There are 50 persons employed in harvesting rice. They will be harvesting 2-hectare rice farm. If they started harvesting 8 o’clock in the morning, what time would they finish the harvesting operation? (Assuming 60 persons-hr/ha).   A. 2:30 B. 2:40 A.M C. 10:24 A.M D. 9:42 A.M

2. A small restaurant is creating a schedule for its wait staff to meet its expected weekly demand. The staff requirements have been determined to be: day monday tuesday wednesday thursday friday saturday sunday 1 staff 3. 3. The restaurant would like its staff to have two consecutive days off, with a preference given to Saturday and Sunday, or one of those two days if the pair is not possible. (a) Create a schedule to meet the staff requirements. How many wait staff are needed? (b) The restaurant believes regular maintenance of the kitchen is important. The kitchen staff would like 1 extra worker whenever they perform main- tenance. On which days of the week should maintenance be scheduled? (c) The restaurant wants to create a 'kid's day' (young children eat for free) to attract customers on days with low demand. Given your staff schedule, which day is best to implement this promotion.

Consider the flow in Figure 7–1 but assume that no patients require follow-upappointments. All patients first check in with the single receptionist, which takesan average of 6 minutes. They are then seen by one of two nurses who take weight,blood pressure, etc., which takes an average of 10 minutes. Finally, they are seenby a GP in an examination room, which takes an average of 16 minutes. There arethree GPs. The table below summarizes this data. Assume the clinic has no waitingroom or examination room constraints.Assume that there are eight patients arriving an hour during working hours.Resource Minutes per patient Number of resourcesReceptionist 6 1Nurse 10 2Doctor 16 3a. What is the capacity of each resource?b. Which resource is the bottleneck and hence what is the capacity of the system?

Benny the Barber owns a one-chair shop. At barber college, they told Benny that his customers would exhibit a Poisson arrival distribution and that he would provide an exponential service distribution. His market survey data indicate that customers arrive at a rate of 4.0 per hour. It will take Benny an average of 8 minutes to give a haircut. Based on these figures, find the following: a. The average number of customers waiting. Note: Round your intermediate calculations to 3 decimal places and final answer to 2 decimal places. Average number of customers waiting b. The average time a customer waits. Note: Round your answer to 2 decimal places. Average waiting time minutes

Station 1 6 min/unit Station 2 Machine A 15 min/unit 6 minutes 20 minutes 91 minutes 226 minutes Station 2 Machine B 15 min/unit Station 3 10 min/unit Station 4 Machine A 60 min/unit Station 4 Machine B 60 min/unit Station 4 Machine C 60 min/unit A manufacturing plant has four stations in the assembly line (illustrated in the image above). A unit needs to be processed at either Machine A or Machine B for Station 2 (parallel lines, both lines performing the same operations). The box is then processed at Station 3. After that, the unit needs to be processed at either Machine A, Machine B or Machine C in Station 4 before leaving the production line. The process time of each station/machine is indicated in the flowchart. What is the process cycle time of this system measured in minutes?

14 Meetings are considered time wasters for managers. Specify one solution to control this time waster. * 5 Enter your answer

SkyChefs, Inc., prepares in-flight meals for a number of major airlines. One of the company’s products is grilled salmon in dill sauce with baby new potatoes and spring vegetables. During the most recent week, the company prepared 4,300 of these meals using 1,250 direct labor-hours. The company paid its direct labor workers a total of $11,250 for this work, or $9.00 per hour.   According to the standard cost card for this meal, it should require 0.30 direct labor-hours at a cost of $8.50 per hour.   Required: 1. What is the standard labor-hours allowed (SH) to prepare 4,300 meals?  2. What is the standard labor cost allowed (SH × SR) to prepare 4,300 meals? 3. What is the labor spending variance? 4. What is the labor rate variance and the labor efficiency variance?

b. The Healthy Food Restaurant, a 24-hour restaurant, faces changing requirements from hour tohour. More workers are needed for peak hours, and fewer are needed in between. The followingTable 6 (below) shows the worker requirement for the first 12 hours in the restaurant:Table 6. Staff Requirement at the Healthy Food RestaurantTime Period 10AM11AM12PM1PM2PM3PM4PM5PM6PM7PM8PM9PMRequirement 8 10 12 12 9 7 6 7 9 10 12 8AssignedOn DutyOverstaffed8(i) You are required to apply the first-hour principle to staff each hour with the required number ofcafeteria staff, showing how many staff are on duty each given hour, the number of staffyou have assigned to work each hour and any overstaffing for each hour. i. Schedule the staff to work in 8-hour shifts.

In addition to overtime pay, the hotel is adopting incentive pay for housekeeping staff at $.85 per room cleaned. Working 40 hours at a base wage of $10.25 per hour, how much money would Tanya make this week, including incentives? (Round to two decimals.) Number of Rooms Cleaned 114 113 112 111 110 109 108 107 106 105 104 103 102 101 100 99 98 97 96 95 94 93 92 91 90 Jan Tanya Nancy Joe Christophe Lia Jay Housekeeper Number of Rooms Cleaned