Operation Management

Q1. a) 1) The store has 5 customers/ min (20/4)

The worker has 4 customers/ min

The bottleneck is 4 customers/ min

b) If one more burger assembler is hired, the capacity of the burger store will be 6 customers/ min, and the bottleneck will be 5 customers/ min

c) The capacity of the restaurant is 5 customers/ min and the bottleneck is 4 customers/ min

Q2.

| Cut | Grilled | Veggies | Cream | Wrap |

Bagels/day | 180 | 30 | 110 | 40 | 180 |

Min/bagel | 3 | 10 | 5 | 4 | 2 |

Bagels/an hour | (60/540) X180 | (60/300) X30 | (60/550) X110 | (60/160)X40 | (60/360)X180 |

Bagels/an hour | 20 | 6 | 12 | 15 | 30 |

Actual flow rate | 3+11+4=18 | 3 | 3+11=14 | 4 | 3+11+4=18 |

Utilization | 18/20=90% | 3/6=50% | 14/12=117% | 4/15=27% | 18/30=60% |

bottleneck | | | X | | |

a) The bottleneck for his process is Veggies because it has the largest Utilization rate

b) The capacity for the cut is 20 (Bagels/an hour)

The capacity for the Grilled is 6 (Bagels/an hour)

The capacity for the Veggies is 12 (Bagels/an hour)

The capacity for the Cream is 15 (Bagels/an hour)

The capacity for the Wrap is 30 (Bagels/an hour)

The capacity for the Bagel store is 6 (Bagels/an hour)

Q3.

| Cut | Grilled | Veggies | Cream | Wrap |

Bagels/day | 180 | 80 | 30 | 70 | 180 |

Min/bagel | 3 | 10 | 5 | 4 | 2 |

Bagels/an hour | (60/540) X180 | (60/800) X80 | (60/150) X30 | (60/280)X70 | (60/360)X180 |

Bagels/an hour | 20 | 6 | 12 | 15 | 30 |

Actual flow rate | 8+3+7=18 | 8 | 8+3=11 | 7 | 8+3+7=18 |

Utilization | 18/20=90% | 6/8=75% | 11/12=91.6% | 7/15=46.6% | 18/30=60% |

bottleneck | | | X | | |

a) The bottleneck for his process is Veggies because it has the largest Utilization rate

b) The capacity for the cut is 20 (Bagels/an hour)

The capacity for the Grilled is 6 (Bagels/an hour)

The capacity for the Veggies is 12...