OPERATIONS MANAGEMENT W/ MYLAB <C>
OPERATIONS MANAGEMENT W/ MYLAB <C>
19th Edition
ISBN: 9781323900154
Author: HEIZER
Publisher: PEARSON C
Question
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Chapter 10, Problem 38P

a)

Summary Introduction

To determine: Theminutes per day of actual room cleaning can be done by each housekeeper

Introduction: Work sampling is the technique, which helps to estimate the percentage of time that was spent by the worker on different kind of tasks assigned to him. Random observations help to record the performance of the worker on various activities.

b)

Summary Introduction

To determine: Minutes of room cleaning that the hotel requires for the present day

Introduction: Work sampling is the technique, which helps to estimate the percentage of time that was spent by the worker on different kind of tasks assigned to him. Random observations help to record the performance of the worker on various activities.

c)

Summary Introduction

To determine: Number of housekeepers required to clean the hotel for the present day

Introduction: Work sampling is the technique, which helps to estimate the percentage of time that was spent by the worker on different kind of tasks assigned to him. Random observations help to record the performance of the worker on various activities.

d)

Summary Introduction

To determine: Number of housekeepers required to clean the hotel if all the guests check out.

Introduction: Work sampling is the technique, which helps to estimate the percentage of time that was spent by the worker on different kind of tasks assigned to him. Random observations help to record the performance of the worker on various activities.

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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 (ii) Illustrate the flow (throughput) times to complete the baking and decorating on atimeline chart.
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