained workers and have promotion for their particular skills and give them reword such as medical and education plans.

7. Supply chain management: Frito-Lay choose vendors with great care. The supply chain brings the material rabidly to meet the schedule of the production.

8. Inventory: The requirement of fresh products need just-in-time deliveries combined with both law material and finished goods inventory. They permit little work-in-process inventory.

9. Scheduling: Tight scheduling to ensure fresh finished goods that is require reliable system and maintenance.

10. Maintenance: Frito-lay workforce try to recognize the problem early with professional maintenance personnel available on each shift.

Q2. In order to calculate the productivity of the production process at Frito-Lay you have to find units produced and divide it by the number of units used.

Or you can calculate the productivity by multi-factor productivity, so you have to find the number of output and divide it by the sum of labor, material, energy, capital and miscellaneous factors.

And these two method will help the company to:

1. Measure of process improvement.

2. Represents output relative to

Frio-lay Put premium in efficient layout Potato being wash, slides and bag in a few minutes only.

6. Human rescores: Macdonald's focus on training their employees with skills needed in production line. Frito-lay put cross-trained workers and have promotion for their particular skills.

7. Supply chain management: Macdonald's make diversification strategy in supply chain management, they getting suppliers from different region to minimize the risk of suppliers. Frito-Lay choose vendors with great care of brings the material rabidly.

8. Inventory: Macdonald's focus on reduce the cost of inventory, they do not sell the product directly instead the intermediaries manage their inventory first. Frito-Lay permits little work-in-process inventory in order to meet just-in-time delivery.

9. Scheduling: Macdonald's has flexible schedule they adapt to local market condition. Frito-Lay has tight scheduling to ensure fresh finished goods that is require reliable system and maintenance.

10. Maintenance: Macdonald's control the problem by local and corporate control. Frito-lay workforce try to recognize the problem early with professional maintenance personnel available on each