MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Sustainability and Supply Chain Management
MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Sustainability and Supply Chain Management
12th Edition
ISBN: 9780134165325
Author: Jay Heizer, Barry Render, Chuck Munson
Publisher: PEARSON
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Chapter 15, Problem 2.2VC
Summary Introduction

Case summary:

The case deals about the scheduling process in Company HR. It is one of the largest restaurant in the world that contains 1,100 seats and 160 servers. Person KH, who is the general manager of Company HR, is more conscious about the scheduling process. He wants their servers to be more effective at the same time he wants the employees to be treated fairly. Considering many factors, they would calculate the number of servers to the fulfil the demand requirement.

To determine: The things to be done to lower the turnover in larger restaurants.

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4. Based on the data provided in Table 2.5, what is the flow rate of callers from 8:00 a.m. to 8:20 a.m.? TABLE 2.5 Time Stamps of the Eight Callers Who Called from 8:00 a.m. to 8:20 a.m. to the Reservation Desk of a Ferry Service Caller Time In Time Out 1 8:01 8:05 2 3 4 5 6 8:02 8:07 8:06 8:08 8:09 8:12 8:10 8:15 8:12 8:20 7 8:16 8:19 8 8:17 8:19 5. Based on the data provided in Table 2.5, what is the flow time of callers from 8:00 a.m. to 8:20 a.m.? 6. Based on the data provided in Table 2.6, what is the flow rate of customers from 9:00 a.m. to 10:00 a.m.? TABLE 2.6 Time Stamps of 10 Customers Who Visited a Local Bank Branch from 9:00 a.m. to 10:00 a.m. Customer 1 2 3 4 5 6 7 8 9 10 Time In Time Out 9:01 9:07 9:06 9:21 9:08 9:20 9:14 9:19 9:20 9:28 9:26 9:33 9:31 9:39 9:40 9:46 9:44 9:59 9:53 9:57 7. Based on the data provided in Table 2.6, what is the flow time of customers from 9:00 a.m. to 10:00 a.m.?
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