EBK OPERATIONS MANAGEMENT
14th Edition
ISBN: 9781260718447
Author: Stevenson
Publisher: MCG COURSE
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Chapter 17, Problem 13P
Here is a list of activity times for a project as well as crashing costs for its activities. Determine which activities should be crashed and the total cost of crashing if the goal is to shorten the project by three weeks as cheaply as possible. First construct a network diagram. You can use either an AOA or an AON (see Solved Problem 5).
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ASSIGNMENT: Inventory, Answer the following questions
1. How does the facility survey inventory?
2. Is there a perpetual system in place?
3. How often do they do a physical inventory?
4. Participate in taking inventory.
5. Which type of stock system does the facility use?
A. Minimum stock- includes a safety factor for replenishing stock
B. Maximum stock- equal to a safety stock plus estimated usage (past usage and forecasts)
C. Mini-max-stock allowed to deplete to a safety level before a new order is submitted to bring up
inventory up to max again
D. Par stock-stock brought up to the par level each time an order is placed regardless of the amount on
hand at the time of order
E. Other-(describe)
Choose an appropriate product and determine how much of an item should be ordered. Remember the
formula is:
Demand during lead time + safety stock = amount to order
Cost out an inventory according to data supplied. Remember that to do this, you will need to take an
inventory, and will need to…
Human Relations, Systems, and Organization Assignments
ORGANIZATION:
Review the organization chart for the facility
• Draw an organization chart for the department.
•
.
Identify and explain the relationships of different units in the organization and their importance to maintain
the food service department's mission.
Include a copy in your weekly submission. There is a feature in PowerPoint for doing this should you want
to use it.
JOB ORGANIZATION:
⚫ A job description is a broad, general, and written statement for a specific job, based on the findings of a job
analysis. It generally includes duties, purpose, responsibilities, scope, and working conditions of a job
along with the job's title, and the name or designation of the person to whom the employee reports. Job
description usually forms the basis of job specification.
•
Work with your preceptor or supervisor to identify a position for which you will write a job description.
Include a copy of the job description you write in your…
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 %
Chapter 17 Solutions
EBK OPERATIONS MANAGEMENT
Ch. 17.3 - Will the AI technology render project managers...Ch. 17.3 - Prob. 1.2RQCh. 17 - A project manager may need two skill setsthose of...Ch. 17 - Explain the term project champion and list some...Ch. 17 - List the steps in risk management.Ch. 17 - Give some examples of ethical issues that may...Ch. 17 - What are the key advantages of using project...Ch. 17 - What is a work breakdown structure, and how is it...Ch. 17 - Identify the term being described for each of the...Ch. 17 - List the main advantages of PERT. List the main...
Ch. 17 - Why might a probabilistic estimate of a projects...Ch. 17 - Define each of these terms, and indicate how each...Ch. 17 - Why might a person wish to be involved with a...Ch. 17 - Prob. 12DRQCh. 17 - What are some aspects of the project managers job...Ch. 17 - What is the main benefit of a project organization...Ch. 17 - What trade-offs are associated with time and cost...Ch. 17 - Who needs to be involved in assessing the cost of...Ch. 17 - Prob. 3TSCh. 17 - Project management techniques have been used...Ch. 17 - Give three examples of unethical conduct involving...Ch. 17 - For each of the following network diagrams,...Ch. 17 - Chris received new word processing software for...Ch. 17 - Prepare a Gantt chart for each of the following in...Ch. 17 - a. Develop a list of activities and their...Ch. 17 - For each of the problems listed, determine the...Ch. 17 - PRINTED BY: 92248ddb24ccbc6@placeholder.10274.edu....Ch. 17 - Three recent college graduates have formed a...Ch. 17 - The new director of special events at a large...Ch. 17 - Prob. 9PCh. 17 - The project described in the following table is...Ch. 17 - The following precedence diagram reflects three...Ch. 17 - A project manager has compiled a list of major...Ch. 17 - Here is a list of activity times for a project as...Ch. 17 - The project manager of a task force planning the...Ch. 17 - PRINTED BY: 92248ddb24ccbc6@placeholder.10274.edu....Ch. 17 - Chucks Custom Boats (CCB) builds luxury yachts to...Ch. 17 - Prob. 17PCh. 17 - Create a risk matrix in the style of Figure 17.13...Ch. 17 - Create a risk matrix for this project: Explain...Ch. 17 - B. Smitty Smith is a project manager for a large...
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- 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…arrow_forwardWork 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)arrow_forwardItem 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_forward
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