OPEARATIONS MANAG.REV CUSTOM 2017
17th Edition
ISBN: 9781323590058
Author: Pearson
Publisher: PEARSON C
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Chapter 12, Problem 16DQ
When demand is not constant, the reorder point is a function of what four parameters?
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Summarize chapters 1 through 8 of the book "food and beverage cost control"
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 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…
Chapter 12 Solutions
OPEARATIONS MANAG.REV CUSTOM 2017
Ch. 12 - Question 1. Describe the four types of inventory.Ch. 12 - Question
2. With the advent of low-cost...Ch. 12 - Question
3. What is the purpose of the ABC...Ch. 12 - Question
4. Identify and explain the types of...Ch. 12 - Question 5. Explain the major assumptions of the...Ch. 12 - Question 6. What is the relationship of the...Ch. 12 - Question
7. Explain why it is not necessary to...Ch. 12 - Question 8. What are the advantages of cycle...Ch. 12 - What impact does a decrease in setup time have on...Ch. 12 - When quantity discounts are offered, why is it not...
Ch. 12 - What is meant by service level?Ch. 12 - Explain the following: All things being equal, the...Ch. 12 - Describe the difference between a fixed-quantity...Ch. 12 - Explain what is meant by the expression robust...Ch. 12 -
15. What is “safety stock”? What does safety...Ch. 12 - When demand is not constant, the reorder point is...Ch. 12 - How are inventory levels monitored in retail...Ch. 12 - State a major advantage, and a major disadvantage,...Ch. 12 - L. Houts Plastics is a large manufacturer of...Ch. 12 - Boreki Enterprises has the following 10 items in...Ch. 12 - Jean-Marie Bourjollys restaurant has the following...Ch. 12 - Lindsay Electronics, a small manufacturer of...Ch. 12 - William Bevilles computer training school, in...Ch. 12 - • 12.6 If D = 8,000 per month, S = $45 per order,...Ch. 12 - Henry Crouchs law office has traditionally ordered...Ch. 12 - Matthew Liotines Dream Store sells beds and...Ch. 12 - Southeastern Bell stocks a certain switch...Ch. 12 - Lead time for one of your fastest-moving products...Ch. 12 - Annual demand for the notebook binders at Duncans...Ch. 12 - Thomas Kratzer is the purchasing manager for the...Ch. 12 - Joe Henrys machine shop uses 2,500 brackets during...Ch. 12 - Abey Kuruvilla, of Parkside Plumbing, uses 1,200...Ch. 12 - ••• 12.15 M. Cotteleer Electronics supplies...Ch. 12 - •• 12.16 Race One Motors is an Indonesian car...Ch. 12 - Radovilsky Manufacturing Company, in Hayward,...Ch. 12 - Arthur Meiners is the production manager of...Ch. 12 - Cesar Rego Computers, a Mississippi chain of...Ch. 12 - Bell Computers purchases integrated chips at 350...Ch. 12 - Wang Distributors has an annual demand for an...Ch. 12 - Question 12.22 The catering manager of La Vista...Ch. 12 - Prob. 23PCh. 12 - Prob. 24PCh. 12 - Prob. 25PCh. 12 - Question 12.26 Emery Pharmaceutical uses an...Ch. 12 - Question 12.27 Barbara Flynn is in charge of...Ch. 12 - Question 12.28 Based on available information,...Ch. 12 - Question 12.29 Authentic Thai rattan chairs...Ch. 12 - Question 12.30 Tobacco is shipped from North...Ch. 12 - Prob. 31PCh. 12 - Question 12.32 Chicagos Hard Rock Hotel...Ch. 12 - Question 12.33 First Printing has contracts with...Ch. 12 - Prob. 34PCh. 12 - Prob. 35PCh. 12 - Question 12.36 Cynthia Knotts oyster bar buys...Ch. 12 - Question 12.37 Henrique Correas bakery prepares...Ch. 12 - Question 12.38 University of Florida football...Ch. 12 - Prob. 39PCh. 12 - Question 12.40 A gourmet coffee shop in downtown...Ch. 12 - Question Zhou Bicycle Company Zhou Bicycle...Ch. 12 - Question Zhou Bicycle Company Zhou Bicycle...Ch. 12 - Question Zhou Bicycle Company Zhou Bicycle...Ch. 12 - Parker Hi-Fi Systems Parker Hi-Fi Systems, located...Ch. 12 - Parker Hi-Fi Systems Parker Hi-Fi Systems, located...Ch. 12 - Parker Hi-Fi Systems Parker Hi-Fi Systems, located...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Question Frito-Lay has flourished since its...Ch. 12 - Inventory Control at Wheeled Coach Video Case...Ch. 12 - Prob. 2.2VCCh. 12 - Prob. 2.3VC
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- 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…arrow_forwardEmployee 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_forward
- Dietary Management in a Nursing Home. As detailed as possible.arrow_forwardFor 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_forward
- As much detail as possible. Dietary Management- Nursing Home Don't add any fill-in-the-blanksarrow_forwardMenu 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_forward
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