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Seoul National University Operations Management Assignment 1

The document describes a process for making a burger at the Krusty Krab restaurant. SpongeBob is responsible for grilling the patty, cutting tomatoes, assembling the burger, and handing it to Squidward. Squidward takes customer orders, gives them to SpongeBob, receives the completed burgers, and gives them to customers. The inputs are meat, tomatoes, and buns. The output is a finished burger. Mr. Krabs oversees the process for quality and efficiency.

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69 views3 pages

Seoul National University Operations Management Assignment 1

The document describes a process for making a burger at the Krusty Krab restaurant. SpongeBob is responsible for grilling the patty, cutting tomatoes, assembling the burger, and handing it to Squidward. Squidward takes customer orders, gives them to SpongeBob, receives the completed burgers, and gives them to customers. The inputs are meat, tomatoes, and buns. The output is a finished burger. Mr. Krabs oversees the process for quality and efficiency.

Uploaded by

mariushes
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Homework #1 / Marius Anton Hessenthaler / 2018-81739

1a)
The process is an order at the Krusty Krab, a Krab Burger restaurant, Squidward takes the
order and SpongeBob SquarePants makes the Krab Burger.
1b)
The input for the process is the krab meat for the patty of the burger, the tomatoes to cut
them and put them on the burger and the bun in which the finished patty and the burger are
placed. The output of the process is a finished burger, which is handed to the customer.
SpongeBob SquarePants is the resource responsible for the activities "grill the patty" (after
SpongeBob got the order he puts a patty for the burger on the grill and grills it), "cutting the
tomatoes" (after SpongeBob grilled the patty he cuts the tomatoes with the resource "knife"
to put them on the burger later), "put tomatoes and patty on the bun" (after SpongeBob cut
the tomatoes he puts the patty and die tomatoes on the lower part of the bun an closes the
burger with the upper part), "hand burger to Squidward" (after the burger is ready
SpongeBob hands the burger to the other resource "Squidward"). Squidward is responsible
for the activities "take the order" (He takes the order from the customer to give it to
SpongeBob), "place order" (Squidward places the order in the window to the kitchen to get
it done by SpongeBob), "hand burger to Squidward (He receives the made order from
SpongeBob), "hand burger to customer" (Squidward hands the burger he got from
SpongeBob to the waiting customer). The resource "knife" is used to "cutting the tomatoes".
Mister Krabs, SpongeBob's and Squidward's employer, designed and over watches the whole
process for quality and time efficiency.
1c)

2a)
A Company's Competitive strategy should determine the operations strategy. The customer
in an upscale restaurant expects high quality and sometimes customized food and a nice
atmosphere. Therefor the process should focus on quality, flexibility for customization on
the product and not too fast in terms of serving to food to let the customer enjoy his stay in
the restaurant.
The customer in a fast food restaurant excepts to get his food fast and for a cheap price.
Therefor the process should be designed to be fast and cheap to allow the company to offer
a good price.
2b) I expect the process in an upscale restaurant to be more like a Job Shop because
customers want their food to be made fresh and after his wishes, so the production should
only start after the order was placed to guarantee its fresh and customized.
I expect the process in a fast food restaurant more like a Flow Shop, because in most fast
food restaurant there is a limited number of products which are all the same and in stock
everytime. The kitchen staff could stop the production of one product and switch to another
if to many pieces of a product are in the storage and produce another product which should
be filled in storage, therefor the production happens most likely in batches.

3) 3,500 kg/week = 500 kg/day (only average)


If there is 1000kg mince in the refrigerator, it will be used on average two days. So, the
maximum of meat that could be kept in the refrigerator should be 1000kg. Assuming that it
is good to keep the refrigerator as full as possible (for example to reduce logistics), they
should keep 1000kg of mince in there. Assuming that the inventory should be kept as low as
possible (for example to reduce bounded capital), the refrigerator should be kept nearly
empty.
If our average inventory is 1000kg, the inventory turn overrate is 1000kg/500kg/day = 2 day
= 0.5 1/day. That means it takes on average 2 days to turn over the average inventory or
50% of the average inventory is turned over per day. (Note: If 1000kg mince are bought and
only restocked after they refrigerator is empty, the average inventory is 500kg and the
average turnover rate is 1 day = 1 1/day)
4)

5a)

5b)
Resource Unit Load Resource capacity Process Resource
in m Unit # of Total Capacity Utilization
(time/job) capacity units per h per h
per h
Lulu 3 20 1 20 6/20=30%
Hairstylis 30 2 3 6 6 100%
t
The process capacity is 6, therefor six customers can be served per hour.
5c)
Resource Unit Load Resource capacity Process Resource
in m Unit # of Total Capacity Utilization
(time/job) capacity units per h per h
per h
Lulu 8 7.5 1 7.5 7.2/7.5=96%
Hairstylis 25 2.4 3 7.2 7.2 100%
t
The new process capacity would be 7.2 customers per hour.

6a)
Resource Unit Load Resource capacity Process Resource
(time/job) Unit # of Total Capacity Utilization
in s capacity units per min per min
per min
Lester 40 1.5 1 1.5 1.5 100%
Rizzo 30 2 1 2 1.5 75%
Maddon 30 2 1 2 1.5 75%
Bold printed information is stated in the text
Capacity Rizzo = 1.5/0.75 = 2
Unit Load Rizzo = 60s/2 = 30s
Activity C takes 30 seconds. Activity C and D are the bottleneck.

6b) Time(A) + Time(B) + Time (D) = 15s + 25s + 30s = 70s

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