OPEARATIONS MANAG.REV CUSTOM 2017
17th Edition
ISBN: 9781323590058
Author: Pearson
Publisher: PEARSON C
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Chapter 3, Problem 13DQ
What are dummy activities? Why are they used in activity-on-arrow (AOA) project networks?
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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)
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…
Work 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…
Chapter 3 Solutions
OPEARATIONS MANAG.REV CUSTOM 2017
Ch. 3 - Give an example of a situation in which project...Ch. 3 - Explain the purpose of project organization.Ch. 3 - What are the three phases involved in the...Ch. 3 - What are some of the questions that can be...Ch. 3 - Define work breakdown structure. How is it used?Ch. 3 - What is the use of Gantt charts in project...Ch. 3 - What is the difference between an...Ch. 3 - What is the significance of the critical path?Ch. 3 - What would a project manager have to do to crash...Ch. 3 - Describe how expected activity times and variances...
Ch. 3 - Define earliest start, earliest Finish, latest...Ch. 3 - Students are sometimes confused by the concept of...Ch. 3 - What are dummy activities? Why are they used in...Ch. 3 - What are the three time estimates used with PERT?Ch. 3 - Would a project manager ever consider crashing a...Ch. 3 - How is the variance of the total project computed...Ch. 3 - Describe the meaning of slack, and discuss how it...Ch. 3 - How can we determine the probability that a...Ch. 3 - Name some of the widely used project management...Ch. 3 - The work breakdown structure (WBS) for building a...Ch. 3 - 3.2 Robert Day has decided to run for a seat as...Ch. 3 - Draw the activity-on-node (AON) project network...Ch. 3 - Given the activities whose sequence is described...Ch. 3 - 3.5 Using AOA, diagram the network described below...Ch. 3 - Stephen Hall is developing a program in supply...Ch. 3 - Task time estimates for the modification of an...Ch. 3 - 3.8 The City Commission of Nashville has decided...Ch. 3 - Refer to the table in Problem 3.8. a. Draw the AON...Ch. 3 - The activities needed to build a prototype laser...Ch. 3 - Dave Fletcher (see Problem 3.10) was able to...Ch. 3 - The activities described by the following table...Ch. 3 - A renovation of the gift shop at Orlando Amway...Ch. 3 - Kelle Carpet and Trim installs carpet in...Ch. 3 - The following is a table of activities associated...Ch. 3 - Assume that the activities in Problem 3.15 have...Ch. 3 - Bill Fennema, president of Fennema Hospitality,...Ch. 3 - What is the minimum cost of crashing the following...Ch. 3 - Three activities are candidates for crashing on a...Ch. 3 - Development of Version 2.0 of a particular...Ch. 3 - The estimated times and immediate predecessors for...Ch. 3 - Rich Cole Control Devices, Inc., produces...Ch. 3 - Four Squares Productions, a firm hired to...Ch. 3 - Using PERT, Adam Munson was able to determine that...Ch. 3 - Clark Products makes pizza ovens for commercial...Ch. 3 - The Tesla 6 is a new custom-designed sports car....Ch. 3 - TABLE 3.6 Southwestern University Project 1....Ch. 3 - TABLE 3.6 Southwestern University Project 2 What...Ch. 3 - TABLE 3.6 Southwestern University Project 3. If it...Ch. 3 - Project Management at Arnold Palmer Hospital Video...Ch. 3 - The equivalent of a new kindergarten class is born...Ch. 3 - The equivalent of a new kindergarten class is born...Ch. 3 - The equivalent of a new kindergarten class is born...Ch. 3 - At the Hard Rock Cafe, like many organizations,...Ch. 3 - At the Hard Rock Cafe, like many organizations,...Ch. 3 - At the Hard Rock Cafe, like many organizations,...Ch. 3 - At the Hard Rock Cafe, like many organizations,...
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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
- Refrigerated/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_forwardRECEIVING AND STORAGE ASSIGNMENTS- Dietary Mangement (Nursing Home) ASSIGNMENT: Diagram the receiving and storage areas. Use arrows to show the flow of goods as they are received and moved to storage. ASSIGNMENT: In order to accurately understand this area, the intern should work in the receiving area to complete the following assignments and answer the following questions: Inspect the delivery and check it against the purchase Inspect the delivery against the invoice Accept order only if all quantities and quality specifications are met Check perishable items first Check temperatures of refrigerated and frozen items on arrival Look for evidence of thawing or freezer burn Randomly open cases to check contents Complete receiving records Transfer goods to appropriate storage Who checks the packing slip against the invoice? Does the facility ever use “blind” receiving where the receiving clerk checks the order against an invoice where the amounts have been blanked out and the clerk…arrow_forwardPurchasing, Receiving, Storage, and Inventory Instructions- Dietary management in a nursing home in ABQ NM What workers are involved in the purchasing, receiving, storage and inventory process. Complete the table below: Position Description of their job duties Date/ What did they do? Answer the questions below: PURCHASING: 1. Is there a centralized purchasing department for the facility? If yes, observe someone in that department for a half day if possible, if no write N/A 2. What kinds of items are required to go out for formal bid? 3. What about capital purchases? What is the dollar amount at which an item must go on the capital rather than the operating budget? 4. Does the facility participate with a group to cooperatively purchase items? 5. Is there a Prime Vendor? If yes, how often is the contract renegotiated? 6. Is informal or open-market buying used for any items? Which ones? 7. Who orders…arrow_forward
- Critical Incident Report- Dietary Mangement Critical incidences involve critical thinking and problem solving techniques. This exercise is the opportunity to analyze and decide on the appropriateness of the action and to determine better ways to solve problems, approach employees and get the job done. This exercise should help in doing it better the next time. As you observe or become more involved in the situations that require problem solving or critical thinking use this exercise to identify the what, who, and when and determine how the actions taken or not taken affected the outcome. You must write up two or more experiences. The summary is to include two parts: 1. Objective data of what occurred and how it occurred: 2. Analysis of what happened and what we could or would have done to make the outcome better.arrow_forwardPrepare a graph of the monthly forecasts and average forecast demand for Chicago Paint Corp., a manufacturer of specialized paint for artists. Compute the demand per day for each month (round your responses to one decimal place). Month B Production Days Demand Forecast Demand per Day January 21 950 February 19 1,150 March 21 1,150 April 20 1,250 May 23 1,200 June 22 1,000' July 20 1,350 August 21 1,250 September 21 1,050 October 21 1,050 November 21 December 225 950 19 850arrow_forwardThe president of Hill Enterprises, Terri Hill, projects the firm's aggregate demand requirements over the next 8 months as follows: 2,300 January 1,500 May February 1,700 June 2,100 March April 1,700 1,700 July August 1,900 1,500 Her operations manager is considering a new plan, which begins in January with 200 units of inventory on hand. Stockout cost of lost sales is $125 per unit. Inventory holding cost is $25 per unit per month. Ignore any idle-time costs. The plan is called plan C. Plan C: Keep a stable workforce by maintaining a constant production rate equal to the average gross requirements excluding initial inventory and allow varying inventory levels. Conduct your analysis for January through August. The average monthly demand requirement = units. (Enter your response as a whole number.) In order to arrive at the costs, first compute the ending inventory and stockout units for each month by filling in the table below (enter your responses as whole numbers). Ending E Period…arrow_forward
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