The current and ongoing technological developments in the beverage arena have created a real time challenge for producers and distributors. Although automated and/or computerized systems and multi-tasked production configurations have in most cases resulted in improved efficiency, productivity, time savings and cost effectiveness, technology in any form still requires humans to perform the tasks and activities involved with these developments.
From an operations perspective, the important factors that enter the equation are changed operating conditions and the profiles of workers necessary to adequately perform under a different environment. The condition changes usually involve machinery and materials with labor adjustments being made to manage the changes. That raises the questions: what is complexity of change? Do existing workers have the needed skill levels? How many workers are necessary? Are there related problems of availability and procurement?