Remember our good old hot dog example with the following production line. Batch size=100 Grind Inspection Setup time=60 sec Processing time=1.1 sec trimmings Processing time= 0.1 sec Processing time=0.9 sec Mix ingredients Peeler Processing time=| sec Batch size=50 Processing time=0.8 sec Stuffing Cook and flavor Setup time=40 sec Processing time= 0.15 sec Note that there are 6 stations. We have to batch process the hotdogs in the following two stations: 1- Grind trimmings 2- Cook and flavor The batch size, processing time and setup time for these two stations are given in the above figure. The other four stations process the hotdogs without any batching. The processing times for the other stations are also given in the above figure. Based on the provided information, answer the following two questions: 1- What is the capacity of this production line? 2- What is the optimal batch size for: 1) Grind trimmings and 2) Cook and flavor stations?
Remember our good old hot dog example with the following production line. Batch size=100 Grind Inspection Setup time=60 sec Processing time=1.1 sec trimmings Processing time= 0.1 sec Processing time=0.9 sec Mix ingredients Peeler Processing time=| sec Batch size=50 Processing time=0.8 sec Stuffing Cook and flavor Setup time=40 sec Processing time= 0.15 sec Note that there are 6 stations. We have to batch process the hotdogs in the following two stations: 1- Grind trimmings 2- Cook and flavor The batch size, processing time and setup time for these two stations are given in the above figure. The other four stations process the hotdogs without any batching. The processing times for the other stations are also given in the above figure. Based on the provided information, answer the following two questions: 1- What is the capacity of this production line? 2- What is the optimal batch size for: 1) Grind trimmings and 2) Cook and flavor stations?
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
Note that there are 6 stations. We have to batch process the hotdogs in the
following two stations:
1- Grind trimmings
2- Cook and flavor
The batch size, processing time and setup time for these two stations are given
in the above figure.
The other four stations process the hotdogs without any batching. The
processing times for the other stations are also given in the above figure. Based
on the provided information, answer the following two questions:
1- What is the capacity of this production line?
2- What is the optimal batch size for: 1) Grind trimmings and 2) Cook and
flavor stations?
Transcribed Image Text:Remember our good old hot dog example with the following production line.
Batch size=100
Grind
Inspection
Setup time=60 sec
Processing time=1.1 sec
trimmings
Processing time= 0.1 sec
Processing time=0.9 sec
Mix
ingredients
Peeler
Processing time=| sec
Batch size=50
Processing time=0.8 sec
Stuffing
Cook and
flavor
Setup time=40 sec
Processing time= 0.15 sec
Note that there are 6 stations. We have to batch process the hotdogs in the
following two stations:
1- Grind trimmings
2- Cook and flavor
The batch size, processing time and setup time for these two stations are given
in the above figure.
The other four stations process the hotdogs without any batching. The
processing times for the other stations are also given in the above figure. Based
on the provided information, answer the following two questions:
1- What is the capacity of this production line?
2- What is the optimal batch size for: 1) Grind trimmings and 2) Cook and
flavor stations?
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