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A. Being a consumer of cookies, what are the qualities do you consider before buying the cookies at hypermarket? B. What will be the role of quality control inspector in this production process of cookies? Briefly explain. C. A small percentage of cookies is stored temporarily in the company’s warehouse, but they must be shipped shortly because of their limited shelf life due to not using preservatives. Based on this statement, what are the advantages and limitations associated with not using preservatives in cookies by Lew-Mark?

A. Being a consumer of cookies, what are the qualities do you consider before buying the cookies at hypermarket? B. What will be the role of quality control inspector in this production process of cookies? Briefly explain. C. A small percentage of cookies is stored temporarily in the company’s warehouse, but they must be shipped shortly because of their limited shelf life due to not using preservatives. Based on this statement, what are the advantages and limitations associated with not using preservatives in cookies by Lew-Mark?

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
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A. Being a consumer of cookies, what are the qualities do you consider before buying the cookies at hypermarket? B. What will be the role of quality control inspector in this production process of cookies? Briefly explain. C. A small percentage of cookies is stored temporarily in the company’s warehouse, but they must be shipped shortly because of their limited shelf life due to not using preservatives. Based on this statement, what are the advantages and limitations associated with not using preservatives in cookies by Lew-Mark?
HOME-STYLE COOKIES The Lew-Mark Baking Company is located in a small town in western New York State. The bakery is run by two brothers. Lew and Mark, who formed the company after they purchased an Archway Cookie franchuse. With exclusive rights in New York and New Jersey, it is the largest Archway franchise. The company employs fewer than 200 people, manly bluecollar workers, and the atmosphere is informal. The Product The companyis only product is soft cookies, of which it makes over 50 varieties. Larger companies, such as Nabisco, Sunshine, and Keebler, have traditionally produced biscuit cookies, in which most of the water has been baked out, resulting in cnsp cookies. Archway cookies have no additives or preservatives. The high quality of the cookies has enabled the company to develop a strong market niche for its product The Customers The cookies are sold in convenience stores and supermarkets throughout New York and New Jersey Archway markets its cookies as good food no additives or preservatives and this appeals to a health-conscious segment of tihe market. Many customers are over 45 vears of age, and prefer a cookte that is soft and not too sweet. Parents with voung children also buy the Cookies.
Transcribed Image Text:HOME-STYLE COOKIES The Lew-Mark Baking Company is located in a small town in western New York State. The bakery is run by two brothers. Lew and Mark, who formed the company after they purchased an Archway Cookie franchuse. With exclusive rights in New York and New Jersey, it is the largest Archway franchise. The company employs fewer than 200 people, manly bluecollar workers, and the atmosphere is informal. The Product The companyis only product is soft cookies, of which it makes over 50 varieties. Larger companies, such as Nabisco, Sunshine, and Keebler, have traditionally produced biscuit cookies, in which most of the water has been baked out, resulting in cnsp cookies. Archway cookies have no additives or preservatives. The high quality of the cookies has enabled the company to develop a strong market niche for its product The Customers The cookies are sold in convenience stores and supermarkets throughout New York and New Jersey Archway markets its cookies as good food no additives or preservatives and this appeals to a health-conscious segment of tihe market. Many customers are over 45 vears of age, and prefer a cookte that is soft and not too sweet. Parents with voung children also buy the Cookies.
The Production Process The company has two continuous band ovens that it uses to bake the cookies. The production process is called a batch processing system. It begins as soon as management gets orders from distributors. These orders are used to schedule production. At the start of each shift, a list of the cookies to be made that day is delivered to the person in charge of mixing. That person checks a master list, which indicates the ingredients needed for each type of cookie, and enters that information into the computer. The computer then determines the amount of each ingredient needed, according to the quantity of cookies ordered, and relays that information to storage silos located outside the plant where the main ingredients (flour, sugar, and cake flour) are stored. The ingredients are automatically sent to giant mixing machines where the ingredients are combined with proper amounts of eggs, water, and flavorings. After the ingredients have been mixed, the batter is poured into a cutting machine where it is cut into individual cookies. The cookies are then dropped onto a conveyor belt and transported through one of two ovens. Filled cookies, such as apple, date, and raspberry, require an additional step for filling and folding. The non-filled cookies are cut on a diagonal rather than round The diagonal-cut cookies require less space than straight-cut cookies, and the result is a higher level of productivity. In addition, the company recently increased the length of each oven by 25 feet which also increased the rate of production. As the cookies emerge from the ovens, they are fed onto spiral cooling racks 20 feet high and 3 feet wide. As the cookies come off the cooling racks, workers place the cookies into boxes manually. removing any broken or deformed cookies in the process. The boxes are then wrapped, sealed. and labeled automatically
Transcribed Image Text:The Production Process The company has two continuous band ovens that it uses to bake the cookies. The production process is called a batch processing system. It begins as soon as management gets orders from distributors. These orders are used to schedule production. At the start of each shift, a list of the cookies to be made that day is delivered to the person in charge of mixing. That person checks a master list, which indicates the ingredients needed for each type of cookie, and enters that information into the computer. The computer then determines the amount of each ingredient needed, according to the quantity of cookies ordered, and relays that information to storage silos located outside the plant where the main ingredients (flour, sugar, and cake flour) are stored. The ingredients are automatically sent to giant mixing machines where the ingredients are combined with proper amounts of eggs, water, and flavorings. After the ingredients have been mixed, the batter is poured into a cutting machine where it is cut into individual cookies. The cookies are then dropped onto a conveyor belt and transported through one of two ovens. Filled cookies, such as apple, date, and raspberry, require an additional step for filling and folding. The non-filled cookies are cut on a diagonal rather than round The diagonal-cut cookies require less space than straight-cut cookies, and the result is a higher level of productivity. In addition, the company recently increased the length of each oven by 25 feet which also increased the rate of production. As the cookies emerge from the ovens, they are fed onto spiral cooling racks 20 feet high and 3 feet wide. As the cookies come off the cooling racks, workers place the cookies into boxes manually. removing any broken or deformed cookies in the process. The boxes are then wrapped, sealed. and labeled automatically
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