Principles of Layout for Self-Service Meat Departments (Classic Reprint)

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Excerpt from Principles of Layout for Self-Service Meat DepartmentsThe principles of layout used with the improved methods, materials, and equipment to obtain the above increases in productivity were developed by, (l) Use of product and process flow charts for all of the major product handled in the markets, (2) time studies of selected operations before and after changes in layout, (3) use of layout principles developed in other industries, and (a) observations of effect of several layouts on productivit In evaluating layouts, consideration also was given to the reduction in fatigue through less walking and less manual lifting and carrying.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.