Is this layout is the better than initial? If yes what is the saving value? Department 2 Department 4 Department 1 Department 5 Department 3 Department 6
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- 17. In planning a layout for a kitchen renovation, what additional equipment would be required for a ready prepared foodservice operation that would not be mandatory in a conventional foodservice organization? Blant chillerGreen Grass’s plant manager just received marketing’s latest forecasts of Big Broadcaster sales for the nextyear. She wants its production line to be designed to make 2,400 spreaders per week for at least the nextthree months. The plant will operate 40 hours per week.a. What should be the line’s cycle time?b. What is the smallest number of workstations that she could hope for in designing the line for thiscycle time?c. Suppose that she finds a solution that requires only five stations. What would be the line’s efficiency?Explain the two major tends influencing office layout
- Explain the two major trends influencing office layouts ?10. This layout groups dissimilar machines to work on products that have similar shapes and processing requirements. Multiple Choice Workcenter Job shops Servicescape Flow-shop layout Manufacturing cellesign Layout References Mailings Review View Help 、三 目三==。 v11 、 ab х, х* А Normal No Spacing Heading 1 Editing A Aa v A A の、困、 Font Paragraph Styles 1. The manager of a crew that installs carpeting has tracked the crew's output over the past several weeks, obtaining the figures in the diagram below. la. Compute the labor productivity per worker for each of the six weeks. ( on an excel file with shown formula) Week Crew Size Yards Installed 4 96 3. 72 3. 92 50 69 6. 2. 52 I> 3. 1, 2.
- You have just been hired as the director of operationsfor Reid Chocolates, a purveyor of exceptiona lly finecandies. Reid Chocolates has two kitchen layouts under considerationfor its recipe making and testing department. The stra tegyis to provide the best kitchen layout possible so that foodscientists can devote their time and energy to product improvement,not wasted effort in the kitchen. You have been asked toevaluate these two kitchen layouts and to prepare a recommendationfor your boss, Mr. Reid, so that he can proceed to placethe contract for building the kitchens. [See Figure 9.20(a), andF igure 9.20(b).)MGT-314 (Operation management) MCQ: 1. Mamar daan halim is one of the best halim in Bangladesh. They have a food stand in Banasree. Mama the owner makes a bowl every morning. Brings that to the spot and sells it to his customers. What kind of facility layout is this? a) Mass Processing b) Batch Processing c) Continuous processing d) Job Shop 02. Dunder Mifflin is looking to sell its products on the international market, what quality mark will help it improve its image? a) ISO 21000 b)ISO 9000 c) BSTI 1500 d)ISO 140004.1 Lupane State University’s business program has the facilities and faculty to handle an enrolment of 2000new students per semester. However, in an effort to limit class sizes to a reasonable level under 200 handlean enrolment of 2000 new students per semester (generally). Lupane State University dean placed a ceiling one enrolment of 1500 new students although there wasample demand for business courses last year conflicting schedules allowed only 1450 new students totake business courses. Calculate the utilisation and efficiency off the system. 4.2 Under ideal conditions, a service bay at a Fast Lube can save 6 cars per hour. The effective capacity andefficiency of the Fast Lube service bay are known to be 5.5 and 0.880, respectively. What is the minimumnumber of service bays Fast Lube needs to achieve an anticipated servicing of 200 cars per 8-hour day.4.3 Suggest measures that can be adopted by Lupane State University to improve their efficiency.
- State 2 unethical behavious related to process selection and two related to that of layout and guve the ethical principles they violates. try to send asnswer asap will give upvote.What is ment by hybrid layouts explain.?What are the four assumptions (or preconditions) of estab-lishing layout for high-volume, low-variety products?