Barbara and Jenny’s Ice Cream Company produces four different flavors of icecream: vanilla, chocolate, strawberry, and peanut fudge. Each batch of ice cream isproduced in the same large vat, which must be cleaned prior to switching flavors.One day is required for the cleaning process.At the current time they have the following outstanding orders of ice cream:Flavor Order Size (gallons) Due DateVanilla 385 3Chocolate 440 8Strawberry 200 6Peanut fudge 180 12 It takes one day to produce the ice cream and a maximum of 100 gallons canbe produced at one time. Cleaning is required only when flavors are switched. Theproduction for one flavor will be completed prior to beginning production for anotherflavor. Cleaning is always started at the beginning of a day.Treating each ice cream flavor as a different job, find the following:a. The sequence in which the ice cream flavors should be produced in order to minimize the mean flow time for all of the flavors.b. The optimal sequence to produce the flavors in order to minimize the number offlavors that are late.
Barbara and Jenny’s Ice Cream Company produces four different flavors of ice
cream: vanilla, chocolate, strawberry, and peanut fudge. Each batch of ice cream is
produced in the same large vat, which must be cleaned prior to switching flavors.
One day is required for the cleaning process.
At the current time they have the following outstanding orders of ice cream:
Flavor Order Size (gallons) Due Date
Vanilla 385 3
Chocolate 440 8
Strawberry 200 6
Peanut fudge 180 12 It takes one day to produce the ice cream and a maximum of 100 gallons can
be produced at one time. Cleaning is required only when flavors are switched. The
production for one flavor will be completed prior to beginning production for another
flavor. Cleaning is always started at the beginning of a day.
Treating each ice cream flavor as a different job, find the following:
a. The sequence in which the ice cream flavors should be produced in order to minimize the mean flow time for all of the flavors.
b. The optimal sequence to produce the flavors in order to minimize the number of
flavors that are late.
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