BUS644 Week 4 Discussion 2 Monique Food Processing Company and Capacity

BUS644 Week 4 Discussion 2 Monique Food Processing Company and Capacity

 

Monique Food Processing Company and Capacity

Read Problem 6: The “Monique Food Processing Company” in Chapter 8 of your text.

Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process:

Steps

Description

Capacity (Units/Hour)

1

Prepare food

200

2

Measure and place in plastic pouch

175

3

Prepare cardboard box

200

4

Insert pouch into box

300

5

Shrink-wrap box

200

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  1. What is the system capacity, and which is the bottleneck department?
  2. How much slack (unused capacity) is available in other departments?
  3. How much system capacity can be gained by adding capacity to the bottleneck?
  4. What are the key factors that determine when to add capacity?
  5. Why would an organization want to reduce its capacity?

Make and include calculations. Answer questions “a” through “e.” Your response should be 200-250 words.

 

Course: BUS 644 Operations Management
School: Ashford University

  • : 06/02/2020
  • : 15
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