Read Problem 6: The Monique Food Processing Company
Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process:
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< pstyle="line-height: 11pt; "> Steps |
< pstyle="line-height: 11pt; "> Description |
< pstyle="line-height: 11pt; "> Capacity (Units/Hour) |
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< pstyle="line-height: 11pt; "> 1 |
< pstyle="line-height: 11pt; "> Prepare food |
< pstyle="line-height: 11pt; "> 200 |
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< pstyle="line-height: 11pt; "> 2 |
< pstyle="line-height: 11pt; "> Measure and place in plastic pouch |
< pstyle="line-height: 11pt; "> 175 |
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< pstyle="line-height: 11pt; "> 3 |
< pstyle="line-height: 11pt; "> Prepare cardboard box |
< pstyle="line-height: 11pt; "> 200 |
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< pstyle="line-height: 11pt; "> 4 |
< pstyle="line-height: 11pt; "> Insert pouch into box |
< pstyle="line-height: 11pt; "> 300 |
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< pstyle="line-height: 11pt; "> 5 |
< pstyle="line-height: 11pt; "> Shrink-wrap box |
< pstyle="line-height: 11pt; "> 200 |
- What is the system capacity, and which is the bottleneck department?
- How much slack (unused capacity) is available in other departments?
- How much system capacity can be gained by adding capacity to the bottleneck?
- What are the key factors that determine when to add capacity?
- Why would an organization want to reduce its capacity?
Make and include calculations. Answer questions a – e. Your initial post should be 200-250 words.
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