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    Operations Problem

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    4. Mad Hatter's

    You are hired as a consultant to a growing national fast food chain, which serves a mix of basic
    sandwiches, salads and gourmet pizzas, and has both eat-in and take-out customers. You are
    visiting the Durham restaurant and given the below information about the restaurant.

    A description of how customers/food orders arrive and are processed is provided below. In all of
    your analysis on this problem, work with long-run averages and ignore unexplained or random
    variation. A process flow diagram showing the flow of work through the system and the
    processing rates is given (attached).

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    https://brainmass.com/business/business-math/operations-problem-122774

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    4. Mad Hatter's

    You are hired as a consultant to a growing national fast food chain, which serves a mix of basic
    sandwiches, salads and gourmet pizzas, and has both eat-in and take-out customers. You are
    visiting the Durham restaurant and given the below information about the restaurant.

    A description of how customers/food orders arrive and are processed is provided below. In all of
    your analysis on this problem, work with long-run averages and ignore unexplained or random
    variation. A process flow diagram showing the flow of work through the system and the

    processing rates is given below.

    Take-out Customers

    INFORMATION BAR

    The average group of

    Eat-in Customers

    Order Counter: take orders, process payment

    2 servers

    Kitchen: prepare food

    5 workers

    Processing rate:
    120 customers/hr

    Processing rate:
    75 customers/hr

    diners (eat-in or take-
    out) contains 3 people.
    After placing their
    order, customers step
    aside and wait for their
    meals to be prepared.

    The orders are
    communicated to the
    kitchen automatically,
    and processed by the
    kitchen workers in the
    same way (and with the
    same speed) as eat-in
    orders. However, eat-in
    orders get priority over
    take-out orders if the
    work load gets too
    heavy for the kitchen to
    handle.

    When a group's order is

    Eat-In
    Customers
    Dining Room
    30 seats

    Processing
    Rate:
    120 cust./hr

    Take-Out
    Customers

    EXIT

    ready, they pick it up
    from a window between
    the kitchen and dining
    room. (Assume that the
    time it takes to place the
    food in the window is
    included in the meal
    preparation time above.)

    The gross profit from an
    average eat-in customer
    is $4 and from an
    average take-out
    customer $2.

    a) Suppose that dinner time (5pm-9pm) is the peak time of the day. During ...

    Solution Summary

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