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The main purpose of a problem statement is to identify and explain the problem. [3] [4] Another function of the problem statement is as a communication device. [3] Before the project begins, stakeholders verify the problem and goals are accurately described in the problem statement. Once approved, the project reviews it.
A use case diagram [1] is a graphical depiction of a user's possible interactions with a system. A use case diagram shows various use cases and different types of users the system has and will often be accompanied by other types of diagrams as well.
A context diagram can also list the classifications of the external entities as one of a set of simple categories [5] (Examples: [6]), which add clarity to the level of involvement of the entity with regards to the system. These categories include: Active: Dynamic to achieve some goal or purpose (Examples: "Article readers" or "customers").
Operational planning (OP) is the process of implementing strategic plans and objectives to reach specific goals. [1] An operational plan describes the specific steps in any given strategic planning model and explains how and what portion of resources will be put into operation during a given operational period: in the case of commercial-or government budget balance, a fiscal year.
Operations management studies both manufacturing and services. Queuing is an analytic method for determining waiting time when customers must wait in line to get service. The length of the queue and waiting time can be calculated based on the arrival rate, service rate, number of servers and type of lines.
A statement of work (SOW) is a document routinely employed in the field of project management. It is the narrative description of a project's work requirement. [1]: 426 It defines project-specific activities, deliverables and timelines for a vendor providing services to the client. The SOW typically also includes detailed requirements and ...
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Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).