Operations Management, Student Value Edition
11th Edition
ISBN: 9780132863308
Author: Jay Heizer
Publisher: PEARSON
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Chapter 10, Problem 37P
Summary Introduction
To determine: The delay and
Introduction: Sample size refers to the number of observations that are necessary to determine the cycle time. The major goal of sample size is to determine inferences about the population from the observations.
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Walt Marshall—Supervisor of Repair Crew
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Question text
Which of the following detail the exact manner in which any work is to be performed?
a.
Methods
b.
Procedures
c.
Programmes
d.
Purpose
QUESTION 5a. A Chef bakes and decorates cakes in a two-stage process. The cakes are baked and once cooledthey are then decorated based on the clients’ requirements. The Chef received seven orders forfully decorated cakes and has documented the orders with respective processing times for bakingand decorating, as shown in Table 7 that follows:.Table 7. Cake Job Orders received by the Chef with the respective processing times for Baking andDecoratingCake Job Order Baking Processing Time Decorating Processing TimeA 2 1B 8 5C 4 6D 9 7E 7 8F 9 6G 3 5
(ii) Illustrate the flow (throughput) times to complete the baking and decorating on atimeline chart.
Chapter 10 Solutions
Operations Management, Student Value Edition
Ch. 10 - Prob. 1DQCh. 10 - Prob. 2DQCh. 10 - Prob. 3DQCh. 10 - Prob. 4DQCh. 10 - Prob. 5DQCh. 10 - Prob. 6DQCh. 10 - Prob. 7DQCh. 10 - Prob. 8DQCh. 10 - Prob. 9DQCh. 10 - Prob. 10DQ
Ch. 10 - Prob. 11DQCh. 10 - Prob. 12DQCh. 10 - Prob. 13DQCh. 10 - Prob. 14DQCh. 10 - Prob. 1PCh. 10 - Draw an activity chart for a machine operator with...Ch. 10 - Prob. 3PCh. 10 - Prob. 4PCh. 10 - Prob. 5PCh. 10 - Prob. 6PCh. 10 - Prob. 7PCh. 10 - Prob. 8PCh. 10 - Prob. 9PCh. 10 - Prob. 10PCh. 10 - Prob. 11PCh. 10 - Prob. 12PCh. 10 - Prob. 13PCh. 10 - Prob. 14PCh. 10 - Prob. 15PCh. 10 - Prob. 16PCh. 10 - Prob. 17PCh. 10 - Prob. 18PCh. 10 - Prob. 19PCh. 10 - Prob. 20PCh. 10 - Prob. 21PCh. 10 - Prob. 22PCh. 10 - Prob. 23PCh. 10 - Prob. 24PCh. 10 - Prob. 25PCh. 10 - Prob. 26PCh. 10 - Prob. 27PCh. 10 - Prob. 28PCh. 10 - Prob. 29PCh. 10 - Prob. 30PCh. 10 - Prob. 31PCh. 10 - Prob. 32PCh. 10 - Prob. 33PCh. 10 - Prob. 34PCh. 10 - Prob. 35PCh. 10 - Prob. 36PCh. 10 - Prob. 37PCh. 10 - Prob. 38PCh. 10 - Prob. 1CSCh. 10 - Prob. 2CSCh. 10 - Prob. 3CSCh. 10 - Prob. 4CSCh. 10 - Prob. 1VCCh. 10 - Prob. 2VCCh. 10 - Prob. 3VCCh. 10 - Prob. 4VC
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- QUESTION 5a. A Chef bakes and decorates cakes in a two-stage process. The cakes are baked and once cooledthey are then decorated based on the clients’ requirements. The Chef received seven orders forfully decorated cakes and has documented the orders with respective processing times for bakingand decorating, as shown in Table 7 that follows:.Table 7. Cake Job Orders received by the Chef with the respective processing times for Baking andDecoratingCake Job Order Baking Processing Time Decorating Processing TimeA 2 1B 8 5C 4 6D 9 7E 7 8F 9 6G 3 5 (i) Using Johnson’s Rule, determine the optimum sequence for processing the cake joborders through the baking and decorating stages.arrow_forwardQuestion 4: Six jobs waiting at a workstation will be processed in order, starting with the one with the shortest break time. In the table below, the time elapsed since the arrival of the works, the time remaining to the delivery and the processing time are given. According to this, create the work order and fill in the data in the relevant table.(fill in the second table in the photos)a) What is the average delay time with the generated order?b) How many hours is the average flow time?c) How many jobs will be delayed?d) How many jobs will not be delayed?arrow_forwardc) Time required for the sixth unit = ? d) Cost of the sixth unit = ?arrow_forward
- Question 1: What should you do? You are the manager of telephone-based customer service center in Myrtle Beach, SC that runs a 24-7 operation with three 8-hour shifts. There are 120 employees and each shift has a supervisor that handles that the direct and day-to-day management of employees. Recently, you learned that several employees have punching each other's time cards to avoid be counted as late. The times vary but range from 10 minutes to 30 minutes in terms of "clock" time. Given the service-focused center, attendance and timeliness are essential to meet customer expectations. Many of the employees are aware of this practice and have considered it acceptable and you overhead employees asking each other to punch their time clock. In some instances, the employees leave early without clocking out and their associates sign them out at the end of the shift. Is this an acceptable business practice or is this behavior that needs to be addressed? Discuss in your response whether this…arrow_forwardQuestion 1: What should you do? You are the manager of telephone-based customer service center in Myrtle Beach, SC that runs a 24-7 operation with three 8-hour shifts. There are 120 employees and each shift has a supervisor that handles that the direct and day-to-day management of employees. Recently, you learned that several employees have punching each other's time cards to avoid be counted as late. The times vary but range from 10 minutes to 30 minutes in terms of "clock" time. Given the service-focused center, attendance and timeliness are essential to meet customer expectations. Many of the employees are aware of this practice and have considered it acceptable and you overhead employees asking each other to punch their time clock. In some instances, the employees leave early without clocking out and their associates sign them out at the end of the shift. Is this an acceptable business practice or is this behavior that needs to be addressed? Discuss in your response whether this…arrow_forwardQUESTION 1You have completed your final semester in your Diploma II year and have joined a company in Muscat to do yourOn-the-Job training (OJT). You are working there in a software department. One Thursday morning the managercalls you to his office and gives you difficult task and asks you to complete it before leaving for the weekend. Thetime given is not enough and the work is also difficult. You do not have enough work experience or knowledge tocomplete the work. If you complete the work quickly the quality of the work may be poor. You feel frightened aboutyour manager and you are in a dilemma as to what you should do Questions:a.Identify the ethical problems in this situation. b.Find a solution to this problem. c.Explain the use of Business Ethics in solving these problems. Can ethics solve all our real life problems? Explainwith examples.arrow_forward
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