CHAPTER II REVIEW OF RELATED LITERATURE
This review of related literature focuses on how to process used to automate a sales order fulfillment process. Such a system contains a list of order to be filled, and then prompts workers to pick the necessary items, and provides them with packaging and shipping. The said business needs an inventory system to help them to record the tracking of the business flow and help them to make it easier for them to monitor items. This inventory system involved the progresses of the daily process of buying and selling of their products.
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Julie’s Bakeshop System Since 1999, Julie’s Franchise Corporation has garnered a string of Franchise Excellence Awards for consistently high achievements of growth and development in all aspects of franchise operations that uphold the stringent standards of the Julie’s Bakeshop System: Quality; Customer Service; Cleanliness; Sanitation; Maintenance; and Reliable Management. They Transacting Business and Visitors who register to transact business on the site and make use of the various services offered by Julie’s bakeshop.
They use Personally Identifiable Information to customize the Site, to make appropriate service offerings, and to fulfill buying and selling requests on the Site. We may email Visitors and Authorized Customers about research or purchase and selling opportunities on the Site or information related to the subject matter of the Site. We may also use Personally Identifiable Information to contact Visitors and Authorized Customers in response to specific inquiries, or to provide requested information. Goldilocks System Goldilocks was opened in 1966 as a family business and started as a simple one-door apartment in a two-story structure at 2300 Pasong Tamo Street in Makati. It first opened its US branch in 1976, at Artesia, California. Goldilocks uses login information, including, but not limited to, IP addresses, ISPs, and browser types, to analyze trends, administer the Site, track a user’s movement and use, and gather broad demographic information.
‘sponge and dough’ system of Franz Family Bakeries Franz Family Bakeries has produced bread products in the North Western US since 1906 and commissioned a $42m bakery in Springfield, Oregon, as part of a centennial celebration To produce its breads and buns, Franz uses a 'sponge-and-dough' system. Sponges are produced in a 2,000lb horizontal mixer and receive a 4-4. 5 hour ferment at a temperature of 80? F and 80% relative humidity in an automated fermentation room with a capacity of 9,000lb per hour. The semi-automated fermentation room for the bun line produces 5,000lb an hour.
Two 2,500lb horizontal mixers feed the bread line every 10 minutes with a continuous stream of chunks feeding the divider. The bun line has a 1,200lb sponge mixer and 1,600lb horizontal mixer from where the dough is sent to the divider every 12 minutes. * Spooner Vicars Bakery Systems Spooner Vicars Bakeries is to be the world leader in 'Total Supply ; Service" to our customer base and increase market leadership, through faster responses, on-time deliveries, professionalism, quality and technological advancement and to be the best in our industry.
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