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The plant is running low on mint flavour but a shipment is expected later next week. Assume one hour of setup time between families and negligible setup time within families. QUESTION How should the production scheduler sequence the production of these products? The production scheduler of Scotsburn Dairy in Truro, NS, has just received a list of products and their desired lot size (the first week of MPS) from the operations coordinator to be produced next week. The aggregate plan has specified a 40-hour week (four days of 10 hours each) for next week. In sequencing the production, she schedules the products in the same family (as determined during MPS), but also tries to assign allergens toward the end of a day and stronger flavours (e.g., mint) after weaker flavours, and to keep availability of ingredients in mind. Suppose the following families, products, and their quantities (in terms of hours of production) have been chosen to be sequenced for production on one of the three lines next week: Family F1 F2 F3 F4 Product Vanilla-1.89 L Butterscotch-1.89 L Neapolitan-1 L Neapolitan-1.65 L Neapolitan-1.89 L Maple walnut-1 L Peanut butter fudge-1.89 L Chocolate-1.89 L Chocolate mint chip fudge-1.89 L Quantity (in hours of production) 9 3 2 2 4 2 3 5 2

The plant is running low on mint flavour but a shipment is expected later next week. Assume one hour of setup time between families and negligible setup time within families. QUESTION How should the production scheduler sequence the production of these products? The production scheduler of Scotsburn Dairy in Truro, NS, has just received a list of products and their desired lot size (the first week of MPS) from the operations coordinator to be produced next week. The aggregate plan has specified a 40-hour week (four days of 10 hours each) for next week. In sequencing the production, she schedules the products in the same family (as determined during MPS), but also tries to assign allergens toward the end of a day and stronger flavours (e.g., mint) after weaker flavours, and to keep availability of ingredients in mind. Suppose the following families, products, and their quantities (in terms of hours of production) have been chosen to be sequenced for production on one of the three lines next week: Family F1 F2 F3 F4 Product Vanilla-1.89 L Butterscotch-1.89 L Neapolitan-1 L Neapolitan-1.65 L Neapolitan-1.89 L Maple walnut-1 L Peanut butter fudge-1.89 L Chocolate-1.89 L Chocolate mint chip fudge-1.89 L Quantity (in hours of production) 9 3 2 2 4 2 3 5 2

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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The plant is running low on mint flavour but a shipment is expected later next week. Assume one hour of setup time between families and negligible setup time within families. QUESTION How should the production scheduler sequence the production of these products?
Transcribed Image Text:The plant is running low on mint flavour but a shipment is expected later next week. Assume one hour of setup time between families and negligible setup time within families. QUESTION How should the production scheduler sequence the production of these products?
The production scheduler of Scotsburn Dairy in Truro, NS, has just received a list of products and their desired lot size (the first week of MPS) from the operations coordinator to be produced next week. The aggregate plan has specified a 40-hour week (four days of 10 hours each) for next week. In sequencing the production, she schedules the products in the same family (as determined during MPS), but also tries to assign allergens toward the end of a day and stronger flavours (e.g., mint) after weaker flavours, and to keep availability of ingredients in mind. Suppose the following families, products, and their quantities (in terms of hours of production) have been chosen to be sequenced for production on one of the three lines next week: Family F1 F2 F3 F4 Product Vanilla-1.89 L Butterscotch-1.89 L Neapolitan-1 L Neapolitan-1.65 L Neapolitan-1.89 L Maple walnut-1 L Peanut butter fudge-1.89 L Chocolate-1.89 L Chocolate mint chip fudge-1.89 L Quantity (in hours of production) 9 3 2 2 4 2 3 5 2
Transcribed Image Text:The production scheduler of Scotsburn Dairy in Truro, NS, has just received a list of products and their desired lot size (the first week of MPS) from the operations coordinator to be produced next week. The aggregate plan has specified a 40-hour week (four days of 10 hours each) for next week. In sequencing the production, she schedules the products in the same family (as determined during MPS), but also tries to assign allergens toward the end of a day and stronger flavours (e.g., mint) after weaker flavours, and to keep availability of ingredients in mind. Suppose the following families, products, and their quantities (in terms of hours of production) have been chosen to be sequenced for production on one of the three lines next week: Family F1 F2 F3 F4 Product Vanilla-1.89 L Butterscotch-1.89 L Neapolitan-1 L Neapolitan-1.65 L Neapolitan-1.89 L Maple walnut-1 L Peanut butter fudge-1.89 L Chocolate-1.89 L Chocolate mint chip fudge-1.89 L Quantity (in hours of production) 9 3 2 2 4 2 3 5 2
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