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Kaizen is a daily process, the purpose of which goes beyond simple productivity improvement. It is also a process that, when done correctly, humanizes the workplace, eliminates overly hard work ( muri ), and teaches people how to perform experiments on their work using the scientific method and how to learn to spot and eliminate waste in ...
A conveyor belt sushi restaurant in Kagoshima, Japan. The distinguishing feature of conveyor belt sushi is the stream of plates winding through the restaurant. The selection is usually not limited to sushi; it may also include karaage, edamame, salad, soup, fruits, desserts, and other foods and drinks.
Teikei is not only a practical idea but also a dynamic philosophy to make people think of a better way of life either as a producer or as a consumer through their interaction." [2] Teikei in Japanese means "cooperation", "joint business", or "link-up". In reference to CSA, it is commonly associated with the slogan "food with the farmer's face ...
Mohammed Ala and William Cordeiro (1999) described the Japanese decision-making process of ringiseido (稟議制度). Ringiseido provides the opportunity for equal ranking managers or employees of a group within a company to partake in an individual's idea. The process adheres to the Japanese cultural desire of harmony among people.
Food chain in a Swedish lake. Osprey feed on northern pike, which in turn feed on perch which eat bleak which eat crustaceans.. A food chain is a linear network of links in a food web, often starting with an autotroph (such as grass or algae), also called a producer, and typically ending at an apex predator (such as grizzly bears or killer whales), detritivore (such as earthworms and woodlice ...
Japan Agricultural Cooperatives (農業協同組合, Nōgyō Kyōdō Kumiai), also known as Nōkyō (農協) or JA Group, refers to the national group of 694 regional co-ops in Japan that supply members with input for production, undertake packaging, transportation, and marketing of agricultural products, and provide financial services.
Yoshinoya in Nagoya. In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving (並盛, namimori, or nami), large-serving (大盛, ōmori), or extra-large-serving (特盛, tokumori) [9] beef bowls, pork bowls (豚丼, butadon), [10] raw eggs (to stir and pour on top, sometimes ...
Theory Z of Ouchi is Dr. William Ouchi's so-called "Japanese Management" style popularized during the Asian economic boom of the 1980s.. For Ouchi, 'Theory Z' focused on increasing employee loyalty to the company by providing a job for life with a strong focus on the well-being of the employee, both on and off the job.