Three product types, Product I, Product II and Product III, require different processing intervals duringproduction. Specifically, the following table depicts the processing time in hours for eachproduct/process combination:Product IProcess 1/ UnitProcess 2/UnitProcess 3/UnitMachine A1,275Machine B56Machine C1,485IProduct IIProcess 1/UnitProcess 2/ UnitProcess 3/UnitMachine A1,420Machine B64Machine C1,630Product IIIProcess 1/UnitProcess 2/UnitProcess 3/UnitMachine A1,565Machine B76Machine C1,8503. How many of each machine type is required to fulfill 54, 38 and 61 units of Product I, Product IIand Product III, respectively?

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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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Heizer and Render advises that when analyzing and designing processes to transform resources into goods, the followingquestions should be asked:- Is the process designed to achieve competitive advantage in terms of differentiation, response or low cost?- Does the process eliminate steps that do not add value?- Does the process maximize customer value as perceived by the customer?- Will the process win orders?A Time-Function Map is similar to a flow process chart, but with time added to the horizontal axis. With time-function mapping,notes indicate the activities and arrows indicate the flow direction, with time on the horizontal axis.
The Swanky Hotel provides room service for its guests. The process for room service begins with a room service manager who takes orders by phone at an average of 2 minutes per order. The manager then sends the order to the kitchen, where it takes a cook an average of 16 minutes to prepare the food for each order. There are four cooks in the kitchen. If the customer orders a beverage, the room service manager sends the order to the bar at the same time the order is sent to the kitchen. It takes 3 minutes for a bartender to fill the order, and 80 percent of the orders require a beverage. When the kitchen and bar orders are both ready, a waiter takes them to the room and bills the guest. There are six waiters to provide the service, and each order takes 20 minutes for the waiter to complete.a. What is the capacity of the process, and what is the bottleneck?b. What is the throughput time of a typical order?c. Assume that on Friday evenings an average of 10 room-service orders per hour are…
3.Consider the following three-stage production process of glass ceramics. The process is experiencing severe quality problems related to insufficiently trained workers. Specifically, 20 percent of the parts going through operation 1 are badly processed by the operator. Rather than scrapping the unit, it is moved to a highly skilled rework operator, who can correct the mistake and finish up the unit completely within 15 minutes. The same problem occurs at station 2, where 10 percent of the parts are badly processed, requiring 10 minutes of rework. Station 3 also has a 10 percent ratio of badly processed parts, each of them requiring 5 minutes by the rework operator. a)What is the utilization of station 2 if work is released into the process at a rate of 5 units per hour? b)Where in the process is the bottleneck? Why? (Remember, the bottleneck is the resource with the lowest capacity, independent of demand.)
Heizer and Render advises that when analyzing and designing processes to transform resources into goods, the followingquestions should be asked:- Is the process designed to achieve competitive advantage in terms of differentiation, response or low cost?- Does the process eliminate steps that do not add value?- Does the process maximize customer value as perceived by the customer?- Will the process win orders?A Time-Function Map is similar to a flow process chart, but with time added to the horizontal axis. With time-function mapping,notes indicate the activities and arrows indicate the flow direction, with time on the horizontal axis. 1. Choose a process within your organization and construct a Baseline Time-Function Map
There are four stations in a process: Station-1, Station-2, Station-3, and Station-4. They process a single product. The flow of the accepted and rejected products are shown in the process flow chart. The total volume of production is 105 products per hour. 23% of the products of Station-1 need repair and are directed to Station-3 for repair, the rest are sent to Station-2. 15% of the products of Station-2 need repair and are directed to Station- 3 for repair, the rest are sent to Station-4. 12% of the incoming products of Station- 3 are rejected, are sold at a low price, and leave the process. The rest go to Station-4. All the products of Station-4 are good, no need to repair, and no rejection. On average there are 8, 2. 40, and 5 products in Stations 1, 2, 3, 4, respectively. Compute the average flow time in this process. Enter your answer in MINUTES with ONE DECIMAL point. Reject Station-3 Repair Good Station-1 Station-2 Good Good Station-4 Good 4.1 er 31.4 margin of error +-0.1…
draw a level 0 data flow diagram for the process of buying glasses: the patient sees a doctor who will give him a prescription. After patient sees a doctor , patients information is stored in the patients database. Once the patient has a prescription , he goes to a glass store, where he selects his frame and place the order for his glasses once the glass has been made the patient gets the notification. Her will return to the store for a fitting and pay for the glasses. The payment information is sent to the order database.
SkyChefs, Inc., prepares in-flight meals for a number of major airlines. One of the company’s products is grilled salmon in dill sauce with baby new potatoes and spring vegetables. During the most recent week, the company prepared 4,300 of these meals using 1,250 direct labor-hours. The company paid its direct labor workers a total of $11,250 for this work, or $9.00 per hour. According to the standard cost card for this meal, it should require 0.30 direct labor-hours at a cost of $8.50 per hour. Required: 1. What is the standard labor-hours allowed (SH) to prepare 4,300 meals? 2. What is the standard labor cost allowed (SH × SR) to prepare 4,300 meals? 3. What is the labor spending variance? 4. What is the labor rate variance and the labor efficiency variance?
DreamInflate is a balloon manufacturing company. Balloon manufacturing consists of seven work stations, each performing a single step as indicated in the table below. There are five workers manned for the seven work stations as shown. Assume the workers are paid $15 per Worker Task Sequence Processing Time (secs/balloon) Task Dye production Electrocharging Dipping (Cold and Hot) Mortar Dipping Balloon inflation and delaltexing Vulcanization Inspection/Testing 1 30 w1 20 3 35 W2 25 W3 30 W4 6. 45 W5 7 40 hour. Each balloon pack is sold for $6 and has a variable cost of $1. The company has fixed costs of $200 per hour. There is more demand than the overall production system can provide. Based on the information provided, answer the following questions: • What is the cost of direct labor for balloons? • How much profit does DreamInflate make every hour? (note that the cost of direct labor is also a variable cost). What would the profit of DreamInflate be if the variable costs were 10…
The company has the following information about its two service departments and two production departments, Cutting and Assembly: Departments SquareFeet Number ofEmployees Maintenance Department 500 20 Cafeteria Department 1,400 10 Cutting Department 1,500 60 Assembly Department 7,100 20 What is the percentage (proportional) usage of the Maintenance Department by the Cutting Department?
The following reflects the types of processes aligned with the process analysis method: a. Directional and informational b. Directed and informed c. Directional and informative d. Directional information
Miss Felicia is the owner of a homestay business under the registered name of FNB Hospitality Enterprise. The business runs ten units of homestay in Kuala Lumpur and Selangor. In addition to homestays bookings, Miss Felicia also receives bookings for events and meals delivery during the guests’ stay. Recently, due to the lifting of the movement control order (MCO), there are increasing requests and bookings made by the guests. Miss Felicia is overwhelmed with the processes since she is using a manual system in managing all bookings and requests, which are recorded in a logbook. There were incidents of overlapping and missing bookings and payments received. On several occasions, meals were not delivered as promised. Miss Felicia is worried that these incidents could affect her business’s reputation and sales. Therefore, she is urgently considering a new system to support FNB Hospitality business. She is also interested to consider a platform or a system that could help the business…

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