1) For what reason has Kodak learned so very little about the gelatin making process in 150 years? Why is the learning curve thus flat in gelatin manufacture? The gelatin current procedure:
It was a almost a craft creation
It has been approved from years to years
It has relatively worked well
The process was generally uninfluenced simply by new systems
For what reason?
No one offers stopped to check out the process having a scientific procedure. Kodak a new culture or people mentality that were adverse to adjustments. Maybe they thought they will knew the process
They believed they did not need to understand the process because it was relatively operating well.
2) Consider the advantages and disadvantages of the Solagen process from the point of view of Blanchard (CEO); Bolton (plant manager); of Carson (head of chemical processing).
Blanchard (CEO): if the task worked well, stockholders would discover him like a great CEO; however if it failed, he would lose his job. Bolton (plant manager): the project was a no-win situation. Management, from the CEO down, had been convinced the new process was a achievement; thus, in the event that managed the implementation efficiently, his initiatives would be perceived as no great accomplishment. Carson (head of chemical processing): if the project worked well, he'd be consider as a hero; however whether it failed he'd be seen as the one who had been the mentor of the failed project, although due to his technical know-how he would not really be terminated.
3) What should Bolten do?
He ought to ask for more hours allowing R& D works more powerful, specifically in the area of larger test sizes
This procedure still has an excellent likelihood of working (shows quite strong statistical evidence) It will bring in higher revenue and immediately bring more appeal to the organization Kodak is exploring to find a core competency within an industry
If the new solagen procedure was not an alternative how might you proceed being a gelatin herb manager? Examine the Jelly process to be able to...