OPERATIONS MANAGEMENT -CONNECT
OPERATIONS MANAGEMENT -CONNECT
14th Edition
ISBN: 9781265205751
Author: Stevenson
Publisher: MCG
bartleby

Concept explainers

Question
Book Icon
Chapter 2, Problem 1.4CQ
Summary Introduction

Introduction:

A baking company situated in New York employs fewer than 200 blue collar employees which has informal atmosphere. The company produces soft cookies over 50 varieties. The company has niche segment of customers promising high quality biscuits. Most of the patrons are over the age of 45 and prefer soft and non-sugary cookies.

The production process begins as soon as the management gets the order from its distributors. The production follows batch processing system. The list of cookies to be made is fed into the system by the personnel in charge and the system evaluates the quantity of ingredients to be mixed. The process is followed by a giant machine where additional products are mixed, baked, cooled and tested to check the quality. Finally the cookies are boxed and labeled automatically.

The manufactured cookies are shipped instantaneously due to the perishable nature. The cookies are tested for its quality by a testing inspector. X-ray test is also done to detect the existence of any foreign materials inside the cookies.

The company takes extra care to reduce the scrap formation and gets inputs from its customer for further potential developments.

To determine: The factors which cause the company to carry out minimal amounts of certain inventories and the benefits from this policy.

Blurred answer
Students have asked these similar questions
Please and thank you
A local fast-food restaurant processes several customer orders at once. Service clerks’ cross paths, sometimes nearly colliding, while they trace different paths to fill customer orders. If customers order a special combination of toppings on their burgers, they must wait quite some time while the special order is cooked. How would you modify the restaurant’s operations to achieve competitive advantage? Because demand surges at lunchtime, volume flexibility is a competitive priority in the fast-food business. How would you achieve volume flexibility? What are the potential downsides of relying too heavily on automation and standardization in this industry? What data would you want to gather, if any, before making recommendations?
What are 4 key points that are interesting about this video https://youtu.be/LAoMuvYZ_QM?si=Mognj_KBU9EIOLSP
Knowledge Booster
Background pattern image
Operations Management
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, operations-management and related others by exploring similar questions and additional content below.
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
Text book image
Foundations of Business (MindTap Course List)
Marketing
ISBN:9781337386920
Author:William M. Pride, Robert J. Hughes, Jack R. Kapoor
Publisher:Cengage Learning
Text book image
Management, Loose-Leaf Version
Management
ISBN:9781305969308
Author:Richard L. Daft
Publisher:South-Western College Pub
Text book image
Principles of Management
Management
ISBN:9780998625768
Author:OpenStax
Publisher:OpenStax College
Text book image
Purchasing and Supply Chain Management
Operations Management
ISBN:9781285869681
Author:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson
Publisher:Cengage Learning