OM (with OM Online, 1 term (6 months) Printed Access Card)
OM (with OM Online, 1 term (6 months) Printed Access Card)
6th Edition
ISBN: 9781305664791
Author: David Alan Collier, James R. Evans
Publisher: Cengage Learning
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Chapter 15, Problem 4CQD
Summary Introduction

Case Summary: The S Enterprise Case Study involves the causes of service upset of café. This includes the responsibility of the customer for adding the bill and tipping properly, the responsibility of the employee to type the bill in the register or in computer properly, the responsibility of the manager to investigate the store receipt history and the responsibility of the credit card to resolve this issue by providing records of the electronic transactions. It is also necessary to known the other factors of the company which are company background, day-to-day service management and long term strategic issues.

Interpretation:Short term and long term recommendations are to be discussed along with the rationale for these recommendations.

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Note: Please make sure you label your answers. 2a. Complete the following Make or Buy Analysis. Make or Buy Analysis Food Cost Processed chopped lettuce • $23.80/case of 4, 5 lb. bags • Price/lb Whole head lettuce $16.49/50 lb case • Price/lb AP • 75% yield on whole head lettuce • Price/lb EP Labor Cost Processed chopped lettuce ⚫ No labor cost Whole head lettuce • Cooks are paid $10.85/hr with 20% benefits • It takes 2 hours to process 50 lbs. of lettuce • Benefits • Cook labor cost with benefits • Total labor cost for 1 lb. lettuce
analysis needs to address the following issues: The battery temperatures are a major concern for us. Can you analyze and describe the sample data? What are the average and median temperatures? How much variability is there in the temperatures? Is there anything that stands out? Our engineers’ assumption is that the temperature data is normally distributed. If that is the case, what would be the likelihood that the Safety Zone temperature will exceed 5.15 degrees? What is the probability that the Safety Zone temperature will be less than 4.65 degrees? What is the actual percentage of samples that exceed 5.25 degrees or are less than 4.75 degrees? Is the manufacturing process producing units with stable Safety Zone temperatures? Can you check if there are any apparent changes in the temperature pattern? Are there any outliers? A closer look at the Z-scores should help you in this regard.
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