OPERATIONS MANAGEMENT >C<
14th Edition
ISBN: 9781307701432
Author: Stevenson
Publisher: MCG/CREATE
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Chapter 11, Problem 20P
Update the master
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Summarize chapters 1 through 8 of the book "food and beverage cost control"
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Here's the question: Compared to the CONSTRAINT model, how has the network changed? How do you plan to add contingency to your network? Please answer this thoroughly
Here's the what-if scenario: Assume that the LA warehouse becomes temporarily or even indefinitely disabled since facing a large-scale labor disruption. Re-optimize the network considering this new constraint.
Here's the scenario comparison analysis:
Scenario Constraint Scenario vs What-if Scenario
Summary The Constraint Scenario exhibits a higher total cost of $7,424,575.45 compared to the What-if Scenario's total cost of $6,611,905.60, signifying a difference of approximately $812,669.85, which indicates a more expensive operation in the Constraint Scenario. The average service time is slightly higher in the Constraint Scenario (0.72 days vs. 0.70 days), suggesting that the What-if Scenario provides a marginally quicker service. Moreover, the average end-to-end service time…
Can you guys help me with this? Thank you!
Here's the question: Compared to the CONSTRAINT model, how has the network changed? How do you plan to add contingency to your network? Please answer this throughly
Here's the what-if scenario: Assume that Dallas plant has lost power. It cannot serve the DCs anymore and has to remain locked indefinitely. Re-optimize the network considering this new constraint.
Here's the scenario comparison analysis:
Scenario Constraint Scenario vs What-if Scenario
Summary In comparing the Constraint Scenario to the What-if Scenario, a few key differences highlight the efficiencies evident in the supply chain. Firstly, the total cost in the Constraint Scenario is lower at $7,424,575.45, while the What-if Scenario incurs a total cost of $7,486,369.12, resulting in a cost delta of $61,793.67. Additionally, although both scenarios exhibit the same average service time of 0.72 days, the What-if Scenario has a more favorable average end-to-end service time of 2.41…
Chapter 11 Solutions
OPERATIONS MANAGEMENT >C<
Ch. 11 - What three levels of planning involve operations...Ch. 11 - What are the three phases of intermediate...Ch. 11 - Prob. 3DRQCh. 11 - Why is there a need for aggregate planning?Ch. 11 - What are the most common decision variables for...Ch. 11 - Prob. 6DRQCh. 11 - Briefly discuss the advantages and disadvantages...Ch. 11 - What are the primary advantages and limitations of...Ch. 11 - Briefly describe the planning techniques listed as...Ch. 11 - What are the inputs to master scheduling? What are...
Ch. 11 - Prob. 11DRQCh. 11 - What general trade-offs are involved in master...Ch. 11 - Who needs to interface with the master schedule...Ch. 11 - How has technology had an impact on master...Ch. 11 - Service operations often face more difficulty in...Ch. 11 - Name several behaviors related to aggregate...Ch. 11 - Compute the total cost for each aggregate plan...Ch. 11 - A manager would like to know the total cost of a...Ch. 11 - Determine the total cost for this plan given the...Ch. 11 - a. Given the following forecast and steady regular...Ch. 11 - Manager T. C. Downs of Plum Engines, a producer of...Ch. 11 - Manager Chris Channing of Fabric Mills, Inc., has...Ch. 11 - SummerFun. Inc., produces a variety of recreation...Ch. 11 - Nowjuice, Inc., produces Shakewell fruit juice. A...Ch. 11 - Wormwood, Ltd., produces a variety of furniture...Ch. 11 - Refer to Solved Problem 1. Prepare two additional...Ch. 11 - Refer to Solved Problem 1. Suppose another option...Ch. 11 - Prob. 12PCh. 11 - Prob. 13PCh. 11 - Prob. 14PCh. 11 - Prob. 15PCh. 11 - Refer to Example 3. Suppose that regular-time...Ch. 11 - Prob. 17PCh. 11 - Prob. 18PCh. 11 - Prepare a master production schedule for...Ch. 11 - Update the master schedule shown in Figure 11.11...Ch. 11 - Prepare a master schedule like that shown in...Ch. 11 - Determine the available-to-promise (ATP)...Ch. 11 - Prepare a schedule like that shown in Figure 11.12...Ch. 11 - The objective is to choose the plan that has the...Ch. 11 - Prob. 2CQ
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- Employee In-Service Training ASSIGNMENT: In-Service Training. The intern is required to plan and implement two in-service training sessions for employees. Each in-service should last at least 10 but not more than 30 minutes and should be given to all employees affected. The preceptor or supervisor/unit manager must approve all in-service topics. 1) One presentation should be related to a policy or procedure of any kind (e.g. proper use of equipment); 2) The second presentation must be related to sanitation or safety. For each in-service presentation, the intern must develop a written class plan and a visual aid (may be a handout, poster, PowerPoint slide presentation, etc.) appropriate to the life experiences, cultural diversity and educational background of the target audience. The intern must also measure behavior change. Note, this cannot be measured by a written pre- and post- test. That would be measuring knowledge. The intern mustactually observe and document that the learners…arrow_forwardFor a dietary manager in a nursing home to train a dietary aidearrow_forwardDietary Management in a Nursing Home. As detailed as possible.arrow_forward
- For dietary management in a nursing home. As detailed as possible.arrow_forwardA 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…arrow_forwardAs much detail as possible. Dietary Management- Nursing Home Don't add any fill-in-the-blanksarrow_forward
- 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…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 。 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_forward
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