a) The throughput time of the new work cell is 26 minutes (enter your response as a whole number). b) The bottleneck time of the new work cell is 6 minutes per unit (enter your response as a whole number). c) If the firm operates 10 hours per day, 6 days per week, the weekly capacity of the work cell with the second machine at workstation 3 is 600 units (enter your response as a whole number). d) If the firm operates 10 hours per day, 6 days per week, the weekly capacity of the work cell without the second machine at workstation 3 is 300 units (enter your response as a whole number).
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- A new customer walks into SLC Barber Shop every 60 minutes on average, with a standard deviation of the interarrival times being 60 minutes. At SLC Barber Shop, the average service time is 30 minutes, with a standard deviation of service times being 45 minutes. 1. What is the utilization of the barber? 2. What is the CVa? 3. What is the CVp?During the early morning hours, customers arrive at a branch post office at an average rate of 45 per hour (Poisson), while clerks can handle transactions in an average time (exponential) of 4 minutes each. If clerk cost is $30 per hour and customer waiting time represents a "cost" of $20 per hour, how many clerks can be justified on a cost basis? Select one: O a. 3 O b. 6 O c. 4 O d. 5Given the following data at the drive-through of a bank, what is the interarrival time between the first and second customers? TITIT Customer Arrival Time Service Time (minutes) 8:06 8:10 10 8:15 7 4 8:25 2. 10 minutes O S minutes O 4 minutes O 20 minutes
- Consider the order delivery system of Heartha Hardware and Construction Supplies:- Customers (whether by bulk or retail) would line up in a counter where sales representatives will entertain them. It would take about 15 minutes before a customer will be entertained due to the number of customers being served by the sales representative and only about 4 sales representatives are on duty every day.- The sales representative will take down the customer’s order in the order slip with corresponding prices. On some cases, she will ask the person in-charge in the warehouse if the items are available. She then forwards the order slip to the cashier.- The cashier would sum-up again manually the order slip from the sales representative to check the accuracy of the footing of the totals as well as the prices indicated. This would take about 10 minutes, depending on the bulk of the order being placed.- The official receipt will be printed and will be given to the…Cakes baked by the Freshfood Bakery are transported fromthe ovens to be packaged by one of three wrappers. Eachwrapper can wrap an average of 120 cakes per hour (Poissondistributed). The cakes are brought to the wrappers at therate of 300 per hour (Poisson distributed). If a cake sitslonger than 5 minutes before being wrapped, it will not befresh enough to meet the bakery’s quality control standards.Does the bakery need to hire another wrapper?A campus deli serves 300 customers over its busy lunch period from 11:30 a.m. to 1:30p.m. A quick count of the number of customers waiting in line and being served by thesandwich makers shows that an average of 10 customers are in process at any point intime. What is the average amount of time that a customer spends in process?
- With a 10% availability buffer, a contact centre has been handling 900 consumers per day. Customers have shown dissatisfaction with the amount of time it takes for their call to be replied. How much additional space is needed if the call centre manager wishes to double the capacity cushion?11. Leo manages a receiving station for rice. Farmers deliver their loads of rice from 7 am to 7 pm. Leo can process them at a rate of 4.5 tons an hour, and on a heavy day, a total of 96 tons can be expected. The station has room to hold only 15 tons of rice in inventory prior to processing. Once this space is filled, the farmers’ trucks must wait to dump their contents. What is the throughput (flow) rate after 7 pm (in tons/hr)?A restaurant mobile app shows the average wait times at each dining establishment that registers for its service, thereby letting would-be diners know when to leave the house, join the waitlist, or make a reservation for next week. This service takes which approach to managing capacity? a. Advertising and promotion b. Adding peripheral goods and/or services c. Providing customers with information d. Varying the price of goods or services
- The following build-up diagram tracks the number of customers for a single-server queueing system (e.g., an ATM machine) from 10:00am to 10:15am on a certain day. The number of customers shown in the chart includes both those in service and waiting in line. Build-up diagram 3 2 1 # of Customers in system (in service + waiting) 0 10:00 10:01 10:02 10:03 10:04 10:07 10:09 We will call the customer who arrived the earliest during this time span the first customer, the customer who arrived the second earliest the second customer, etc.. The service discipline is first-come-first-served (FCFS). According to the diagram, what is the service time of the first customer in minutes?Seattle's Top Coffee owns and operates a chain of popular coffee stands that serve over 30 different coffee-based beverages. The constraint at the coffee stands is the amount of time required to fill an order, which can be considerable for the more complex beverages. Sales are often lost because customers leave after seeing a long waiting line to place an order. Careful analysis of the company's existing products has revealed that the opportunity cost of order filling time is $2.70 per minute. The company is considering introducing a new product, praline cappuccino, to be made with pecan extract and molasses. The variable cost of the standard size praline cappuccino would be $0.30 and the time required to fill an order for the beverage would be 40 seconds Required: What is the minimum acceptable selling price for the new praline cappuccino product?ok Inces A campus deli serves 300 customers over its busy lunch period from 11:30 a.m. to 1:30 p.m. A quick count of the number of customers waiting in line and being served by the sandwich makers shows that an average of 10 customers are in process at any point in time. What is the average amount of time that a customer spends in process? Average amount of time minutes