The Swanky Hotel provides room service for its guests. The process for room service begins with a room
- 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 placed. How many orders are in the system on average on Friday nights?
a)
To determine: The capacity of the process.
Introduction:
Flow rate is the number of flow units through a business procedure per unit time. Flow rate refers to the number of customers who will be served per hour or the parts produced per minute.
Explanation of Solution
Given information:
Hotel S provides room service for its guests. The process starts at the room, where the guest would place the order through phone. It takes 2 minutes to receive the order by phone, which is taken by the room service manager. The order will be sent to the kitchen and it takes 16 minutes to prepare the food. There are four cooks in the kitchen.
If the guest orders a beverage along with the food, the order details will be sent to the bar at the same time as it is sent to the kitchen. 80 percent of the order comes with beverages. It takes 3 minutes to fill the order in the bar. There are six waiters and it takes 20 minutes to complete the order.
Determine the capacity:
The capacity of the service manager is 30 orders per hour (2 minutes per order).
Determine the capacity of the chefs:
The capacity of Person J’s assistant is 7 minutes per customers (it includes 2 minutes of receiving the order, 2 minutes of packing, and 3 minutes of billing).
Hence, the chefs can handle 15 orders per hour and the bartender can handle 20 orders per hour (as he takes 3 minutes to fill).
Determine the capacity of waiter:
Hence, the waiters can handle 18 orders per hour.
Note: As the capacity of bartender (20 orders per hour) is more than the capacity of the kitchen (15 orders per hour), bar is not a constraint. Hence, kitchen is the bottleneck.
b)
To determine: The average throughput time.
Introduction:
Flow rate is the number of flow units through a business procedure per unit time. Flow rate refers to the number of customers who will be served per hour or the parts produced per minute.
Explanation of Solution
Given information:
Hotel S provides room service for its guests. The process starts at the room, where the guest would place the order through phone. It takes 2 minutes to receive the order by phone, which is taken by the room service manager. The order will be sent to the kitchen and it takes 16 minutes to prepare the food. There are four cooks in the kitchen.
If the guest orders a beverage along with the food, the order details will be sent to the bar at the same time as it is sent to the kitchen. 80 percent of the order comes with beverages. It takes 3 minutes to fill the order in the bar. There are six waiters and it takes 20 minutes to complete the order.
Determine the average throughput time:
Average throughput time is the average of the time taken to receive and deliver the order. The bar time of 3 minutes is not considered, as it is done parallelly.
Hence, the average throughput time is 38 minutes.
c)
To determine: The number of orders in the system.
Introduction:
Flow rate is the number of flow units through a business procedure per unit time. Flow rate refers to the number of customers who will be served per hour or the parts produced per minute.
Explanation of Solution
Given information:
Hotel S provides room service for its guests. The process starts at the room, where the guest would place the order through phone. It takes 2 minutes to receive the order by phone, which is taken by the room service manager. The order will be sent to the kitchen and it takes 16 minutes to prepare the food. There are four cooks in the kitchen.
If the guest orders a beverage along with the food, the order details will be sent to the bar at the same time as it is sent to the kitchen. 80 percent of the order comes with beverages. It takes 3 minutes to fill the order in the bar. There are six waiters and it takes 20 minutes to complete the order. There is an average of 10 room-service placed on Friday evenings.
Formula to determine the average number of orders in the system:
Here
I refers to the number of orders in the systems.
T refers to the average throughout time.
R refers to the average flow rate in the process.
Determine the average number of orders in the system:
It calculated by multiplying the average throughput time with the average flow rate in the process.
Hence, the average number of orders in the system is 6.33 orders.
d)
To determine: The average cost of an order and the minimum cost per order.
Introduction:
Flow rate is the number of flow units through a business procedure per unit time. Flow rate refers to the number of customers who will be served per hour or the parts produced per minute.
Explanation of Solution
Given information:
Hotel S provides room service for its guests. The process starts at the room, where the guest would place the order through phone. It takes 2 minutes to receive the order by phone, which is taken by the room service manager. The order will be sent to the kitchen and it takes 16 minutes to prepare the food. There are four cooks in the kitchen.
If the guest orders a beverage along with the food, the order details will be sent to the bar at the same time as it is sent to the kitchen. 80 percent of the order comes with beverages. It takes 3 minutes to fill the order in the bar. There are six waiters and it takes 20 minutes to complete the order.
Additional information:
Waiters are paid $9 per hour and the chefs are paid $15 per hour. The room service manager is paid $18 per hour and the bartender is paid $10 per hour. The cost of beverages and food averages $6 per order and assume that 60 percent overhead is added to the direct labor.
Determine the total labor costs:
Labor cost can be calculated by multiplying the number of labors and the amount paid to labors per hour. If the overhead is added, the total cost is 227.20 (142+(142×0.6).
Hence, the labor cost per order including overhead is $22.70 per orders when the number of order is 10 orders per hour.
Hence, the average cost per order is $28.70 (sum of labor cost per order and the food and beverage cost).
Determine the minimum cost per order:
It is calculated by adding the value attained by dividing the total labor cost including overhead by the capacity of the chefs to the food beverage cost.
Hence, the minimum cost per order is $21.15.
e)
To determine: The assumptions that are made in the calculations which are not reasonable.
Introduction:
Flow rate is the number of flow units through a business procedure per unit time. Flow rate refers to the number of customers who will be served per hour or the parts produced per minute.
Explanation of Solution
Given information:
Hotel S provides room service for its guests. The process starts at the room, where the guest would place the order through phone. It takes 2 minutes to receive the order by phone, which is taken by the room service manager. The order will be sent to the kitchen and it takes 16 minutes to prepare the food. There are four cooks in the kitchen.
If the guest orders a beverage along with the food, the order details will be sent to the bar at the same time as it is sent to the kitchen. 80 percent of the order comes with beverages. It takes 3 minutes to fill the order in the bar. There are six waiters and it takes 20 minutes to complete the order.
Determine the assumptions that are made in the calculations which are not reasonable:
The assumption that is made in the calculations which is not reasonable is the notion of using the resources fully. In addition, there were no worker breaks, no missing ingredients, and no kitchen downtime. It is also assumed that there is no variation in the flow rates.
Want to see more full solutions like this?
Chapter 6 Solutions
OPERATIONS MANAGEMENT IN THE SUPPLY CHAIN: DECISIONS & CASES (Mcgraw-hill Series Operations and Decision Sciences)
- A local bakery is renowned for its elaborately cecorated sheet cakes. Consider the following process information: One baker is ivailable to prepare the cake batter (measuring and mixing ingredients and then adding it to baking pans). On average, this takes 10 minutes to prepare two cakes, ie. to make enough batter for 2 cakes and to add the batter to 2 cake pans. Move time to add and remove them from the oven is neglig bile, it takes 32 minutes to bake cakes - the bakery has two ovens, each able to hold 2 cakes. The one pastry chef on staff puts on an amazing show that draws a crowd all day-each cake is decorated in 6 minutes. The bakery operates 8 hours per day. Answer each of the following questions: a. What is the cycle time (in minutes per cake) of each stage - preparing, baking, and decorating? b. What is the dally process capacity? Explain. c. If orders arrive at a rate of 3 cakes every 20 minutes, can the bakery meet the caily demand Explain, Note: Be clear about how you…arrow_forwardAn automated car wash serves customers with the following serial process: pre-treat,wash, rinse, wax, hand dry. Each of these steps is performed by a dedicated machineexcept for the hand-dry step, which is performed manually on each car by one of threeworkers. The steps of the process have the following processing times:• Pre-treat: 1 minute per car• Wash: 5 minutes per car• Rinse: 2 minutes per car• Wax: 3 minutes per car• Hand dry: 8 minutes per cara. If the car wash has a demand of 15 cars per hour, what is the flow rate of the process?b. If the car wash has a demand of 15 cars per hour, what is the utilization of the machinethat performs the wax process?arrow_forwardThere is a manufacturing company that has a dedicated production line to make one specific product. The line has three stations working in serial. Inputs arrive at station 1 and the output from station 1 becomes the input to station 2. The output from station 2 is the input to station 3. The output from station 3 is the finished product. Station 1 can process 500 units per week, station 2 can process 300 units per week, and station 3 can process 400 units per week. illustrates this problem. Question Answer ↓ What is the maximum output number per week?arrow_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 atan 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 eachorder. 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 issent 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 bothready, 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_forwardThe Tesla Model S, one of the most sought-after luxury cars, is produced in Tesla’s Freemont factory in California. The production process can be broken up into the following subprocesses. Stamping: In the stamping process, coils of aluminum are unwound, cut into level pieces of sheet metal, and then inserted into stamping presses that shape the metal according to the geometry of the Model S. The presses can shape a sheet of metal in roughly 6 seconds. Subassembly: The various pieces of metal are put together using a combination of joining techniques,including welding and adhesion. This creates the body of the vehicle.Paint: The body of the vehicle is then moved to the paint shop. After painting is completed, the body moves through a 350° oven to cure the paint, followed by a sanding operation that ensures a clean surface. General assembly: After painting, the vehicle body is moved to the final assembly area. Here, assembly workers and assembly robots insert the various subassemblies,…arrow_forwardThere are 3 servers in the checkout area. The interarrival time of customers is 2 minutes. The processing time is 5 minutes. The coefficients of variation for the arrival process and the service process are 1 and 0.85 respectively. What will be the impact on the average number of customers in service if one more server is added? Multiple Choice Remains the same at 2.5 Increases from 1.25 to 2.5 Decreases from 2.5 to 1.25 Remains the same at 1.25arrow_forward
- Cubway, the sandwich shop, is run by Jim, Tim and Kim. When a customer arrives, Jim spends 5 minutes taking order from the customer. After this, Tim prepares bread and Kim prepares filling for the order. These activities are performed in parallel, and take 6 and 12 minutes respectively. Jim then assembles the bread and filling, which takes 4 minutes of his time. Finally, Tim spends 1 minutes in delivering the order and taking payment. What is maximum number of sandwiches Cubway can make per hour? (In other words, what is the capacity of the process in sandwiches per hour?)arrow_forwardHilltop Restaurant is located in Dempsey Hill. The restaurant has a capacity of 35 tables to serve customers. When doing its capacity planning and evaluating operational performance, the restaurant adopts the concept of “customer group” and uses it as unit of measurement to measure the workload in the service process. A customer group is a group of one or more people who arrive, get seated at a table, eat and depart. On average, a customer group takes 70 minutes to eat dinner, and then another 25 minutes to eat dessert. On average, a customer group generates a profit of $100 on dinner, and $30 on dessert. Now assume that Hilltop leases new space to open a “dessert bar” next door, and has opened up the wall between the two units to allow inside access from the restaurant to the dessert bar. The dessert bar can accommodate 15 tables. With this change, a customer group arrives and is seated at a table in Hilltop restaurant as usual. However, when the customer group finishes eating dinner,…arrow_forwardHilltop Restaurant is located in Dempsey Hill. The restaurant has a capacity of 35 tables to serve customers. When doing its capacity planning and evaluating operational performance, the restaurant adopts the concept of “customer group” and uses it as unit of measurement to measure the workload in the service process. A customer group is a group of one or more people who arrive, get seated at a table, eat and depart. On average, a customer group takes 70 minutes to eat dinner, and then another 25 minutes to eat dessert. On average, a customer group generates a profit of $100 on dinner, and $30 on dessert. (a) Assume that all customer groups eat both dinner and dessert. Estimate the maximum number of customer groups per hour the restaurant can serve (capacity rate) by applying Little’s Law. At what rate (dollars per hour) is profit generated by the restaurant if it operates at capacity rate?arrow_forward
- a) Refer to Scenario C: Which task(s) would be blocked? Check all that apply. Task 1 Task 2 Task 3 Task 4 Task 5 b) Refer to Scenario C. What would the utilization of Task 3 be? Pick the closest answer. 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% c) Suppose you are given the same process as Scenario C, except with buffers between each of the tasks (shown attached). Buffers have no limit to the number of items they can potentially hold. Suppose each buffer shaded in blue starts with 35 units in inventory. After 3 hours, approximately how many finished units will Task 5 have produced? Pick the closest answer. 10 20 30 40 50 60arrow_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_forwardHow does seasonal variability in demand affect the flow and waiting time through a process? How might a company respond to reduce the effect of this variability?arrow_forward
- Practical Management ScienceOperations ManagementISBN:9781337406659Author:WINSTON, Wayne L.Publisher:Cengage,