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dc.contributor.authorGüney, Emre
dc.date.accessioned2020-06-12T09:22:35Z
dc.date.accessioned2020-06-12T09:22:35Z
dc.date.available2020-06-12T09:22:35Z
dc.date.available2020-06-12T09:22:35Z
dc.date.issued2019
dc.identifier.issn1313-6542
dc.identifier.urihttp://hdl.handle.net/10610/4283
dc.description.abstractThe study examines the workforce management and the scheduling model in the meat department of the grocery retail company to evaluate an opportunity to increase efficiency. The work structure of the butchers has been observed and according to the time study guideline based on work structures, twelve-time studies conducted in different stores to evaluate the current working methodologies. New scheduling approach created according to sales correlation, seniority of the employee and empirical data obtained from the time studies. Before and after analysis have been conducted based on the scheduling approaches. Thus, new approach leveraged the company sales by 7 % increase.us_US
dc.publisherTsenov Publishing HouseEN_en
dc.relation.ispartofseries15;23
dc.subjectTime Studyus_US
dc.subjectSchedulingus_US
dc.subjectGroceryus_US
dc.subjectRetailerus_US
dc.subjectButchersus_US
dc.titleBUTCHERS SCHEDULING MODEL EXAMINATION BY TIME STUDY OBSERVATIONSus_US
dc.typeArticleus_US


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