Practical Operations Management
2nd Edition
ISBN: 9781939297136
Author: Simpson
Publisher: HERCHER PUBLISHING,INCORPORATED
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Chapter 12, Problem 16P
Summary Introduction
Interpretation: Number of parts created each day needs to be determined using level
Concept Introduction: Level scheduling is an approach towards manufacturing which tends to maintain a constant and smooth flow of production over the period.
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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
○
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)
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…
Work 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…
Chapter 12 Solutions
Practical Operations Management
Ch. 12 - Prob. 1DQCh. 12 - Prob. 2DQCh. 12 - Prob. 3DQCh. 12 - Prob. 4DQCh. 12 - Prob. 5DQCh. 12 - Prob. 6DQCh. 12 - Prob. 1PCh. 12 - Prob. 2PCh. 12 - Prob. 3PCh. 12 - Prob. 4P
Ch. 12 - Prob. 5PCh. 12 - Prob. 6PCh. 12 - Prob. 7PCh. 12 - Prob. 8PCh. 12 - Prob. 9PCh. 12 - Prob. 10PCh. 12 - Prob. 11PCh. 12 - Prob. 12PCh. 12 - Prob. 13PCh. 12 - Prob. 14PCh. 12 - Prob. 15PCh. 12 - Prob. 16PCh. 12 - Prob. 17PCh. 12 - Prob. 18PCh. 12 - Prob. 19PCh. 12 - Prob. 20PCh. 12 - Prob. 21PCh. 12 - Prob. 22PCh. 12 - Prob. 23PCh. 12 - Prob. 24PCh. 12 - Prob. 25PCh. 12 - Prob. 26PCh. 12 - Prob. 27PCh. 12 - Prob. 1.1QCh. 12 - Prob. 1.2QCh. 12 - Prob. 1.3QCh. 12 - Prob. 1.4QCh. 12 - Prob. 2.1QCh. 12 - Prob. 2.2QCh. 12 - Prob. 2.3QCh. 12 - Prob. 3.1QCh. 12 - Prob. 3.2QCh. 12 - Prob. 3.3Q
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- Critical 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_forwardPrepare a graph of the monthly forecasts and average forecast demand for Chicago Paint Corp., a manufacturer of specialized paint for artists. Compute the demand per day for each month (round your responses to one decimal place). Month B Production Days Demand Forecast Demand per Day January 21 950 February 19 1,150 March 21 1,150 April 20 1,250 May 23 1,200 June 22 1,000' July 20 1,350 August 21 1,250 September 21 1,050 October 21 1,050 November 21 December 225 950 19 850arrow_forwardThe president of Hill Enterprises, Terri Hill, projects the firm's aggregate demand requirements over the next 8 months as follows: 2,300 January 1,500 May February 1,700 June 2,100 March April 1,700 1,700 July August 1,900 1,500 Her operations manager is considering a new plan, which begins in January with 200 units of inventory on hand. Stockout cost of lost sales is $125 per unit. Inventory holding cost is $25 per unit per month. Ignore any idle-time costs. The plan is called plan C. Plan C: Keep a stable workforce by maintaining a constant production rate equal to the average gross requirements excluding initial inventory and allow varying inventory levels. Conduct your analysis for January through August. The average monthly demand requirement = units. (Enter your response as a whole number.) In order to arrive at the costs, first compute the ending inventory and stockout units for each month by filling in the table below (enter your responses as whole numbers). Ending E Period…arrow_forward
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