n the bakery, we have established that design capacity is 30 pies per day and effective capacity is 20 pies per day. Currently, the bakery is producing 27 pies per day. What is the bakery’s capacity utilization relative to effective capacity?
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n the bakery, we have established that design capacity is 30 pies per day and effective capacity is 20 pies per day. Currently, the bakery is producing 27 pies per day. What is the bakery’s capacity utilization relative to effective capacity?
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- In a job shop, effective capacity is only 50 percent of design capacity, and actual output is80 percent of effective output. What design capacity would be needed to achieve an actual output c eight jobs per week?What is the fundamental distinction between design capacity and effective capacity? Provide a brief exampleIn the bakery, we have established that design capacity is 30 pies per day and effective capacity is 20 pies per day. Currently, the bakery is producing 27 pies per day. What is the bakery’s capacity utilization relative to effective capacity?
- IIn a job shop, effective capacity is only 69 percent of design capacity, and actual output is 76 percent of effective output. What design capacity would be needed to achieve an actual output of 13 jobs per week? What is its effective capacity? a. The Design Capacity needed to achieve the required actual job outputs =Blank 1 (round to whole number) b. The Effective Capacity needed to achieve the required actual job outputs = Blank 2 (round to whole number) Blank 1 Blank 2 Add your answer Add your answerWhat issues are important when changing capacity levels?Explain capacity planning concepts with examples ?
- Explanation of how the capacity analysis reacts to several processes running in simultaneously.A computer repair service has a design capacity of 80 repairs per day. Its effective capacity, however, is 64 repairs per day, and its actual output is 62 repairs per day. The manager would like to increase the number of repairs per day. Which of the following factors should the manager investigate: quality problems, absenteeism, or scheduling and balancing? Explain .Effective capacity is:a) the capacity a firm expects to achieve, given the currentoperating constraints.b) the percentage of design capacity actually achieved.c) the percentage of capacity actually achieved.d) actual output.e) efficiency.
- Fast Burger Inc. is building a new restaurant near a college football stadium. The restaurant will be open 16 hours per day, 360 days per year. Managers have concluded that the restaurant should have the capacity to handle a peak hour demand of 120 customers. Assume front-counter service personnel can take and assemble orders at the service rate of 14 customers per hour and the target labor utilization rate for this job is 70 percent. According to the information, determine the the number of front-service counter people that should be assigned to this peak demand period. Only for non-integer results, round your answer UP to the nearest integer. For example, if your answer is 5.05, type 6; if your answer is 5, type 5. Your Answer: AnswerMonique 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 What are the key factors that determine when to add capacity? Why would an organization want to reduce its capacity?Design capacity and effective capacity, describe the difference with examples