Operations Management
13th Edition
ISBN: 9781259667473
Author: William J Stevenson
Publisher: McGraw-Hill Education
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Chapter 12, Problem 7P
Eighty units of end item X are needed at the beginning of week 6, and another 30 units are needed at the beginning of week 8. Prepare a material requirements plan for component D. D can only be ordered in whole cases (50 units per case). One case of D is automatically received every other week, beginning in week 1 (i.e., weeks 1, 3, 5, 7). Lot-for-lot ordering will be used for all items except D. Also, there are 30 units of B and 20 units of D now on hand. Lead times for all items are a function of quantity: one week for up to 100 units, two weeks for 101 to 200 units, three weeks for 201 to 300 units, and four weeks for 301 or more units.
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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 %
Menu 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…
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)
Chapter 12 Solutions
Operations Management
Ch. 12.11 - What is ERP?Ch. 12.11 - What are the three main reasons firms adopt ERP?Ch. 12.11 - What are some hidden costs of ERP?Ch. 12.11 - How does ERP fit with e-commerce and supply chain...Ch. 12 - Contrast independent and dependent demand.Ch. 12 - When is MRP appropriate?Ch. 12 - Briefly define or explain each of these terms: a....Ch. 12 - Prob. 4DRQCh. 12 - Prob. 5DRQCh. 12 - What is meant by the term safety time?
Ch. 12 - Prob. 7DRQCh. 12 - Briefly discuss the requirements for effective...Ch. 12 - Prob. 9DRQCh. 12 - How can the use of MRP contribute to productivity?Ch. 12 - Prob. 11DRQCh. 12 - What is lot sizing. what is its goal, and why is...Ch. 12 - Contrast planned-order receipts and scheduled...Ch. 12 - If seasonal variations are present, is their...Ch. 12 - Prob. 15DRQCh. 12 - What are some unforeseen costs of ERP?Ch. 12 - What trade-offs are involved in the decision to...Ch. 12 - Who in the organization needs to be involved in...Ch. 12 - Prob. 3TSCh. 12 - Prob. 1CTECh. 12 - Give one example of unethical behavior involving...Ch. 12 - a. Given the following diagram for a product,...Ch. 12 - Prob. 2PCh. 12 - Prob. 3PCh. 12 - Eighty units of end item E are needed at the...Ch. 12 - a. One hundred twenty units of end item Z are...Ch. 12 - A table is assembled using three components, as...Ch. 12 - Eighty units of end item X are needed at the...Ch. 12 - Oh No!, Inc., sells three models of radar detector...Ch. 12 - Assume that you are the manager of a shop that...Ch. 12 - Assume that you are the manager of Assembly, Inc....Ch. 12 - Determine material requirements plans for pans N...Ch. 12 - A firm that produces electric golf carts has just...Ch. 12 - Refer to Problem 12. Assume that unusually mild...Ch. 12 - Using the accompanying diagram, do the following:...Ch. 12 - A company that manufactures paving material for...Ch. 12 - Prob. 16PCh. 12 - The MRP Department has a problem. Its computer...Ch. 12 - Develop a material requirements plan for component...Ch. 12 - How many wheels sets should the manager order?Ch. 12 - When should the wheel sets be ordered?Ch. 12 - Prob. 2.1CQCh. 12 - Prob. 1OTQCh. 12 - Prob. 2OTQCh. 12 - Suppose the company has just received an order for...Ch. 12 - Prob. 4OTQCh. 12 - Prob. 5OTQ
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