How if any at all would the application of the latest technology improve the operational efficiency and productivity of an organization Pinkie Ice cream Ltd ? What possible disadvantages could there be if the latest technology was introduced by the company in the ice cream-making process?

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How if any at all would the application of the latest technology improve the operational efficiency and productivity of an organization Pinkie Ice cream Ltd ? What possible disadvantages could there be if the latest technology was introduced by the company in the ice cream-making process?
Pinkie Ice-Cream Itd.
Pinky Ice-cream Itd. is an ice-cream company that is located in the city of Palma and has branches in
several communities. The brand is an emerging brand and is becoming very popular among children and
young adults. One of the reasons why this brand of ice-cream is becoming so popular is because the
quality is outstanding. The Operations manager work closely with the marketing manager to ensure
that the best quality ice-cream is sold to customer. The OM manager uses the best quality ingredients
and ensures that the best machines and labour are employed in the transformation process. They also
produce a variety of flavours to ensure that the customers have a wide choice.
Weekly customer demand for the ice-cream can be seen in the table below.
Week Demand
|(gallons)
280
2
295
3
315
4
300
5.
340
6.
335
7
350
Seeing that the company is fairly new, management is yet to formulate a mission and a vision statement
for the organization. They are planning to develop a strategic plan and would include these statements
along with strategies in the plan.
Transcribed Image Text:Pinkie Ice-Cream Itd. Pinky Ice-cream Itd. is an ice-cream company that is located in the city of Palma and has branches in several communities. The brand is an emerging brand and is becoming very popular among children and young adults. One of the reasons why this brand of ice-cream is becoming so popular is because the quality is outstanding. The Operations manager work closely with the marketing manager to ensure that the best quality ice-cream is sold to customer. The OM manager uses the best quality ingredients and ensures that the best machines and labour are employed in the transformation process. They also produce a variety of flavours to ensure that the customers have a wide choice. Weekly customer demand for the ice-cream can be seen in the table below. Week Demand |(gallons) 280 2 295 3 315 4 300 5. 340 6. 335 7 350 Seeing that the company is fairly new, management is yet to formulate a mission and a vision statement for the organization. They are planning to develop a strategic plan and would include these statements along with strategies in the plan.
6. Should Pinkie Ice-Cream Itd. use the latest
technology to make ice-cream? Discuss.
Yes, Pinkie Ice cream should use the latest technology
to make ice cream. technology performs a unique
position in the ice cream manufacturers. making the ice
cream mix needs a high level of flexibility and
competence; the process line manages a kind of dry and
moist ingredients, must adjust to variations in
periodically demand, and build an innovative, diverse
goods portfolio.
Technology impacts:
It serves to improve the capability and
cleanability to overcome the risk of infection in
ice cream mixing or maturation tanks
To increase shelf life, companies assure
formulation quality by computing ingredients
that inhibit ice crystal development throughout
storage.
These items need many hours following
dispersion to reach complete hydration that
reduces the processing period.
boosts quality.
increases processing effectiveness and
productivity.
Gives food safety while increasing shelf life.
Transcribed Image Text:6. Should Pinkie Ice-Cream Itd. use the latest technology to make ice-cream? Discuss. Yes, Pinkie Ice cream should use the latest technology to make ice cream. technology performs a unique position in the ice cream manufacturers. making the ice cream mix needs a high level of flexibility and competence; the process line manages a kind of dry and moist ingredients, must adjust to variations in periodically demand, and build an innovative, diverse goods portfolio. Technology impacts: It serves to improve the capability and cleanability to overcome the risk of infection in ice cream mixing or maturation tanks To increase shelf life, companies assure formulation quality by computing ingredients that inhibit ice crystal development throughout storage. These items need many hours following dispersion to reach complete hydration that reduces the processing period. boosts quality. increases processing effectiveness and productivity. Gives food safety while increasing shelf life.
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