You are in charge of improving utilization of resources at a restaurant that is taking only online orders for delivery to the specific addresses. There are three kind of orders received: vegetarian, non-vegetarian and gluten free. For every vegetarian order, the chopping and dicing section, the deli-cheese section, the stir fry kitchen, and marination are used. For non-vegetarian orders; the chopping and dicing section, the deli-meat section, the marination section, and the non-veg kitchen is used. In addition to this 50% of non-vegetarian dishes go through the grilling section while the other 50% go through the baking (oven) section. Gluten free dishes go through the chopping and dicing section and the stir fry kitchen only. The typical order size consists of 25 non-veg orders, 12 veg orders and 5 gluten free orders. Marination of vegetarian dishes take 5 minutes while that of non-vegetarian dishes 1 hour. Chopping and dicing for 10 vegetarian/gluten-free dishes take an hour, while chopping and dicing for 20 non-vegetarian dishes take 80 minutes. The deli sections (cheese or meat) takes 30 seconds for every dish. It takes 5 minutes to grill and 10 minutes to bake a non-vegetarian dish. Once the preparations are ready stir frying takes 4 minutes (gluten-free or veg), while the meat kitchen takes 12 minutes per dish. At any hour there are 20 marination chambers (freezer units) available. 3 trainees work in the chopping and dicing section, and 4 workers are deployed at the non-vegetarian kitchen. All remaining stations have just one worker • What are the different flow units? What are the resources? • Prepare the demand table and comment on whether demand in terms of orders/hr can be used? • What resources will you focus on to increase capacity? • What are the actual and maximum flow units? • What impact will hiring one more chef in the non-vegetarian kitchen have?
You are in charge of improving utilization of resources at a restaurant that is taking only online orders for delivery to the specific addresses. There are three kind of orders received: vegetarian, non-vegetarian and gluten free. For every vegetarian order, the chopping and dicing section, the deli-cheese section, the stir fry kitchen, and marination are used. For non-vegetarian orders; the chopping and dicing section, the deli-meat section, the marination section, and the non-veg kitchen is used. In addition to this 50% of non-vegetarian dishes go through the grilling section while the other 50% go through the baking (oven) section. Gluten free dishes go through the chopping and dicing section and the stir fry kitchen only. The typical order size consists of 25 non-veg orders, 12 veg orders and 5 gluten free orders. Marination of vegetarian dishes take 5 minutes while that of non-vegetarian dishes 1 hour. Chopping and dicing for 10 vegetarian/gluten-free dishes take an hour, while chopping and dicing for 20 non-vegetarian dishes take 80 minutes. The deli sections (cheese or meat) takes 30 seconds for every dish. It takes 5 minutes to grill and 10 minutes to bake a non-vegetarian dish. Once the preparations are ready stir frying takes 4 minutes (gluten-free or veg), while the meat kitchen takes 12 minutes per dish. At any hour there are 20 marination chambers (freezer units) available. 3 trainees work in the chopping and dicing section, and 4 workers are deployed at the non-vegetarian kitchen. All remaining stations have just one worker • What are the different flow units? What are the resources? • Prepare the demand table and comment on whether demand in terms of orders/hr can be used? • What resources will you focus on to increase capacity? • What are the actual and maximum flow units? • What impact will hiring one more chef in the non-vegetarian kitchen have?
Chapter1: Making Economics Decisions
Section: Chapter Questions
Problem 1QTC
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Transcribed Image Text:You are in charge of improving utilization of resources at a restaurant that is taking only online
orders for delivery to the specific addresses. There are three kind of orders received:
vegetarian, non-vegetarian and gluten free. For every vegetarian order, the chopping and dicing
section, the deli-cheese section, the stir fry kitchen, and marination are used. For
non-vegetarian orders; the chopping and dicing section, the deli-meat section, the marination
section, and the non-veg kitchen is used. In addition to this 50% of non-vegetarian dishes go
through the grilling section while the other 50% go through the baking (oven) section. Gluten
free dishes go through the chopping and dicing section and the stir fry kitchen only. The typical
order size consists of 25 non-veg orders, 12 veg orders and 5 gluten free orders. Marination of
vegetarian dishes take 5 minutes while that of non-vegetarian dishes 1 hour. Chopping and
dicing for 10 vegetarian/gluten-free dishes take an hour, while chopping and dicing for 20
non-vegetarian dishes take 80 minutes. The deli sections (cheese or meat) takes 30 seconds
for every dish. It takes 5 minutes to grill and 10 minutes to bake a non-vegetarian dish. Once the
preparations are ready stir frying takes 4 minutes (gluten-free or veg), while the meat kitchen
takes 12 minutes per dish. At any hour there are 20 marination chambers (freezer units)
available. 3 trainees work in the chopping and dicing section, and 4 workers are deployed at the
non-vegetarian kitchen. All remaining stations have just one worker
• What are the different flow units? What are the resources?
• Prepare the demand table and comment on whether demand in terms of orders/hr can be
used?
• What resources will you focus on to increase capacity?
•What are the actual and maximum flow units?
• What impact will hiring one more chef in the non-vegetarian kitchen have?
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Step 1: Define efficient resource utilization
VIEWStep 2: List the different flow units and resources
VIEWStep 3: Prepare the demand table
VIEWStep 4: Identify the resources to focus on to increase capacity
VIEWStep 5: Find the actual and maximum flow units
VIEWStep 6: Discuss the impact of hiring one more chef in the non-vegetarian kitchen
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