Prior to beginning work on this discussion forum, read sections 17.0–17.3 in Chapter 17 of the required textbook, Operations and Supply Chain Management. In addition, read The Amazon Effect and the Global Supply Chain , and watch A Greener Workplace: Planning and Managing for Sustainability. In a fast food restaurant, for example, we often see overproduction (food sitting under hot lamps with no immediate sale), customers waiting, incorrect orders, undercooked or overcooked food that must be discarded, employees running around the kitchen not having clearly defined jobs, and so on. Identify an organization that is familiar to you, and provide examples of different types of waste. Additionally, identify some potential lean tools and approaches to address the waste. Your initial response should be a minimum of 200 words. Graduate school students learn to assess the perspectives of several scholars. Support your response with at least one scholarly or credible source in addition to the text.
