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University of Notre Dame *
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Course
BU5003
Subject
Industrial Engineering
Date
Jan 9, 2024
Type
docx
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3
Uploaded by EarlRoseHare37
Examples of p-Chart and analysis for Omni-Hotel:
1.
Housekeeping Efficiency - P-chart
Omni Hotel can use process control charts to monitor the time it takes to clean and prepare
standard guest rooms. By analyzing this data, the hotel can identify which days of the week or
times of the day tend to have longer cleaning times. This information allows them to adjust
staffing levels and schedules to ensure rooms are prepared efficiently, especially during peak
check-in times.
Day
Non-Prepared
Rooms
Total Rooms
Cleaned
Proportion (Non-
Prepared/Total)
1
2
50
0.04
2
3
55
0.0545
3
1
48
0.0208
4
4
52
0.0769
5
2
51
0.0392
6
3
53
0.0566
7
2
49
0.0408
8
3
56
0.0536
9
2
50
0.04
10
4
54
0.0741
2.
Guest
Check-
In and
Check-
Out
Times -
P-chart
Omni
Hotel
can
create
process
control
charts to
track the
time it
takes for
guests
to
complete check-in procedures. By analyzing this data, the hotel can identify peak hours when
check-in times tend to be longer and allocate additional staff during those times to streamline the
process, reducing wait times for guests.
Time Period
Time
Period
Total Guests Checked
In/Out
Proportion
(Exceeded/Total)
12:00 PM - 1:00 PM
5
30
0.1667
3:00 PM - 4:00 PM
6
35
0.1714
5:00 PM - 6:00 PM
4
28
0.1429
7:00 PM - 8:00 PM
7
32
0.2188
10:00 PM - 11:00 PM
3
26
0.1154
8:00 AM - 9:00 AM
2
29
0.069
11:00 AM - 12:00 PM
4
33
0.1212
6:00 PM - 7:00 PM
6
30
0.2
9:00 AM - 10:00 AM
3
25
0.12
1:00 PM - 2:00 PM
5
32
0.1563
3. Restaurant Service Quality - P-chart
Dish Name
Late Orders
Total Orders
Proportion (Late/Total)
Dish 1
4
50
0.08
Dish 2
2
45
0.0444
Dish 3
3
60
0.05
Dish 4
5
55
0.0909
Dish 5
6
48
0.125
Dish 6
4
50
0.08
Dish 7
2
40
0.05
Dish 8
3
55
0.0545
Dish 9
5
52
0.0962
Dish 10
4
58
0.0689
For the restaurant service quality, we'll represent the proportion of late dishes for each menu
item, assuming different menu items have different lateness standards. This allows Omni Hotel
to pinpoint which menu items consistently take longer to prepare, leading to delays in service.
With
this
information, they can make necessary adjustments, such as modifying cooking processes or staff
allocation, to ensure that all menu items are served within an acceptable time frame.
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