Operations Management: Sustainability and Supply Chain Management (12th Edition)
12th Edition
ISBN: 9780134130422
Author: Jay Heizer, Barry Render, Chuck Munson
Publisher: PEARSON
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Chapter 9, Problem 6P
Summary Introduction
To evaluate: The two layouts and prepare a recommendation.
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You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates has two kitchen layouts under consideration for its recipe
making and testing department. The strategy is to provide the best kitchen layout possible so that food scientists can devote their time and energy to product improvement, not wasted effort in the
kitchen. You have been asked to evaluate the two kitchen layouts and to prepare a recommendation for your boss, Mr. Reid, so that he can proceed to place the contract for building the kitchens.
Figure 1. Number of trips between work centers
To:
From:
Refrigerator
Counter
Sink
Storage
Stove
Refrigerator
(1)
9
5
5
0
4'
Counter
(2)
10
For layout number one, the cumulative "load x distance" or "movement cost" =
12
0
8
Sink
(3)
13
4
Sink
(3)
0
The first kitchen layout is shown in Figure 2 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 4 feet, area…
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maintenance contract you have with her organisation. Use a fully-blocked layout for your letter. Your letter
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a web page design firm has two designs for an online hardware store. to determine which is the more effective design, the firm uses one page from 1:00pm until 6:00pm and a second page from 6:00pm untill 11:00pm. for each visit, the firm records the number of items viewed and the visitors rating on the layout What is the explanatory variable in this study? how confounding might be an issue with this study..
Chapter 9 Solutions
Operations Management: Sustainability and Supply Chain Management (12th Edition)
Ch. 9 - Prob. 1DQCh. 9 - Prob. 2DQCh. 9 - Prob. 3DQCh. 9 - Prob. 4DQCh. 9 - Prob. 5DQCh. 9 - Prob. 6DQCh. 9 - Prob. 7DQCh. 9 - Prob. 8DQCh. 9 - What are the requirements for a focused work...Ch. 9 - Prob. 10DQ
Ch. 9 - Prob. 11DQCh. 9 - Prob. 12DQCh. 9 - Prob. 13DQCh. 9 - Prob. 14DQCh. 9 - Prob. 15DQCh. 9 - Prob. 16DQCh. 9 - Explain the concept of cross-docking.Ch. 9 - What is a heuristic? Name several that can be used...Ch. 9 - Prob. 1PCh. 9 - Prob. 2PCh. 9 - Three departmentsmilling (M), drilling (D), and...Ch. 9 - Roy Creasey Enterprises, a machine shop, is...Ch. 9 - Prob. 5PCh. 9 - Prob. 6PCh. 9 - Prob. 7PCh. 9 - Prob. 8PCh. 9 - Six processes are to be laid out in six areas...Ch. 9 - After an extensive product analysis using group...Ch. 9 - Stanford Rosenberg Computing wants to establish an...Ch. 9 - Illinois Furniture, Inc., produces all types of...Ch. 9 - Sue Helms Appliances wants to establish an...Ch. 9 - The Action Toy Company has decided to manufacture...Ch. 9 - The following table details the tasks required for...Ch. 9 - Tailwind, Inc., produces high-quality but...Ch. 9 - Prob. 18PCh. 9 - Because of the expected high demand for Mach 10,...Ch. 9 - Prob. 20PCh. 9 - Suppose production requirements in Solved Problem...Ch. 9 - The preinduction physical examination given by the...Ch. 9 - Samuel Smith's company wants to establish an...Ch. 9 - As the Cottrell Bicycle Co. of St. Louis completes...Ch. 9 - Prob. 1CSCh. 9 - Prob. 2CSCh. 9 - Prob. 3CSCh. 9 - Prob. 4CSCh. 9 - Prob. 1.1VCCh. 9 - Prob. 1.2VCCh. 9 - Prob. 1.3VCCh. 9 - Prob. 1.4VCCh. 9 - Prob. 1.5VCCh. 9 - Prob. 1.6VCCh. 9 - Prob. 2.1VCCh. 9 - Prob. 2.2VCCh. 9 - Prob. 2.3VC
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- You have just been hired as the director of operationsfor Reid Chocolates, a purveyor of exceptiona lly finecandies. Reid Chocolates has two kitchen layouts under considerationfor its recipe making and testing department. The stra tegyis to provide the best kitchen layout possible so that foodscientists can devote their time and energy to product improvement,not wasted effort in the kitchen. You have been asked toevaluate these two kitchen layouts and to prepare a recommendationfor your boss, Mr. Reid, so that he can proceed to placethe contract for building the kitchens. [See Figure 9.20(a), andF igure 9.20(b).)arrow_forwardDesign a layout on a 2x3 grid that satisfies the preferences listed below.arrow_forwardYour organization is considering refurbishing your office buiding, as a facility manager, you have an opportunity to make a case for your inclusion in the refurbisgment committee. Your are to report on the sustainability of the buildng as well. What sustainability measures will you promote for consideration in the renovation exercise and the operational phase to make the building sustainable at the least incremental cost. Provide reasons for your choice of buiding features.arrow_forward
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