答：①对顾客需求的高度关注 ②高度依赖统计数据 ③重视改善业务流程
④积极开展主动改进管理 ⑤倡导无界合作、勤于学习的企业文化
3．简述库存的功能与弊端 P.167
答：功能：①保证各生产环节的独立性；②适应市场需求的变化③增强生产计划工作的灵活性④增强企业抵御原材料市场变化的能力⑤达到经济订货规模⑥在供应链中起到缓冲作用
弊端：①占用企业资金②增加企业的产品成本与管理成本③掩盖企业众多的管理问题④增加企业运营风险 4．谈谈库存管理的新发展 P.171
答：库存管理在企业管理中具有重要意义，新的发展导致产生更多的库存管理模式。目前有一种特殊的库存概念—零库存。它并不是指以仓库存储的某种或某些物品的储存数量真正为零，而是通过实施特定的库存控制策略实现库存量的最小化，其内涵是以仓库储存的某些种物品数量尽可能小，接近于零，既不保存经常性库存。它是在物资有充分社会储备保证的前提下所采取的一种特殊供给方式。零库存的主要实现方式：①无库存形式；②委托营业仓库存储和保管货物；③协作分包方式；④按订单生产方式；⑤实行合理配送方式。另有基于供应链管理的联合库存。用于供应链的管理时，采用和组成的库存形式。 四、综合分析题
1．试述ABC管理法在库存管理中的应用 P.173
答：具体应用：先按物资所占用的资金大小分类排队，为A、B、C三类，A类：物资消耗最大，规则、占用面积大。应是物资管理重点对象，实行定期订购的控制方式，对库存盘点，来料期限，领发料等都严格要求。C类：消耗量不大，单件较低，面积占用较小的物资，或不经常领用的零星器材、维修配件等、作物资管理一般对象，采用比较粗放的管理方式，定量订购的控制方式，可适当当加大保险储备量，以防缺料现象的发生。B类：特点和重要程度介于A、C类之间，企业要根据物资管理的能力和水平，选用定期订购方式或定量订购方式。 2．试述设备在企业中的作用 P.181
答：设备是企业进行生产的主要物质技术基础，是固定资产的主要组成部分。对设备管理的作用：①是企业生产经营的基础工作。②是企业产品、服务质量的保证③是提高企业经济效益的重要途径。④是搞好安全生产和环境保护的前提。⑤是企业长远发展的重要条件。机器设备状况的好坏，直接影响着企业生产的发展，生产效率的高低和经济效益的好坏。
五、计算题
某产品全年产量为3600件，该产品的单件库存费用为40元/件，每一次的换产费用为500元，试计算该制品的经济批量，并计算其生产间隔期。P.175 （经济批量300件，生产间隔期为一个月。）
2kw解：已知H=40，K=500，N=3600，根据公式Q*=
批量平均日产量H=
2X500X360040=90000=300（件）
生产间隔期==300/10=30
生产与运作管理作业4（第8~10章）
一、单项选择题
1.在设备管理中，可靠性标志着机器在其整个使用周期内保持所需质量指标的（ B ）。P.185 A.特征 B.性能 C.完好性 D.能力
2. 可靠性工程通过研究设备的初始参数在使用过程中的变化，预测设备的行为和（ A ）。P.185 A.工作状态 B.事故情况 C.磨损特性 D.故障概率
3.采用故障诊断技术后，可以变“事后维修”为“事前维修”，变“计划维修”为（ B ）。P.186 A.定期维修 B.预知维修 C.更新维修 D.随时维修 4.设备磨损的第一阶段，磨损的特征是（ B ）。P.190 A.持续性磨损 B.先快后慢 C.先慢后快 D.均匀磨损
5.如果设备的磨损处于第三阶段，则应采取的措施是（ B ）。P.190 A.加强保养 B.更新改造 C.按时检测 D.按操作规程运行
6.设备修理，是指修复由于日常的或不正常的原因而造成的设备损坏和（ D ）。P.193 A.经济性能降低 B.零件失效 C.使用条件降低 D.精度劣化 7.设备的使用费用处于合理界限之内的设备寿命称为（ B ）。P.196 A.物质寿命 B.经济寿命 C.技术寿命 D.折旧寿命
8.在5S活动中，对生产与运作现场的各种物品进行彻底的清理，把长期不用和报废的物品全部、干净地清除出去，对有用的东西，按实际需要，摆放好，这种活动称为（ A ）。P.206 A.整理 B.整顿 C.清扫 D.清洁
9.清扫过程是一个（ B ）的过程。P.207 A.划分辖区 B.发现问题 C.分清责任 D.清点
10.素养是要在整理、整顿、清扫、清洁活动后在达到一种（ B ）。P.208
A.常态 B.思想境界 C.习惯 D.制度 11.5S活动的核心是提高（D ）。P.209 A.自觉性 B.思想境界 C.精神面貌 D.素养
12.在定置管理中，物与场所的结合主要是强调（ A ）。P.212 A.固定位置 B.定置图 C.自由位置区分 D.现场标志 13.定置管理的三要素是（ A ）。P.212
A.人、物、场所 B.人、场所、图 C.人、物、标志 D.场所、标志、物 14.供应链管理的目标是供应链的（ B ）。P.226 A.效率 B.成本 C.时间 D.信息
15.以渠道顾客订单为前提的订单物流模式是（ C ）。P.230 A.戴尔模式 B.丰田模式 C.海尔模式 D.日立模式 二、多项选择题
1.对设备使用情况进行评价，就设备技术经济性来说，主要指标有（ BC ）。P.189 A.设备保养率 B.设备完好率 C.设备故障率 D.设备磨损率 E.设备维修率 2. 设备的磨损主要形式有（ BE ）。P.189
A.技术磨损 B.无形磨损 C.消耗性磨损 D.破坏性磨损 E.有形磨损 3.设备修理的方法主要有（ ACD ）。P.193
A.标准修理法 B.维修修理法 C.检查后修理法 D.定期修理法 E.保养修理法 4.设备寿命指标有（ ABC ）。P.196
A.经济寿命 B.技术寿命 C.折旧寿命 D.重置寿命 E.物质寿命 5.生产与运作现场管理的特点包括（ ABCDE ）。P.199 A.基础性 B.系统性 C.开放性 D.动态性 E.群众性 6.生产与运作现场管理的任务有（ ACE ）。P.202
A.工序管理 B.信息管理 C.物流管理 D.标志管理 E.环境管理 7. 5S活动常用的工具有（ ABCDE ）。P.209 A.红牌 B.看板 C.定点拍摄 D.推移图 E.检查表 8.在定置管理中，物的定置三要素体现在（ ABC ）。P.212
A.物的存放场所 B.物的存放姿态 C.现场标志 D.人与物的结合 E.物与场所的结合 9．供应链管理下的物流模式可以归纳为以下几种模式（ ABD ）。P.229 A.批量物流 B.订单物流 C.配送物流 D.准时物流 E.双向物流 10.敏捷制造体系结构的要素有（ ABE ）。P.234 A.生产技术 B.管理 C.虚拟企业 D.资金 E.人力资源 11.大规模定制的基本思想是基于产品结构的（ BCD ）。P.238 A.互补性 B.相似性 C.通用性 D.标准化 E多样性 三、简答题
1．简述设备管理的发展。 P.185
答：发展趋势:1设备管理信息化，2设备维修社会化·、专业化网络化3可靠性工程在设备中应用4状态监测技术和故障诊断技术的应用5从定期维修向预知维修转变。
信息化在设备管理中的应用可以促进设备维修的专业化、社会化、预知维修离不开设备的故障诊断技术和可靠性工程，设备维修的专业化又促进了故障诊断技术，可靠性工程研究和应用，————它们相互依存、促进。 2．简述定置管理的作用和要求。 P.215
答：作用：1有利于改善劳动环境2有利于提高劳动效率3有利于提高产品4有利于安全5有利于降低消耗6有利于提高企业在市场上的声誉7有利于提高员工的素质加强职工队伍的建设8有利于提高经济效誉。 要求：1符合生产工艺的要求，围绕生产产品、提供服务来进行2从实际出发3落实到各项工作的标准化4发扬节约精神、不搞铺张浪费、不摘形式主义5动员全体员工参加，人人互助、参与；踏实、稳步前进。 3．简述大规模定制生产的特征。P.240
答：大规模定制生产主要是通过灵活性和快速响应来实现多样化和定制化。
主要特征：1需求的分化2多元化的细分市场3低成本与定制化的产品和服务4产品开发周期短5产品的生命周期短。 4．简述设备管理的内容。P.182
答：1设备管理规划决策、选型、设计、制造或购置。其主要依据技术上先进经济上合理，生产上可行的原则进行，直接影响和决定设备的全寿命使用和管理工作2设备的正确安装、使用与维护，设备的正确安装和使用，可减少磨损和故障，保持良好的工作性能和应用精度，而及时的维护可保证设备的安全运行良好状态。3设备的检查与修理；设备的检查是机器设备运行情况；工作精度、磨损程度进行检查和校验。通过修理和更换磨损、腐蚀的零部件，使设备的效能得到恢复。通过检查才能确定采用什么样的维修方式，并能及时消除隐患。4设备的更新改造。应做到有计划；有重点地对现有设备进行技术改造和管理。 四、论述分析题
1．试述生产现场管理的原则。P.201
答：1立足于实现企业经营目标的原则。企业运作现场管理的一切活动的最终目标都要体现在企业经营目标的实现上。
2追求经济效益的原则。这是指要按市场需求组织生产的过程中，努力降低成本、消耗，用最少的投入换取最大的产出。 3不断讲求创新的原则。在生产与运作现场管理中，要不断地实现创新。
4贯彻规范化的原则。在生产与运作现场管理中，讲求思考问题规范、行动规范，按预先制定的规鄣、制度、要求去做。 5突出强调服务的原则。服务质量的好坏直接影响着生产与运作现场工作水平的高低、资源的利用状况。 2．结合实际谈谈你对开展清洁生产的认识。P.245-253
答：清洁生产是指不断采取改进设计、使用清洁的能源和原料，采用先进的工艺技术与设备、改善管理、综合利用等措施，从源头削减污染，提高资源利用效率，减少或者避免生产、服务和产品使用过程中污染物的产生和排放，以减轻或消除对人类健康和环境的危害。 清洁生产的理论基础包括: (1) 物资平衡理论
按照物质不灭定律，企业在生产中，物资按照平衡原理进行转换，生产废料是由原料转化的。废料愈多，说明原料消耗愈多，清洁生产坚持物质平衡原理，要是废料产生最少，必须坚持原料投入最少，只有少投入才有可能较少废料产出。然而原材料少投入是一个方面，还必须做到原料的最充分利用，对产生的废料再利用，使其成为生产的进一步延伸，变废为宝，拉长生产链，尽可能的利用各种技术，使废料做到最少。 (2) 最优化理论
清洁生产是典型的技入产出问题，在满足用户需求的前提下，力求做到投入最少，产出最大。即以满足需求最大、产出废料最少为目标函数，以原材料、能源、生产工艺、过程控制、设备运行、产品和服务、资金、人员、周围环境、方针、政策等为约束条件，认真加以综合求解，获得最优化结果。 (3) 技术进步支撑理论
清洁生产是追求效益、造福人类的生产方式，必须坚持以先进的科学技术去作支撑，求得其不断地推进和发展。要以产品服务设计、生产工艺过程、服务过程、产品使用、服务的提供，废弃物的不断再利用及处理的各个方面采用先进的科学技术，尤其是信息技术、生物技术、材料技术、制造技术等等大理、主动地加以利用，使清洁生产成为一个技术创新的过程。
请您删除一下内容，O(∩_∩)O谢谢！！！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions'stalwart. \well,\oy Shanghai. \to learn how a business operates across the board.\It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPK’s China debut. \sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with,\says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based 'brand ambassador’ on hand to ensure the business adheres to its ethos of creating \hearth-baked pizzas\a slice of PR blurb that Simpson insists lives up to the hype. \are very innovative,\he says. \problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly.\The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong. \Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here,\adds Simpson. \planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic.\The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of \Epoque\The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, \takes in \mix of different styles of French cuisines\according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule
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