EXHIBIT 6B: RESOURCES REQUIRED FOR ICE CREAM PRODUCTION, PACKAGING, AND SHIPPING Process 1. Packing 2.1 Conveyor Operation (Nuggets): 2.1.1 Conveyor Control 2.1.2 Dry Ice Weighing and Insertion 2.1.3 Folding 2.1.4 Labelling 2.1.5 Lid Insertion and Inner Taping 2.1.6 Outer Taping 2.1.7 Strapping 2.2 Conveyor Operation (Dry Ice Bars): 2.2.1 Conveyor Control and Labelling 2.2.2 Dry Ice Weighing 2.2.3 Dry Ice Insertion 2.2.4 Paper and Thermocol Insertion Labour Content (in Seconds) 72.0 N/A 52.0 20.0 11.0 21.0 22.0 11.0 11.0 56.0 12.0 7.0 Number of Operators 3 N/A 2 1 1 1 1 1 1 2 1 1

EXHIBIT 6B: RESOURCES REQUIRED FOR ICE CREAM PRODUCTION, PACKAGING, AND SHIPPING Process 1. Packing 2.1 Conveyor Operation (Nuggets): 2.1.1 Conveyor Control 2.1.2 Dry Ice Weighing and Insertion 2.1.3 Folding 2.1.4 Labelling 2.1.5 Lid Insertion and Inner Taping 2.1.6 Outer Taping 2.1.7 Strapping 2.2 Conveyor Operation (Dry Ice Bars): 2.2.1 Conveyor Control and Labelling 2.2.2 Dry Ice Weighing 2.2.3 Dry Ice Insertion 2.2.4 Paper and Thermocol Insertion Labour Content (in Seconds) 72.0 N/A 52.0 20.0 11.0 21.0 22.0 11.0 11.0 56.0 12.0 7.0 Number of Operators 3 N/A 2 1 1 1 1 1 1 2 1 1

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter2: Introduction To Spreadsheet Modeling

Section: Chapter Questions

Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...

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Question

Processing Capacity in Operational Analysis. Please calculate where is the Bottleneck. Please show how to calculate in an Excel spreadsheet.

EXHIBIT 6B: RESOURCES REQUIRED FOR ICE CREAM PRODUCTION, PACKAGING, AND
SHIPPING
Process
1. Packing
2.1 Conveyor Operation (Nuggets):
2.1.1 Conveyor Control
2.1.2 Dry Ice Weighing and Insertion
2.1.3 Folding
2.1.4 Labelling
2.1.5 Lid Insertion and Inner Taping
2.1.6 Outer Taping
2.1.7 Strapping
2.2 Conveyor Operation (Dry Ice Bars):
2.2.1 Conveyor Control and Labelling
2.2.2 Dry Ice Weighing
2.2.3 Dry Ice Insertion
2.2.4 Paper and Thermocol Insertion
2.2.5 Lid Insertion and Strapping
3. Box Preparation:
3.1 Box Shaping
3.2 Covering
3.3 Thermocol Insertion
3.4 Pouch Insertion
3.5 Pouch Shaping
4. Tub Preparation
Source: Company documents.
Labour Content
(in Seconds)
72.0
N/A
52.0
20.0
11.0
21.0
22.0
11.0
11.0
56.0
12.0
7.0
14.0
25.4
26.1
52.0
45.0
24.8
80.0
Number of Operators
3
N/A
2
1
1
1
1
1
1
2
1
1
1
1
1
2
1
1
3

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