EBK OPERATIONS MANAGEMENT
13th Edition
ISBN: 8220103675987
Author: Stevenson
Publisher: YUZU
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Textbook Question
Chapter 4.S, Problem 23P
Auto batteries have an average life of 2.7 years. Battery life is
a. What percentage of batteries would you expect to fail before the warranty period expires?
b. A competitor is offering a warranty of 30 months on its premium batten. The manager of this company is toying with the idea of using the same batten with a different exterior, labeling it as a premium battery, and offering a 30-month warranty on it. How much more would the company have to charge on its “premium” batten to offset the additional cost of replacing batteries?
c. What other factors would you take into consideration besides the price of the battery?
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Students have asked these similar questions
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
。
o
Use the facility's format or
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)
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…
Chapter 4 Solutions
EBK OPERATIONS MANAGEMENT
Ch. 4.4 - Prob. 1.1RQCh. 4.4 - Prob. 1.2RQCh. 4.8 - LEGO A/S IN THE PINK Lego A/S overcame the recent...Ch. 4.8 - Prob. 2.1RQCh. 4.8 - Prob. 2.2RQCh. 4.11 - THE CHALLENGES OF MANAGING SERVICES Services can...Ch. 4.11 - THE CHALLENGES OF MANAGING SERVICES Services can...Ch. 4.S - Prob. 1DRQCh. 4.S - Prob. 2DRQCh. 4.S - Prob. 3DRQ
Ch. 4.S - Consider the following system: Determine the...Ch. 4.S - A product is composed of four parts. In order for...Ch. 4.S - A system consists of three identical components....Ch. 4.S - A product engineer has developed the following...Ch. 4.S - The guidance system of a ship is controlled by a...Ch. 4.S - One of the industrial robots designed by a leading...Ch. 4.S - A production line has three machines A, B, and C,...Ch. 4.S - Prob. 8PCh. 4.S - A Web server has five major components that must...Ch. 4.S - Repeat Problem 9 under the condition that one of...Ch. 4.S - Hoping to increase the chances of reaching a...Ch. 4.S - An electronic chess game has a useful life that is...Ch. 4.S - A manufacturer of programmable calculators is...Ch. 4.S - Lucky Lumen light bulbs have an expected life that...Ch. 4.S - Prob. 15PCh. 4.S - Prob. 16PCh. 4.S - A major television manufacturer has determined...Ch. 4.S - Prob. 18PCh. 4.S - Determine the availability for each of these...Ch. 4.S - Prob. 20PCh. 4.S - A manager must decide between two machines. The...Ch. 4.S - Prob. 22PCh. 4.S - Auto batteries have an average life of 2.7 years....Ch. 4 - Prob. 1DRQCh. 4 - Prob. 2DRQCh. 4 - Prob. 3DRQCh. 4 - Prob. 4DRQCh. 4 - Prob. 5DRQCh. 4 - Prob. 6DRQCh. 4 - Prob. 7DRQCh. 4 - Prob. 8DRQCh. 4 - a. What is meant by the term life cycle? b. Why...Ch. 4 - Prob. 10DRQCh. 4 - Prob. 11DRQCh. 4 - Prob. 12DRQCh. 4 - Prob. 13DRQCh. 4 - Explain what quality function development is and...Ch. 4 - Prob. 15DRQCh. 4 - Prob. 16DRQCh. 4 - Prob. 17DRQCh. 4 - Prob. 18DRQCh. 4 - Prob. 19DRQCh. 4 - Describe some of the trade-off that are...Ch. 4 - Prob. 2TSCh. 4 - Prob. 3TSCh. 4 - Prob. 1CTECh. 4 - Prob. 2CTECh. 4 - Prob. 3CTECh. 4 - Prob. 4CTECh. 4 - Prob. 5CTECh. 4 - Give two examples of unethical conduct involving...Ch. 4 - Prob. 1PCh. 4 - Prob. 2PCh. 4 - Prepare a service blueprint for each of these...Ch. 4 - Prepare a service blueprint for each of these post...Ch. 4 - Prob. 5PCh. 4 - Prob. 6PCh. 4 - Prob. 7PCh. 4 - Prepare a table similar to that shown in Problem...
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- 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 %arrow_forwardMenu 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_forward
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