Operations Management
11th Edition
ISBN: 9780132921145
Author: Jay Heizer
Publisher: PEARSON
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Chapter 14, Problem 6P
Refer again to Problems 14.3 and 14.4. In addition to 100 units of S, there is also a demand for 20 units of U, which is a component of S. The 20 units of U are needed for maintenance purposes. These units are needed in week 6. Modify the gross material requirements plan to reflect this change.
• 14.4 Using the information in Problem 14.3, construct a gross material requirements plan.
•• 14.3 The demand for subassembly S is 100 units in week 7. Each unit of S requires 1 unit of T and 2 units of U. Each unit of T requires 1 unit of V, 2 units of W, and 1 unit of X. Finally, each unit of U requires 2 units of Y and 3 units of Z. One firm manufactures all items. It takes 2 weeks to make S, 1 week to make T, 2 weeks to make U, 2 weeks to make V, 3 weeks to make W, 1 week to make X, 2 weeks to make Y, and 1 week to make Z.
- a. Construct a product structure. Identify all levels, parents, and components.
- b. Prepare a time-phased product structure.
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Students have asked these similar questions
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 14 Solutions
Operations Management
Ch. 14 - What is the difference between a gross...Ch. 14 - Prob. 2DQCh. 14 - What are the similarities between MRP and DRP?Ch. 14 - How does MRP II differ from MRP?Ch. 14 - Which is the best lot-sizing policy for...Ch. 14 - What impact does ignoring carrying cost in the...Ch. 14 - MRP is more than an inventory system; what...Ch. 14 - What are the options for the production planner...Ch. 14 - Master schedules are expressed in three different...Ch. 14 - What functions of the firm affect an MRP system?...
Ch. 14 - Prob. 11DQCh. 14 - Identify five specific requirements of an...Ch. 14 - What are the typical benefits of ERP?Ch. 14 - What are the distinctions between MRP, DRP, and...Ch. 14 - As an approach to inventory management, how does...Ch. 14 - What are the disadvantages of ERP?Ch. 14 - Use the Web or other sources to: a. Find stories...Ch. 14 - Prob. 18DQCh. 14 - Use the Web or other sources to identify what an...Ch. 14 - You have developed the following simple product...Ch. 14 - You are expected to have the gift bags in Problem...Ch. 14 - The demand for subassembly S is 100 units in week...Ch. 14 - Using the information in Problem 14.3, construct a...Ch. 14 - Using the information in Problem 14.3, construct a...Ch. 14 - Refer again to Problems 14.3 and 14.4. In addition...Ch. 14 - Refer again to Problems 14.3 and 14.5. In addition...Ch. 14 - As the production planner for Scott Sampson...Ch. 14 - Prob. 9PCh. 14 - a. Given the product structure and master...Ch. 14 - Prob. 11PCh. 14 - Based on the data in Figure 14.13, complete a net...Ch. 14 - Prob. 13PCh. 14 - A part structure, lead time (weeks), and on-hand...Ch. 14 - You are product planner for product A (in Problem...Ch. 14 - Prob. 16PCh. 14 - Data Table for Problems 14.17 through 14.20 14.17...Ch. 14 - Develop an EOQ solution and calculate total...Ch. 14 - Develop a POQ solution and calculate total...Ch. 14 - Using your answers for the lot sizes computed in...Ch. 14 - Prob. 21PCh. 14 - Grace Greenberg, production planner for Science...Ch. 14 - Karl Knapps, Inc., has received the following...Ch. 14 - Coleman Rich, Ltd., has received the following...Ch. 14 - Prob. 25PCh. 14 - Prob. 26PCh. 14 - Using the data for the coffee table in Problem...Ch. 14 - When 18,500 Orlando Magic Fans Come to Dinner...Ch. 14 - When 18,500 Orlando Magic Fans Come to Dinner...Ch. 14 - When 18,500 Orlando Magic Fans Come to Dinner...Ch. 14 - MRP at Wheeled Coach Video Case Wheeled Coach, the...Ch. 14 - MRP at Wheeled Coach Video Case Wheeled Coach, the...Ch. 14 - MRP at Wheeled Coach Video Case Wheeled Coach, the...
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- 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
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