OM (with OM Online, 1 term (6 months) Printed Access Card)
6th Edition
ISBN: 9781305664791
Author: David Alan Collier, James R. Evans
Publisher: Cengage Learning
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Chapter 8, Problem 11PA
Summary Introduction
Interpretation:Production line needs to be designed to achieve an output rate of 90 per hour.
Concept Introduction: Assembly line balancing is an important task that helps to reduce the cycle time by keeping the precedence relationships as it is.
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Georgetown Pizza makes its favorite pan pizzas every day with three working shifts around the clock. The current completely cooked pizza-making process has a fixed cost of $24,000, and a variable cost of $2.75 per pizza. The owner is considering a different process that can make pizzas in two ways: completely cooked and selling at $13.98 per unit, or partially cooked with a selling price of $12.98 per unit. This alternate process has a fixed cost of $28,000, but a lower variable cost (because much less energy is used in baking) of $2.25 per pizza.
a. Determine the breakeven quantity between the current pizza-making process and the alternate process.
The three-station work cell illustrated in the figure below has a product that must go through one of the two machines at station 1 (they are parallel) before proceeding to station 2.
a) The bottleneck time of the system isminutes per unit (enter your response as a whole number).
b) is the bottleneck station.
c) The throughput time isminutes (enter your response as a whole number).
d) If the firm operates
9 hours per day, 5 days per week, the weekly capacity of this work cell is
units (enter your response as a whole number).
The following diagram describes a service system where customers go through either of the two parallel three-step processes (A1-A2-A3 or B1-B2-B3) and then merge into a single line for the final step (F4). Each step has one worker assigned to it (total of 7 workers). The numbers in parentheses are the times in minutes for each step of the process.
( see attached image)
What is the capacity of the entire system in terms of customers per hour? Hint: Start with calculating hourly capacity of A1-A2-A3 and B1-B2-B3.
How much will the system capacity change if a second worker is assigned to step F4?
Chapter 8 Solutions
OM (with OM Online, 1 term (6 months) Printed Access Card)
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- The three-station work cell at Pullman Mfg., Inc. is illustrated in the figure below. It has two machines at station 1 in parallel (i.e., the product needs to go through only one of the two machines before proceeding to station 2). a) The throughput time isminutes (enter your response as a whole number). b) The bottleneck time of this work cell isminutes per unit (enter your response as a whole number) c) is the bottleneck station. If the firm operates 11 hours per day, 6 days per week, the weekly capacity of this work cell isunits (enter your response as a whole number).arrow_forwardMr. Aris Benn manages an assembly line that produces a piece of equipment that is used to clean floors. The process to produce this piece of equipment consists of 10 steps. Determine what other information is needed in order to balance this assembly line. Also, set up a numerical example of the line balancing problem at hand. Using this example, demonstrate how to balance the line and how to calculate its efficiency.arrow_forwardGeorgetown Pizza makes favorite pan pizzas every day with three working shifts around the clock. The current completely cooked pizza making process has a fixed cost of $24,000, and a variable cost of $2.75 per pizza. The owner is considering a different process that can make pizzas in two ways: completely cooked and selling at $13.98 per unit, or partially cooked with a selling price of $12.98 per unit. This alternate process has a fixed cost of $28,000, but a lower variable cost (because much less energy is used in baking) of $2.25 per pizzac. If the owner expects to get $390,000 as a half year profit, how many units of completely cook pizzas, should Georgetown sell a year using the current pizza making process? d. Determine the annual design capacity for Georgetown’s production if the completely cook pizzas can be produced at 120 units per hour.arrow_forward
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