2.14. The Blue Parrot is an expensive restaurant in midtown open only for dinner. Entrees are set at a fixed price of $42. In a typical month the restaurant will serve 3600 entrees. Monthly variable costs are $61,200, and fixed costs are $31,000 per month. Customers or waiters send back 8% of the entrees because of a defect, and they must be prepared again; they cannot be reworked. The restaurant owners hired a qualified Black Belt to undertake a Six Sigma project at the restaurant to eliminate all defects in the preparation of the entrees (i.e., 3.4 DPMO). Compare the profit in both situations, with and without defects, and indicate both the percentage decrease in variable costs and the percentage increase in profits following the Six Sigma project. Assuming that the restaurant paid the Black Belt $25,000 to achieve zero defects and the restaurant owners plan to amortize this payment over a three-year period (as a fixed cost), what is the restau- rant's return on its investment (without applying an interest rate)? Discuss some other aspects of quality improvement at the restaurant that might result from the Six Sigma project.

Purchasing and Supply Chain Management
6th Edition
ISBN:9781285869681
Author:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson
Publisher:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson
ChapterC: Cases
Section: Chapter Questions
Problem 5.3SD: Scenario 4 Sharon Gillespie, a new buyer at Visionex, Inc., was reviewing quotations for a tooling...
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2.14. The Blue Parrot is an expensive restaurant in midtown open
only for dinner. Entrees are set at a fixed price of $42. In a typical
month the restaurant will serve 3600 entrees. Monthly variable costs
are $61,200, and fixed costs are $31,000 per month. Customers or
waiters send back 8% of the entrees because of a defect, and they must
be prepared again; they cannot be reworked. The restaurant owners
hired a qualified Black Belt to undertake a Six Sigma project at the
restaurant to eliminate all defects in the preparation of the entrees
(i.e., 3.4 DPMO). Compare the profit in both situations, with and
without defects, and indicate both the percentage decrease in variable
costs and the percentage increase in profits following the Six Sigma
project. Assuming that the restaurant paid the Black Belt $25,000 to
achieve zero defects and the restaurant owners plan to amortize this
payment over a three-year period (as a fixed cost), what is the restau-
rant's return on its investment (without applying an interest rate)?
Discuss some other aspects of quality improvement at the restaurant
that might result from the Six Sigma project.
Transcribed Image Text:2.14. The Blue Parrot is an expensive restaurant in midtown open only for dinner. Entrees are set at a fixed price of $42. In a typical month the restaurant will serve 3600 entrees. Monthly variable costs are $61,200, and fixed costs are $31,000 per month. Customers or waiters send back 8% of the entrees because of a defect, and they must be prepared again; they cannot be reworked. The restaurant owners hired a qualified Black Belt to undertake a Six Sigma project at the restaurant to eliminate all defects in the preparation of the entrees (i.e., 3.4 DPMO). Compare the profit in both situations, with and without defects, and indicate both the percentage decrease in variable costs and the percentage increase in profits following the Six Sigma project. Assuming that the restaurant paid the Black Belt $25,000 to achieve zero defects and the restaurant owners plan to amortize this payment over a three-year period (as a fixed cost), what is the restau- rant's return on its investment (without applying an interest rate)? Discuss some other aspects of quality improvement at the restaurant that might result from the Six Sigma project.
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