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Trade-Offs and Maximizing Efficiency in a Fast Food Restaurant

Trade-Offs and Maximizing Efficiency in a Fast Food Restaurant
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Students are introduced to the idea of improving efficiency by examining a setting that is familiar to many teenagers—fast food restaurants. More specifically, they learn about the concepts of trade-offs, constraints, increasing efficiency and systems thinking. They consider how to improve the efficiency of a restaurant that is struggling, through delegating tasks, restructuring employee responsibilities and revising a floor plan, all while working within limitations and requirements. Finally, students summarize and defend their suggested changes in argumentative essays. This engineering curriculum meets Next Generation Science Standards (NGSS).
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Teaching Duration
90 minutes
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