Homework #10

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School

Diablo Valley College *

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Course

102B

Subject

Industrial Engineering

Date

Jan 9, 2024

Type

pdf

Pages

4

Uploaded by coolprudvi11 on coursehero.com

Homework #10 Prudvi Vuyyuru E12-3) 1. Compute the Throughput Time Throughput Time = Inspection Time + Wait Time + Process Time + Move Time + Queue Time Throughput Time = 0.3+14.0+2.7+1.0+5.0 Throughput Time = 0.3+14.0+2.7+1.0+5.0 Throughput Time = 23.0 days Throughput Time = 23.0 days 2. Compute the Manufacturing Cycle Efficiency (MCE) Value-Added Time = Inspection Time + Process Time + Move Time MCE = Value-Added Time/Throughput Time Value-Added Time = 0.3+2.7+1.0 Value-Added Time = 0.3+2.7+1.0 Value-Added Time = 4 .0 days MCE = 4.0/23.0 MCE≈0.1739 or 17.39% 3. Percentage of Throughput Time in Non-Value-Added Activities Non-Value-Added Time = Throughput Time - Value-Added Time Non-Value-Added Percentage = (Non-Value-Added Time/Throughput Time)×100 Non-Value-Added Time = 23.0 − 4.0 Non-Value-Added Time = 19.0 days Non-Value-Added Percentage = (19/23.0)×100 Non-Value-Added Percentage = 82.61% 4. Compute the Delivery Cycle Time Delivery Cycle Time=Wait Time + Process Time + Move Time + Queue Time Delivery Cycle Time=14.0+2.7+1.0+5.0 Delivery Cycle Time=22.7 days
5. New MCE after Eliminating Queue Time New Throughput Time=Inspection Time + Wait Time + Process Time + Move Time New Throughput Time=0.3+14.0+2.7+1.0 New Throughput Time=18.0 days New MCE=Value-Added Time/New Throughput Time New Value-Added Time=0.3+2.7+1.0 New Value-Added Time=4.0 days New MCE=4.0/18.0 New MCE = 22.22% E12-4) 1) a. Weekly Powder 8 Lodge sales i. Hypothesis: Increasing sales are positively correlated with overall performance. ii. Indicator: + (increase) b. Weekly Powder 8 Lodge profit i. Hypothesis: Profitability is a key measure of financial success. ii. Indicator: + (increase) c. Number of menu items i. Hypothesis: A diverse menu attracts more customers and increases sales. ii. Indicator: + (increase) d. Dining area cleanliness as rated by a representative from Western Resorts management i. Hypothesis: A clean dining area is essential for customer satisfaction and repeat business. ii. Indicator: + (increase) e. Customer satisfaction with menu choices as measured by customer surveys i. Hypothesis: Meeting customer preferences contributes to loyalty and positive word-of-mouth. ii. Indicator: + (increase) f. Customer satisfaction with service as measured by customer surveys i. Hypothesis: Good service is critical for customer retention and positive reviews. ii. Indicator: + (increase) g. Average time to take an order i. Hypothesis: Efficient order-taking improves customer experience. ii. Indicator: - (decrease) h. Average time to prepare an order i. Hypothesis: Quick food preparation contributes to customer satisfaction. ii. Indicator: - (decrease)
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