Four (4) current peer-reviewed marketing articles. Use the required Article Review Template. Any other submissions will not receive credit. T

REQUIREMENTS Four (4) current peer-reviewed marketing articles. Use the required Article Review Template. Any other submissions will not receive credit. The originality report for each article must not exceed 15%. Page 1 – Cover Page Page 2 – Article...

Explain the three inventory control models and the driving factor in each model. Provide examples for each one using current companies.

   Explain the three inventory control models and the driving factor in each model. Provide examples for each one using current companies.

Explain the difference between a materials requirement planning (MRP) and Master Production Schedule. Provide examples how each are applied in th

   Explain the difference between a materials requirement planning (MRP) and Master Production Schedule. Provide examples how each are applied in the supply chain.

Develop a PowerPoint presentation answering the assigned Chapter assignment. Your PowerPoint will be reviewed by your colleagues who will add com

 Develop a PowerPoint presentation answering the assigned Chapter assignment. Your PowerPoint will be reviewed by your colleagues who will add comments and add to the conversation. Answer the following questions:  Chapter 10 What is the difference between...

Compare and contrast JIT, MRP, and synchronized manufacturing, stating their main features, such as where each is or might be used, amounts of ra

   Compare and contrast JIT, MRP, and synchronized manufacturing, stating their main features, such as where each is or might be used, amounts of raw materials and work-in-process inventories, production lead times and cycle times, and methods for...

Consider a restaurant that you are familiar with. Using the concepts of the product-process matrix explain the best way to structure the kitchen. Is

   Consider a restaurant that you are familiar with. Using the concepts of the product-process matrix explain the best way to structure the kitchen. Is the current design structured for effectiveness and efficiency?