Homework #10
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School
Diablo Valley College *
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Course
102B
Subject
Industrial Engineering
Date
Jan 9, 2024
Type
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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