Production is a lively cultural process with its own rules and structures. In order to understand production correctly, it must be learned and experienced. Not in the lecture hall - but on the shop floor!

Like every other discipline, production, too, is a field of enterprise with its own rules and structures comparable with a kitchen. It gives recipes and ingredients, pots and other utensils, that the cook can use to create a symposium of a treat. A top cook learns the hard craft over several years, despite the fact that the taste is not of the same quality for every cook.

An example of this: A champion cook writes a cookery book, wherein he lists and describes the ingredients, mentions exact quantities and discloses his very precise recipe, so that just about everything is explained and described. Do you really believe that it tastes as good if it is cooked by someone else? Perhaps, however, it will always taste differently and never the same. To the question as to why this is so, there can only be one explanation: "Not everyone can cook!"

And that is how it is, too, with production. Production must be understood. Whoever thinks that he has learned production in the university is making a mistake. Production is learned on the shop floor, starting from scratch - on the production line and not in the lecture hall. And one thing is certain: Production is more complex than one thinks.