scholarly journals Dynamic layout planning and its role in producing world class of products

2015 ◽  
Vol 3 (3) ◽  
pp. 283-288 ◽  
Author(s):  
K. Rahmani ◽  
E. TaghiPour ◽  
A. R. Valyani
2013 ◽  
Vol 46 (9) ◽  
pp. 2027-2032
Author(s):  
T V Krishna Mohan ◽  
V Madhusudanan Pillai

2020 ◽  
Vol 12 (8) ◽  
pp. 3349 ◽  
Author(s):  
Mirco Peron ◽  
Giuseppe Fragapane ◽  
Fabio Sgarbossa ◽  
Michael Kay

In recent years, companies have increased their focus on sustainability to achieve environmental-friendly improvements, to manage pressures from society and regulations, and to attract customers that appreciate sustainability efforts. While companies have mainly aimed short-term/operational improvements, long-term improvements are difficult to reach. One of the fundamental, strategical decision-making processes for a company is facility layout planning. The layout of a facility can have a significant impact on daily operations. Aiming for the goal of sustainability, a dynamic layout decision-making process can support in achieving it. However, the technologies used currently enable only the design of a static layout due to the time-consuming operations involved. In this paper, the introduction of emerging technologies such as 3D mapping, Indoor Positioning System (IPS), Motion Capture System (MoCap), and Immersive Reality (IR) for dynamic layout planning are assessed and discussed. The results obtained clearly demonstrate that the usage of these technologies favor a reconfigurable layout, positively affecting all the three pillars constituting the sustainability concept: the costs involved are reduced, social aspects are improved, and the environment is safeguarded.


Author(s):  
Lynda W. Warren ◽  
Jonnae C. Ostrom
Keyword(s):  

Author(s):  
Erna MacLeod

Cape Breton Island is a well-known North American tourism destination with long-standing attractions such as the Cabot Trail and more recently developed world-class offerings such as the Cabot Links Golf Course. Tourism contributes significantly to Cape Breton’s economy, particularly since the mid-20th century as traditional resource-based industries have declined. In the 21st century, culinary tourism has become increasingly important to expand the island’s tourism offerings and to provide “authentic” tourism experiences. This study examines local-food tourism in Cape Breton to illuminate its cultural and economic significance. I conducted interviews with food producers, restaurateurs, government representatives, and tourism executives. I also consulted websites and policy documents and compared local stakeholders’ experiences and perspectives with official tourism strategies. Promoting culinary tourism raises questions of power, autonomy, inclusion, and accountability. My study accentuates possibilities for aligning economic and ecological goals to create resilient communities, foster equitable social and ecological relations, and establish Cape Breton as a culinary tourism destination.


Sign in / Sign up

Export Citation Format

Share Document