Concept Introduction: All planning/ scheduling is carried out for acertain time interval which is termed as the time bucket. This may range from an hour to a day, a week, a month etc. This is to be decided at the time of developing the system. Different time buckets can be/are used for plans/schedules at various levels. Size of the bucket depends on and affects many parameters. MRP’s in many manufacturing companies are seen to have a time bucket of a week but it is not the rule.

Question

Want to see the full answer?

Answer 1

Question

Chapter 8, Problem 46AP

Summary Introduction

Interpretation:

Concept Introduction:All planning/scheduling is carried out for acertain time interval which is termed as the time bucket. This may range from an hour to a day, a week, a month etc. This is to be decided at the time of developing the system. Different time buckets can be/are used for plans/schedules at various levels.

Size of the bucket depends on and affects many parameters.

MRP’s in many manufacturing companies are seen to have a time bucket of a week but it is not the rule.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

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 ○ 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…