Operations Management, Student Value Edition
11th Edition
ISBN: 9780132863308
Author: Jay Heizer
Publisher: PEARSON
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Chapter 1, Problem 4P
Summary Introduction
To determine: Increase in therate of U.S productivity for national economy, the manufacturing sector and the service sector.
Introduction: Productivity is a measure of the effectiveness of an individual, systems, machinery and other equipments that are used in converting inputs into outputs. In all organizations, productivity is an important determinant to know cost efficiency.
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Mr. ichul is a Director of a pastry factory in Bandung. To produce 350 cakes per day it takes the following things
Labor : 350 hours / day @ $5 / hourRaw Material : 2 ton / day @ $1 / kgEnergy : $2,000 / dayCapital Cost : $500 / day
a. What is the labor productivity per labor-hour for cake production at the factory?b. What is the multifactor productivity for cake production at the factory?c. In order to meet the needs for Eid later, Mr. ichul wants to increase his production to500 more per day than the previous cake production without changing other variables, what is the productivity now?
he manager of a crew that installs carpeting has tracked the crew’s output over the past several weeks, obtaining these figures:
Week
Crew Size
Yards Installed
1
2
95
2
3
70
3
6
100
4
7
50
5
5
70
6
4
55
Click here for the Excel Data File
a. Compute the labor productivity for each of the weeks. (Round your answers to 2 decimal places.)
b. Which crew size works best?
a) Last week employees at Bluegill produced 46 chairs after working a total of 200hours. Of the 46 chairs produced, 12 were damaged due to a problem with thenew sanding machine. The damaged chairs can be discounted and sold for K250each. The undamaged chairs are sold to a department store retail chain for $700each.(i) What was the labor productivity ratio for last week? (ii) If labor productivity was $150 in sales per hour the previous week, whatwas the change in labor productivity as a percentage?b) In the bakery, the design capacity is 30 pies per day and effective capacity is 20pies per day. Currently, the bakery is producing 27 pies per day. What is thebakery’s capacity utilization relative to both design and effective capacity?
Chapter 1 Solutions
Operations Management, Student Value Edition
Ch. 1 - Prob. 1DQCh. 1 - Identify four people who have contributed to the...Ch. 1 - Briefly describe the contributions of the four...Ch. 1 - Figure 1.1 outlines the operations,...Ch. 1 - Answer Question 4 for some other organization,...Ch. 1 - Prob. 6DQCh. 1 - Identify the 10 strategic operations management...Ch. 1 - Prob. 8DQCh. 1 - Prob. 9DQCh. 1 - Prob. 10DQ
Ch. 1 - Mass customization and rapid product development...Ch. 1 - What are the five reasons productivity is...Ch. 1 - Prob. 13DQCh. 1 - Prob. 1PCh. 1 - Prob. 2PCh. 1 - This year, Donnelly, Inc., will produce 57,600 hot...Ch. 1 - Prob. 4PCh. 1 - Prob. 5PCh. 1 - Prob. 6PCh. 1 - George Kyparisis (using data from Problem 1.6)...Ch. 1 - Prob. 8PCh. 1 - Prob. 9PCh. 1 - Browns, a local bakery, is worried about increased...Ch. 1 - Prob. 11PCh. 1 - Prob. 12PCh. 1 - Charles Lackey operates a bakery in Idaho Falls,...Ch. 1 - Prob. 14PCh. 1 - Prob. 15PCh. 1 - Prob. 16PCh. 1 - Prob. 17PCh. 1 - National Air Express National Air is a competitive...Ch. 1 - National Air Express National Air is a competitive...Ch. 1 - National Air Express National Air is a competitive...Ch. 1 - Prob. 1.1VCCh. 1 - Prob. 1.2VCCh. 1 - Prob. 1.3VCCh. 1 - Prob. 2.1VCCh. 1 - Prob. 2.2VCCh. 1 - Prob. 2.3VC
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