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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

Title : Principles of Layout for Self-Service Meat Departments (Classic Reprint)
Author : Dale Lambert Anderson
Language : en
Rating :
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Type : PDF, ePub, Kindle
Uploaded : Apr 03, 2021

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