Concept explainers
A
Interpretation: A process chart for the given information in the production involved should be plotted.
Concept Introduction: A flowchart is a diagrammatic representation of a step-by-step approach involved in the workflow or process.
B
Interpretation: The total labor cost that can be incurred under this process should be determined.
Concept Introduction: A flowchart is a diagrammatic representation of a step-by-step approach involved in the workflow or process.
C
Interpretation: A process chart for the given information in the production involved should be plotted.
Concept Introduction: A flowchart is a diagrammatic representation of a step-by-step approach involved in the workflow or process.
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Operations Management: Processes and Supply Chains, Student Value Edition Plus MyLab Operations Management with Pearson eText -- Access Card Package (12th Edition)
- 3.Consider the following three-stage production process of glass ceramics. The process is experiencing severe quality problems related to insufficiently trained workers. Specifically, 20 percent of the parts going through operation 1 are badly processed by the operator. Rather than scrapping the unit, it is moved to a highly skilled rework operator, who can correct the mistake and finish up the unit completely within 15 minutes. The same problem occurs at station 2, where 10 percent of the parts are badly processed, requiring 10 minutes of rework. Station 3 also has a 10 percent ratio of badly processed parts, each of them requiring 5 minutes by the rework operator. a)What is the utilization of station 2 if work is released into the process at a rate of 5 units per hour? b)Where in the process is the bottleneck? Why? (Remember, the bottleneck is the resource with the lowest capacity, independent of demand.)arrow_forwardHeizer and Render advises that when analyzing and designing processes to transform resources into goods, the followingquestions should be asked:- Is the process designed to achieve competitive advantage in terms of differentiation, response or low cost?- Does the process eliminate steps that do not add value?- Does the process maximize customer value as perceived by the customer?- Will the process win orders?A Time-Function Map is similar to a flow process chart, but with time added to the horizontal axis. With time-function mapping,notes indicate the activities and arrows indicate the flow direction, with time on the horizontal axis.arrow_forwardHeizer and Render advises that when analyzing and designing processes to transform resources into goods, the followingquestions should be asked:- Is the process designed to achieve competitive advantage in terms of differentiation, response or low cost?- Does the process eliminate steps that do not add value?- Does the process maximize customer value as perceived by the customer?- Will the process win orders?A Time-Function Map is similar to a flow process chart, but with time added to the horizontal axis. With time-function mapping,notes indicate the activities and arrows indicate the flow direction, with time on the horizontal axis. 1. Choose a process within your organization and construct a Baseline Time-Function Maparrow_forward
- The Swanky Hotel provides room service for its guests. The process for room service begins with a room service manager who takes orders by phone at an average of 5 minutes per order. The manager then sends the order to the kitchen, where it takes an average of 16 minutes to prepare the food for each order. There are four chefs in the kitchen. If the customer requires a beverage (alcoholic or nonalcoholic), the room service manager sends the order to the bar at the same time the order is sent to the kitchen. It takes 3 minutes to fill the order by one bartender, and 80 percent of the orders require a beverage. When the kitchen and bar orders are both ready, a waiter will take them to the room and bill the guest. There are six waiters to provide the service, and each order takes 20 minutes for the waiter to complete. What is the capacity of the process, and what is the bottleneck? What is the throughput time of a typical order? Assume that on Friday evenings an average of 10…arrow_forwardThe Swanky Hotel provides room service for its guests. The process for room service begins with a room service manager who takes orders by phone at an average of 5 minutes per order. The manager then sends the order to the kitchen, where it takes an average of 16 minutes to prepare the food for each order. There are four chefs in the kitchen. If the customer requires a beverage (alcoholic or nonalcoholic), the room service manager sends the order to the bar at the same time the order is sent to the kitchen. It takes 3 minutes to fill the order by one bartender, and 80 percent of the orders require a beverage. When the kitchen and bar orders are both ready, a waiter will take them to the room and bill the guest. There are six waiters to provide the service, and each order takes 20 minutes for the waiter to complete. Assume that on Friday evenings an average of 10 room-service orders per hour are placed. How many orders are in the system on average on Friday nights?arrow_forwardThe Swanky Hotel provides room service for its guests. The process for room service begins with a room service manager who takes orders by phone at an average of 2 minutes per order. The manager then sends the order to the kitchen, where it takes a cook an average of 16 minutes to prepare the food for each order. There are four cooks in the kitchen. If the customer orders a beverage, the room service manager sends the order to the bar at the same time the order is sent to the kitchen. It takes 3 minutes for a bartender to fill the order, and 80 percent of the orders require a beverage. When the kitchen and bar orders are both ready, a waiter takes them to the room and bills the guest. There are six waiters to provide the service, and each order takes 20 minutes for the waiter to complete.a. What is the capacity of the process, and what is the bottleneck?b. What is the throughput time of a typical order?c. Assume that on Friday evenings an average of 10 room-service orders per hour are…arrow_forward
- The Judy Gray Income Tax Service is analyzing its customer service operations during the month prior to the April filing deadline. On the basis of past data it has been estimated that customers arrive according to a Poisson process at a rate of 5 customers per hour. The time for Judy to complete a customer interview averages 10 minutes. (Actual resturns are completed by part-time interns hired by Judy.) Based on this information, answer the following questions: If you went to Judy, how much time would you allow for getting your return done? On average, how much room should be allowed for the waiting area? If Judy stayed in the offce 12 hours per day, how many hourg on average, per day, would she be busy? What is the probability that Judy is idle?arrow_forwardHelp ! Choice Bank receives credit card applications that need to be reviewed for a decision. There are two types of applications; preapproved, and non-preapproved. Preapproved applications only need a quick review and therefore take 6 minutes to process. Applications that are not preapproved need a secondary credit check and take 15 minutes to process. The bank receives 10 preapproved applications every hour and 6 applications that are not preapproved every hour. What is the utilization of the process? Group of answer choices 50 % 62.5 % 68.75 % 75 % 100 %arrow_forwardMaxine has identified the following process times and desired output. What is the theoretical minimum number of work stations? What is the Efficiency and Balance Delay for this process? mix dough 90 sec desired output 30 batches/hour shape cookie 50 sec cook 45 sec cool 75 sec Note:- Do not provide handwritten solution. Maintain accuracy and quality in your answer. Take care of plagiarism. Answer completely. You will get up vote for sure.arrow_forward
- State whether the following statements are true or false. If the statement is false, write its correct answer: 1. Process and Product design should be put in a way to reach customer satisfaction, and decrease profit and selling. Answer: 2. Operations management can be utilized in Process design, for it is beneficial to reduce the value of the product at every phase of its production. Answer: 3. A flow chart is a diagram that uses arrows and different symbols to represent consecutive events of a workflow or process. Answer: 4. The five key performance factors to access a process performance are: quantity, speed, dependability, flexibility and cost. Answer: 5. The process design consists of different steps and stages that are classified in an unorganized order, for the successful creation of the final product. Answer: 6. In the service industry, it’s possible to separate service design from process design. Answer: 7. Design is any part of an organization which…arrow_forwardA two station nurses clinic operates where you must visit the first station before the second. The CV of a cycle time for this is .75. Average process time for the first nurses station is 15 minutes. Average process time for the second nurses station is 9 minutes. a. Find the standard deviation of the overall cycle time b. Assume the std dev of the first nurses station is to be twice that of the second. What would the new coefficient of variation be if the standard deviation of the second nurse station is reduced by 60%?arrow_forwardCharles Lackey operates a bakery in Idaho Falls, Idaho. Because of its excellent product and excellent location, demand has increased by 5555% in the last year. On far too many occasions, customers have not been able to purchase the bread of their choice. Because of the size of the store, no new ovens can be added. At a staff meeting, one employee suggested ways to load the ovens differently so that more loaves of bread can be baked at one time. This new process will require that the ovens be loaded by hand, requiring additional manpower. This is the only production change that will be made in order to meet the increased demand. The bakery currently makes 1,800 loaves per month. Employees are paid $8 per hour. In addition to the labor cost, Charles also has a constant utility cost per month of $800 and a per loaf ingredient cost of $0.35 Current multifactor productivity for 640 work hours per month =0.27loaves/dollar (round your response to three decimal places).arrow_forward
- Practical Management ScienceOperations ManagementISBN:9781337406659Author:WINSTON, Wayne L.Publisher:Cengage,