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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
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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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?
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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