Operations Management
11th Edition
ISBN: 9780132921145
Author: Jay Heizer
Publisher: PEARSON
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Textbook Question
Chapter 1, Problem 3CS
National Air Express
National Air is a competitive air-express firm with offices around the country. Frank Smith, the Chattanooga, Tennessee, station manager, is preparing his quarterly budget report, which will be presented at the Southeast regional meeting next week. He is very concerned about adding capital expense to the operation when business has not increased appreciably. This has been the worst first quarter he can remember: snowstorms, earthquakes, and bitter cold. He has asked Martha Lewis, field services supervisor, to help him review the available data and offer possible solutions.
Service Methods
National Air offers door-to-door overnight air-express delivery within the U.S. Smith and Lewis manage a fleet of 24 trucks to handle freight in the Chattanooga area. Routes are assigned by area, usually delineated by zip code boundaries, major streets, or key geographical features, such as the Tennessee River. Pickups are generally handled between 3:00 P.M. and 6:00 P.M., Monday through Friday. Driver routes are a combination of regularly
When the driver arrives at each pickup location, he or she provides supplies as necessary (an envelope or box if requested) and must receive a completed air waybill for each package. Because the industry is extremely competitive, a professional, courteous driver is essential to retaining customers. Therefore, Smith has always been concerned that drivers not rush a customer to complete his or her package and paperwork.
Budget Considerations
Smith and Lewis have found that they have been unable to meet their customers' requests for a scheduled pickup on many occasions in the past quarter. Although, on average, drivers are not handling any more business, they are unable on some days to arrive at each location on time. Smith does not think he can justify increasing costs by $1, 200 per week for additional trucks and drivers while productivity (measured in shipments per truck/day) has remained flat. The company has established itself as the low-cost operator in the industry but has at the same time committed itself to offering quality service and value for its customers.
3. How should package pickup performance be measured? Are standards useful in an environment that is affected by the weather, traffic, and other random variables? Are other companies having similar problems?
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A small furniture manufacturer produces tables and chairs. Each product must go through three stages of the manufacturing process – assembly, finishing, and inspection. Each table requires 3 hours of assembly, 2 hours of finishing, and 1 hour of inspection. The profit per table is $120 while the profit per chair is $80. Currently, each week there are 200 hours of assembly time available, 180 hours of finishing time, and 40 hours of inspection time. Linear programming is to be used to develop a production schedule. Define the variables as follows: T = number of tables produced each week C= number of chairs produced each week According to the above information, what would the objective function be? (a) Maximize T+C (b) Maximize 120T + 80C (c) Maximize 200T+200C (d) Minimize 6T+5C (e) none of the above According to the information provided in Question 17, which of the following would be a necessary constraint in the problem? (a) T+C ≤ 40 (b) T+C ≤ 200 (c) T+C ≤ 180 (d) 120T+80C ≥ 1000…
As much detail as possible.
Dietary Management- Nursing Home
Don't add any fill-in-the-blanks
Menu Planning Instructions
Use the following questions and points as a guide to completing this assignment. The report should be typed. Give a copy to
the facility preceptor. Submit a copy in your Foodservice System Management weekly submission.
1. Are there any federal regulations and state statutes or rules with which they must comply? Ask preceptor about
regulations that could prescribe a certain amount of food that must be kept on hand for emergencies, etc. Is the facility
accredited by any agency such as Joint Commission?
2. Describe the kind of menu the facility uses (may include standard select menu, menu specific to station, non-select, select,
room service, etc.)
3. What type of foodservice does the facility have? This could be various stations to choose from, self-serve,
4.
conventional, cook-chill, assembly-serve, etc.
Are there things about the facility or system that place a constraint on the menu to be served? Consider how
patients/guests are served (e.g. do they serve…
Chapter 1 Solutions
Operations Management
Ch. 1 - Prob. 1DQCh. 1 - Identify four people who have contributed to the...Ch. 1 - Briefly describe the contributions of the four...Ch. 1 - Figure 1.1 outlines the operations,...Ch. 1 - Answer Question 4 for some other organization,...Ch. 1 - Prob. 6DQCh. 1 - Identify the 10 strategic operations management...Ch. 1 - Prob. 8DQCh. 1 - Prob. 9DQCh. 1 - Prob. 10DQ
Ch. 1 - Mass customization and rapid product development...Ch. 1 - What are the five reasons productivity is...Ch. 1 - Prob. 13DQCh. 1 - Prob. 1PCh. 1 - Prob. 2PCh. 1 - This year, Donnelly, Inc., will produce 57,600 hot...Ch. 1 - Prob. 4PCh. 1 - Prob. 5PCh. 1 - Prob. 6PCh. 1 - George Kyparisis (using data from Problem 1.6)...Ch. 1 - Prob. 8PCh. 1 - Prob. 9PCh. 1 - Browns, a local bakery, is worried about increased...Ch. 1 - Prob. 11PCh. 1 - Prob. 12PCh. 1 - Charles Lackey operates a bakery in Idaho Falls,...Ch. 1 - Prob. 14PCh. 1 - Prob. 15PCh. 1 - Prob. 16PCh. 1 - Prob. 17PCh. 1 - National Air Express National Air is a competitive...Ch. 1 - National Air Express National Air is a competitive...Ch. 1 - National Air Express National Air is a competitive...Ch. 1 - Prob. 1.1VCCh. 1 - Prob. 1.2VCCh. 1 - Prob. 1.3VCCh. 1 - Prob. 2.1VCCh. 1 - Prob. 2.2VCCh. 1 - Prob. 2.3VC
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- Work with the chef and/or production manager to identify a menu item (or potential menu item) for which a standardized recipe is needed. Record the recipe with which you started and expand it to meet the number of servings required by the facility. Develop an evaluation rubric. Conduct an evaluation of the product. There should be three or more people evaluating the product for quality. Write a brief report of this activity • Product chosen and the reason why it was selected When and where the facility could use the product The standardized recipe sheet or card 。 o Use the facility's format or Design one of your own using a form of your choice; be sure to include the required elements • • Recipe title Yield and portion size Cooking time and temperature Ingredients and quantities Specify AP or EP Procedures (direction)arrow_forwardASSIGNMENT: Inventory, Answer the following questions 1. How does the facility survey inventory? 2. Is there a perpetual system in place? 3. How often do they do a physical inventory? 4. Participate in taking inventory. 5. Which type of stock system does the facility use? A. Minimum stock- includes a safety factor for replenishing stock B. Maximum stock- equal to a safety stock plus estimated usage (past usage and forecasts) C. Mini-max-stock allowed to deplete to a safety level before a new order is submitted to bring up inventory up to max again D. Par stock-stock brought up to the par level each time an order is placed regardless of the amount on hand at the time of order E. Other-(describe) Choose an appropriate product and determine how much of an item should be ordered. Remember the formula is: Demand during lead time + safety stock = amount to order Cost out an inventory according to data supplied. Remember that to do this, you will need to take an inventory, and will need to…arrow_forwardHuman Relations, Systems, and Organization Assignments ORGANIZATION: Review the organization chart for the facility • Draw an organization chart for the department. • . Identify and explain the relationships of different units in the organization and their importance to maintain the food service department's mission. Include a copy in your weekly submission. There is a feature in PowerPoint for doing this should you want to use it. JOB ORGANIZATION: ⚫ A job description is a broad, general, and written statement for a specific job, based on the findings of a job analysis. It generally includes duties, purpose, responsibilities, scope, and working conditions of a job along with the job's title, and the name or designation of the person to whom the employee reports. Job description usually forms the basis of job specification. • Work with your preceptor or supervisor to identify a position for which you will write a job description. Include a copy of the job description you write in your…arrow_forward
- ASSIGNMENT: Production Sheet Watch at least 3 workers prepare foods. Write down what they do and the amount of time it takes for them to complete the task. Calculate the production cost. Example: Food Item: Green Beans Time Worker #1 Worker #2 Worker #3 Start End Time (Hours) Time Time Activity Activity Activity (Hours) (Hours) 11:45 am 12:01 pm 0.27 Steam and 0.05 Microwave blenderize pureed frozen green green beans beans 16.25 Total Production Time 3 minutes minutes Hourly Wage $16.07 $12.28 24% Benefits *** $3.86 $2.95 Labor Costs $5.37 $0.76 *** Check with facility to see Benefit %arrow_forwardMenu Planning and Quality Monitoring Rotation site: Hospital/Commercial Foodservice Rotation Objectives: Menu development (this will be your Theme Meal) 1. Develop a modified menu (vegetarian, vegan, gluten-free, etc.) that is appropriate in texture, color, flavor, eye appeal, temperature, and methods of preparation. 2. Develop a menu that takes into consideration food preferences due to clients' ethnicity and age group. 3. Develop menus that fulfill the nutritional needs of the target population. 4. Develop a modified menu that maintains consistency with a regular menu. 5. Demonstrate knowledge of operational constraints and limitations when designing menus 6. Identify appropriate type and amounts of foods for an emergency plan. ACTIVITY: Quality improvement monitoring 1. Participates in rounds to get feedback from clients on Theme Meal menu. 2. Takes corrective actions if necessary according to results of the quality measures 3. Completes one or more critical incident reports for the…arrow_forwardWork with the chef and/or production manager to identify a menu item (or potential menu item) for which a standardized recipe is needed. Record the recipe with which you started and expand it to meet the number of servings required by the facility. Develop an evaluation rubric. Conduct an evaluation of the product. There should be three or more people evaluating the product for quality. Write a brief report of this activity • Product chosen and the reason why it was selected When and where the facility could use the product The standardized recipe sheet or card ○ Use the facility's format or о Design one of your own using a form of your choice; be sure to include the required elements Recipe title " Yield and portion size ■ Cooking time and temperature Ingredients and quantities Specify AP or EP Procedures (direction)arrow_forward
- Item Prepared: Work with one or more cold food production workers to learn job descriptions, flow of work, how the menu items are prepared and served, and needs for further training or process improvement. Document a specific menu item you prepared. Record the temperature of a product when it goes into the refrigerator or blast chiller. Record how long it took for the product to cool to the appropriate temperature. Evaluate the menu item you were involved in preparing. Follow the product and process to completion and utilize resources to correct any wrong procedures you observe. Take your notes and write a brief report of the actual experience based on the following criteria: 1. Pre-preparation 2. Preparation 3. Compare menu item to diets it is used for by completing a nutritional analysis 4. Temperatures during and after preparation. 5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from production through delivery) 6. Waste disposal (what…arrow_forwardWork with one or more hot food production workers to learn job descriptions, flow of work, how the menu items are prepared and served, and needs for further training or process improvement. Document a specific menu item you prepared. Record the temperature of a product when it is done. If it is to be chilled and reheated later, systematically measure the temperature every 30 minutes and record how long it takes the product to reach a safe temperature for storage. Evaluate the menu item you were involved in preparing. Follow the product and process to completion and utilize resources to correct any wrong procedures you observe. Take notes and write a brief report of the actual experience based on the following criteria: 1. Pre-preparation 2. Preparation 3. Compare menu item to diets it is used for by completing a nutritional analysis 4. Temperatures during and after preparation. 5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from…arrow_forwardRefrigerated/Freezer- Dietary Mangement (Nursing Home) Describe the refrigerated/freezer storage area and procedures. Are any of the refrigerated/ frozen areas locked? Who has access? What kind of shelving is used? Are there any products stored on the floor? Are the items dated as received? How is the stock rotated to ensure that the oldest items are used first? Are temperature and humidity monitored? If yes, how? Has mold ever been a problem? Are there any regular procedures in place to control it? How often are the refrigerated/freezer storage areas cleaned?arrow_forward
- RECEIVING AND STORAGE ASSIGNMENTS- Dietary Mangement (Nursing Home) ASSIGNMENT: Diagram the receiving and storage areas. Use arrows to show the flow of goods as they are received and moved to storage. ASSIGNMENT: In order to accurately understand this area, the intern should work in the receiving area to complete the following assignments and answer the following questions: Inspect the delivery and check it against the purchase Inspect the delivery against the invoice Accept order only if all quantities and quality specifications are met Check perishable items first Check temperatures of refrigerated and frozen items on arrival Look for evidence of thawing or freezer burn Randomly open cases to check contents Complete receiving records Transfer goods to appropriate storage Who checks the packing slip against the invoice? Does the facility ever use “blind” receiving where the receiving clerk checks the order against an invoice where the amounts have been blanked out and the clerk…arrow_forwardPurchasing, Receiving, Storage, and Inventory Instructions- Dietary management in a nursing home in ABQ NM What workers are involved in the purchasing, receiving, storage and inventory process. Complete the table below: Position Description of their job duties Date/ What did they do? Answer the questions below: PURCHASING: 1. Is there a centralized purchasing department for the facility? If yes, observe someone in that department for a half day if possible, if no write N/A 2. What kinds of items are required to go out for formal bid? 3. What about capital purchases? What is the dollar amount at which an item must go on the capital rather than the operating budget? 4. Does the facility participate with a group to cooperatively purchase items? 5. Is there a Prime Vendor? If yes, how often is the contract renegotiated? 6. Is informal or open-market buying used for any items? Which ones? 7. Who orders…arrow_forwardCritical Incident Report- Dietary Mangement Critical incidences involve critical thinking and problem solving techniques. This exercise is the opportunity to analyze and decide on the appropriateness of the action and to determine better ways to solve problems, approach employees and get the job done. This exercise should help in doing it better the next time. As you observe or become more involved in the situations that require problem solving or critical thinking use this exercise to identify the what, who, and when and determine how the actions taken or not taken affected the outcome. You must write up two or more experiences. The summary is to include two parts: 1. Objective data of what occurred and how it occurred: 2. Analysis of what happened and what we could or would have done to make the outcome better.arrow_forward
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