You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates has two kitchen layouts under consideration for its recipe making and testing department. The strategy is to provide the best kitchen layout possible so that food scientists can devote their time and energy to product improvement, not wasted effort in the kitchen. You have been asked to e the two kitchen layouts and to prepare a recommendation for your boss, Mr. Reid, so that he can proceed to place the contract for building the kitchens. Figure 1. Number of trips between work centers To: From: Refrigerator Counter Sink Storage Stove Refrigerator (1) 5 5 4 4 0 Counter (2) 12 - 13 0 7 Sink (3) 14 Sink (3) 5 0 4 Storage (4) 0 Storage (4) 3 6 12 The first kitchen layout is shown in Figure 2 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 4 feet, area 1 to area 3 is 8 feet. Figure 2. Kitchen Layout #1 Refrigerator Counter (2) (1) O Stove (5) Stove (5) 0 9 0 6

You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates has two kitchen layouts under consideration for its recipe making and testing department. The strategy is to provide the best kitchen layout possible so that food scientists can devote their time and energy to product improvement, not wasted effort in the kitchen. You have been asked to e the two kitchen layouts and to prepare a recommendation for your boss, Mr. Reid, so that he can proceed to place the contract for building the kitchens. Figure 1. Number of trips between work centers To: From: Refrigerator Counter Sink Storage Stove Refrigerator (1) 5 5 4 4 0 Counter (2) 12 - 13 0 7 Sink (3) 14 Sink (3) 5 0 4 Storage (4) 0 Storage (4) 3 6 12 The first kitchen layout is shown in Figure 2 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 4 feet, area 1 to area 3 is 8 feet. Figure 2. Kitchen Layout #1 Refrigerator Counter (2) (1) O Stove (5) Stove (5) 0 9 0 6

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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W AutoSave Off H 2.0 = PDPMT_PQM102_08 June 2023_1 - Read-Only No Label ✓ Layout References Mailings A A Aa A D x² A✓ ✓ A. А File Home Insert Draw Design X Paste Clipboard F Page 6 of 7 ■ Arial B I U U 1599 words Q Search V ✓11 ab ab X₂ X Font English (South Africa) 13° A EE¹F✓ 1.5 5 Text Predictions: On ■ Review View Help E = T 4 Paragraph 5 Accessibility: Unavailable Search W Normal Discuss the benefits of quality in relation to project performance. No Spacing e Styles Heading 1 R A Thembi Mdepa TM Editing Focus Comments Editing Dictate Sensitivity Editor Voice Sensitivity Editor ENG US Share Reuse Files Reuse Files + 09:36 2023/06/08 100%
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W AutoSave Off H 2.0 = PDPMT_PQM102_08 June 2023_1 No Label File Home Insert Draw Design X Paste Clipboard F Page 6 of 7 ■ Arial B I U U 1590 words Q Search V ✓11 ab ab X₂ X x² A✓ ✓ A. А D Α Font Layout References Mailings Review View Help A A Aa A A EE F✓ = = £↓¶ ===✓ 스 3.1 5 QUESTION THREE 3.2 Paragraph 【 DX English (South Africa) Text Predictions: On 10° Search Accessibility: Unavailable Normal Explain what quality assurance is in the context of project quality management. W No Spacing Critically discuss the following statement: Quality assurance is best understood by considering two of its primary methods: the quality audit and process analysis. Styles e Heading 1 R Thembi Mdepa TM Comments Editing Editing Dictate Focus Voice Sensitivity Editor Sensitivity Editor ENG US כ Share Reuse Files Reuse Files V + 100% 08:14 2023/06/08 4
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