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MICA Dining Hall: Debottlenecking Operations
Subrat Sarangi; Sudiksha PatilCase IVEY-9B19D001-EService and Operations Management, StrategyIn July 2018, MICA, Ahmedabad, one of the leading management institutions in India, was experiencing bottlenecks in its dining hall that were delaying regular operations during peak lunch hours. The lunch break was for about 75 minutes between classes. The dining hall catered to 480 people at any given time—not only students but also faculty members and other MICA staff. After eating lunch at the dining hall, many students had to rush to post-lun...Starting at €8.20
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Repensar las cadenas de suministro tras la COVID-19
Zhu, Weiming; Yang, WeiyinArticle 75105Service and Operations ManagementLa pandemia ha evidenciado las debilidades de las cadenas de suministro globales. Basándonos en el famoso artículo de Donella H. Meadows sobre el pensamiento sistémico; ofrecemos tres claves para reconstruir empresas más sostenibles.Starting at €8.20
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Hospital Universitari Vall d'Hebron: gestión de la COVID-19 (abreviado)
Ribera, Jaume; Markakis, Mihalis; Zhu, Weiming; Cebrián, Miguel; Esquerdo, Mariona; Arnal, LaiaCase P-1192Innovation and Change, Service and Operations ManagementEl caso describe los cambios que se produjeron en el Hospital Universitari Vall d'Hebron, el mayor hospital terciario en Barcelona, durante la pandemia de la COVID-19, cuando tuvo que transformarse en un hospital de enfermedades infeccionas dedicado al coronavirus en un tiempo récord, manteniendo el mismo personal. El director gerente del centro reflexiona sobre la preparación para la pandemia, la llegada de los primeros pacientes COVID, el escal...Starting at €8.20
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COVID-19 Management at Vall d'Hebron University Hospital (Abridged)
Ribera, Jaume; Markakis, Mihalis; Zhu, Weiming; Cebrián, Miguel; Esquerdo, Mariona; Arnal, LaiaCase P-1192-EInnovation and Change, Service and Operations ManagementThe case describes the changes that occurred at the Vall d'Hebron University Hospital, the largest tertiary hospital in Barcelona, during the beginning of the COVID-19 pandemic, when it had to be transformed into an infectious disease hospital dedicated to the coronavirus in record time and with the same staff as before. The manager of the center reflected on the preparation for the pandemic, the arrival of the first COVID patients, the scaling u...Starting at €8.20
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Hospital Universitari Vall d'Hebron: gestión de la COVID-19
Ribera, Jaume; Markakis, Mihalis; Zhu, Weiming; Cebrián, MiguelCase P-1188Innovation and Change, Service and Operations ManagementEl caso describe los cambios que se produjeron en el Hospital Universitari Vall d'Hebron, el mayor hospital terciario en Barcelona, durante la pandemia de la COVID-19, cuando tuvo que transformarse en un hospital de enfermedades infeccionas dedicado al coronavirus en un tiempo récord, manteniendo el mismo personal. El director gerente del centro reflexiona sobre la preparación para la pandemia, la llegada de los primeros pacientes COVID, el escal...Starting at €8.20
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Rethinking supply chains after COVID-19
Zhu, Weiming; Yang, WeiyinArticle 75115Service and Operations ManagementThe pandemic has exposed weaknesses in our global supply-chain system. Inspired by Donella H. Meadows’ classic work on system thinking, we proffer three keys to rebuild more sustainable businesses after the crisis.Starting at €8.20
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MICA Dining Hall: Debottlenecking Operations - Teaching Note
Subrat Sarangi; Sudiksha PatilTeaching Note IVEY-8B19D001-EService and Operations ManagementTeaching note for product 9B19D001.Starting at €0.00