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Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process: Steps Description Capacity (Units/Hour) 1 Prepare food 200 2 Measure and place in plastic pouch 175 3 Prepare cardboard box 200 4 Insert pouch into box 300 5 Shrink-wrap box 200 What is the system capacity, and which is the bottleneck department? How much slack (unused capacity) is available in other departments? How much system capacity can be gained by adding capacity to the bottleneck?

Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process: Steps Description Capacity (Units/Hour) 1 Prepare food 200 2 Measure and place in plastic pouch 175 3 Prepare cardboard box 200 4 Insert pouch into box 300 5 Shrink-wrap box 200 What is the system capacity, and which is the bottleneck department? How much slack (unused capacity) is available in other departments? How much system capacity can be gained by adding capacity to the bottleneck?

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
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Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process:

Steps

Description

Capacity (Units/Hour)

1

Prepare food

200

2

Measure and place in plastic pouch

175

3

Prepare cardboard box

200

4

Insert pouch into box

300

5

Shrink-wrap box

200



  1. What is the system capacity, and which is the bottleneck department?
  2. How much slack (unused capacity) is available in other departments?
  3. How much system capacity can be gained by adding capacity to the bottleneck?
  4. What are the key factors that determine when to add capacity?
  5. Why would an organization want to reduce its capacity?

 

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