Operations Management
13th Edition
ISBN: 9781259667473
Author: William J Stevenson
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 6, Problem 4CTE
Consider an assembly line such as the burrito assembly line a Chipotle Mexican Grill. During slow times of the day, one server can handle assembly, but during very busy times, having many servers would be prudent. Explain why either approach wouldn’t work all the time, and the benefit of matching the number of servers to the pace of customer arrivals.
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Consider an assembly line such as the burrito assembly line at Chipotle Mexican Grill. During slow times of the day, one server can handle assembly, but during very busy times, having many servers would be prudent. Explain why either approach wouldn’t work all the time, and the benefit ofmatching the number of servers to the pace of customer arrivals.
Up, Up, and Away is a producer of kites and wind socks.Relevant data on a bottleneck operation in the shop for theupcoming fiscal year are given in the following table:Item Kites Wind SocksDemand forecast 30,000 units/year 12,000 units/yearLot size 20 units 70 unitsStandard processing time 0.3 hour/unit 1.0 hour/unitStandard setup time 3.0 hours/lot 4.0 hours/lotThe shop works two shifts per day, 8 hours per shift, 200 daysper year. Currently, the company operates four machines,and desires a 25 percent capacity cushion. How many ma-chines should be purchased to meet the upcoming year’s de-mand without resorting to any short-term capacity solutions?
The assembly department started the month with 468,000 units in
its beginning work in process inventory. An additional 1,524,000 units were transferred in from the prior department during the month to begin processing in the Assembly Department. There were 126,000 units in the ending work in process inventory of the Assembly Department. How many units were transferred to the next processing
department during the month?
a. 1,992,000 b. 1,992,000 c. 2,118,000 d. 1,866,000 e. 1,398,000 f. 1,182,000
Chapter 6 Solutions
Operations Management
Ch. 6.2 - MORTON SALT Introduction Morton Salt is a...Ch. 6.2 - MORTON SALT Introduction Morton Salt is a...Ch. 6.2 - MORTON SALT Introduction Morton Salt is a...Ch. 6.2 - MORTON SALT Introduction Morton Salt is a...Ch. 6.2 - MORTON SALT Introduction Morton Salt is a...Ch. 6.2 - MORTON SALT Introduction Morton Salt is a...Ch. 6.3 - FOXCONN SHIFTS ITS FOCUS TO AUTOMATION Foxconn...Ch. 6.3 - FOXCONN SHIFTS ITS FOCUS TO AUTOMATION Foxconn...Ch. 6.3 - Prob. 2.1RQCh. 6.3 - Prob. 2.2RQ
Ch. 6.5 - Prob. 1.1RQCh. 6.5 - Prob. 1.2RQCh. 6 - Explain the importance of process selection in...Ch. 6 - Briefly describe the five process types, and...Ch. 6 - Prob. 3DRQCh. 6 - Briefly describe computer-assisted approaches to...Ch. 6 - What is a flexible manufacturing system, and under...Ch. 6 - Prob. 6DRQCh. 6 - Why might the choice of equipment that provides...Ch. 6 - Prob. 8DRQCh. 6 - Prob. 9DRQCh. 6 - Briefly describe the two main layout types.Ch. 6 - Prob. 11DRQCh. 6 - Prob. 12DRQCh. 6 - What is the goal of Line balancing? What happens...Ch. 6 - Why are routing and scheduling continual problems...Ch. 6 - Prob. 15DRQCh. 6 - Prob. 16DRQCh. 6 - The City Transportation Planning Committee must...Ch. 6 - Identify the fixed-path and variable-path...Ch. 6 - Prob. 19DRQCh. 6 - Prob. 20DRQCh. 6 - Prob. 21DRQCh. 6 - Prob. 22DRQCh. 6 - What is cellular manufacturing? What are its main...Ch. 6 - Prob. 24DRQCh. 6 - Prob. 25DRQCh. 6 - Prob. 1TSCh. 6 - What trade-offs are involved when deciding how...Ch. 6 - Who needs to be involved in process selection?Ch. 6 - Prob. 4TSCh. 6 - Prob. 5TSCh. 6 - Prob. 1CTECh. 6 - Prob. 2CTECh. 6 - What are the risks of automating a production...Ch. 6 - Consider an assembly line such as the burrito...Ch. 6 - Prob. 1PCh. 6 - A manager wants to assign tasks to workstations as...Ch. 6 - A manager wants to assign tasks to workstations as...Ch. 6 - A producer of inkjet printer is planning to add a...Ch. 6 - As part of a major plant renovation project, the...Ch. 6 - Twelve tasks, with times and precedence...Ch. 6 - For the given set of tasks, do the following: a....Ch. 6 - A shop works a 400-minute day. The manager of the...Ch. 6 - Arrange six departments into a 2 3 grid so that...Ch. 6 - Using the information given in the preceding...Ch. 6 - Using the information in the following grid,...Ch. 6 - Arrange the eight departments shown in the...Ch. 6 - Arrange the departments so they satisfy the...Ch. 6 - a. Determine the placement of departments fix a...Ch. 6 - Prob. 15PCh. 6 - Develop a process layout that will minimize the...Ch. 6 - Prob. 17PCh. 6 - Rebalance the assembly line in Problem 7. This...
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- Manufacturing Company uses FIFO method of accumulating costs in a two-department process. Materials are introduced at the inception of the process except for a special material which is added in department 2 at 60% completion as to overhead. Inspection is done at the end of the process in both departments. Production data for Department 2 are given below: In process, beginning, (80% labor, 70% overhead)2,000 Transferred in 14,900 In process, ending (40% labor, 20% overhead) 3,000 Normal spoilage 200 Abnormal spoilage (found at 30% completion as to laborand 15% as to overhead due to internal failure) 400 Cost data for the month:In process beginning:Transferred in 15,020 Special materials 1,900 Direct labor 4,388 Overhead 11,044 Current costs:Transferred in 137,080 Special materials 14,030 Direct labor 46,000 Overhead 113,564 The cost of units transferred to finished goods is?The cost of spoilage charged to revenue is?arrow_forwardArrange six departments into a 2 × 3 grid so that these conditions are satisfied: 1 close to 2, 5 close to 2 and 6, 2 close to 5, and 3 not close to 1 or 2.arrow_forwardA restaurant has a maximum capacity to serve 60 customers at any given point of time. However, over extended periods in a day, all tables are occupied and the restaurant staff are able to reconfigure the layout to regularly serve 70 customers with many customers still queuing up to get inside the restaurant. What is the utilization of the restaurant?arrow_forward
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