Kaizen a jeho využití ve vybraném gastronomickém podniku
Loading...
Downloads
5
Date issued
Authors
Sedláková, Petra
Journal Title
Journal ISSN
Volume Title
Publisher
Vysoká škola báňská - Technická univerzita Ostrava
Location
Signature
Abstract
The content of the thesis is to evaluate the current situation in restauration Gemer and then propose measures to improve its operation. The teoretical part defines key concepts such as Kaizen, Lean etc. and also describes the research methods, which are a questionnare and method spaghetti diagram. The practical part describes the company and assessment of the situation there. There are a few suggestion for improvements.
Description
Import 22/07/2015
Subject(s)
Kaizen, Lean, 5S, Gastronomic Company, Spaghetti Diagram