Yogesh Singh

  PROJECT MANAGEMENT NETWORK ANALYSIS (PERT and CPM) INTRODUCTION PERT and CPM are two well-known network techniques or models  especially useful for planning, scheduling and executing large time-bound projects which involve careful co-ordination of a variety of complex and interrelated activities and resources.   PERT  is the abbreviated form for  Program Evaluation and Review Techniques  and  CPM  for  Critical Path Method . Both the techniques were developed in U.S.A. during the late 1950s. PERT was developed by US Navy Engineers to plan and control the huge Polaris Submarine Program. CPM was developed by E.I. DuPont Nemours & Co., U.S.A. and the Univac Division of Remington Rand Corporation in 1956 in connection with the periodic overhauling and maintenance of chemical plants. It resulted in reducing the shut-down period from 130 hours to 90 hours and saving hours and saving the company $1 million. ​ Both the techniques have been applied successfully to improve ef

                                          STORES -  LAYOUT & DESIGN FOOD STORE: DEFINITION AND TYPES A food store is a clean, well-ventilated, properly illuminated, easy to operate and efficient place used by a catering establishment according to its catering policy. A well-controlled storeroom and cellar provides a daily check on all issues and costs, and helps to lower the cost of raw materials (food beverage cost), by controlling pilferage, wastage, and reducing the possibility of frauds by user department. Necessity to Have a Store There are a lot of myths about the store facilities in the Indian catering industry. If we were to exclude large hotel or restaurant chains, then there would be a lot of entrepreneurs in this sector, who are not in favour of having a separate or a dedicated store in their catering organizations or food and beverage outlets. A very simple question they ask is: 'Why is it necessary when we can purchase commodities as per our requirement