Capacity is the maximum rate of output from a transportation process (Pineault, 2012, p. 110). To find the capacity of the ordering process at the Swanky Hotel, it is best to break down each step: - The service manager takes orders by phone = 2 minutes per order = 30 orders per hour - The amount of time to prepare food = 16 minutes per order = 3.75 per hour - There are 4 chefs in the kitchen, so 3.75 orders per hour x 4 = 15 - If there is a drink order, then drink orders = 3 minutes to fill by 1 bartender = 20 orders per hour - Taking the order to the room and billing the guest = 20 minuters per waiter = 3 per hour - There are 6 waiters, so 3 orders per hour x 6 = 18 orders per hour The capacity for this process is the minimum of the capacity of each resource, therefore the capacity would be 15 orders per hour, as with 4 chefs in the kitchen and each one averaging 3.75 orders an hour, the kitchen can process 15 orders per hour. The bottleneck of any process is the most constraining resource, or the one with the smallest capacity (Pinealt, 2012, p. 111). The bottleneck in this case would the kitchen preparation time. Even though the manager is able to take up to 30 orders per hour, the kitchen is only able to handle half of the amount of orders in the same amount of time.
• Given the data on arrival and service times, how would you calculate an average arrival rate and service rate? The average arrival rate can be determined from Exhibit 4. Exhibit 4 gives us the arrival rate per half hour for three different possibilities viz. Normal, Peak and super peak intensity of flow. We can calculate the average flow rates for each individual scenario and then find the weighted average (by number of days) of these three scenarios to get a single average arrival rate (Ri) Service rate is determined by number of tellers divided by the time taken by each teller to service one customer.
This is a very useful report, because if a lead time of 3 days is not met I can identify which department or member of staff was at fault. Time recording – This helps me to monitor how many clubs could be built per person per hour. This system is very good, because if at the end of the day my daily target is not met, looking at this report I can identify what went wrong and which station or member of staff was struggling. This report is filled in by each operator at each station. Part 3 Be able to understand performance support for
Restrained eaters have a self-imposed desired intake. Once they have gone above this boundary they continue to eat until they reach satiety. In support of this theory, Wardle and Beales (1988) looked at 27 obese women and randomly assigned them either to the diet group, the exercise group or the non-treatment group for seven weeks. At four weeks and six weeks all participants were assessed under lab conditions. At week four, food intake and appetite were assessed before and after a “preload”.
4. Ricky’s Fiesta Diner is a family-owned restaurant that serves pizza and Italian dishes. Data concerning the restaurant’s monthly revenues and costs appear below (q refers to the number of meals served): | |Formula | |Revenue
Escoffier’s “brigade” system, or hierarchical, shows the level of experience from the chef to the dishwasher. At the end of the 19th century and the beginning of the 20th century, the height of the chef’s hat, or toque, meant the role of each person in the brigade. The highest hat was worn by the leading chef (gros bonnet). It didn’t matter your age, it was your technique and ability that would help you move through the ranks. If you also had character, you had way better chances of becoming the head chef.
There are two Food Champions, each capable of handling 100 orders per hour. How long should it take to be served by the restaurant (from the time a customer enters the kiosk queue until her food is delivered)? Use queuing models to estimate this. λ=Arrival Rate μ=Service Rate Based on M/M/1 Model So, λ=360040=90 Customers per hour μS (Service Champion)= 120 Customers per hour μF (Food Champion)= 200 Customers per hour Now, we need to calculate Average Total Time spent by customer in complete system: Ls (Service Champion) =λμ-λ Ls = 90120-90=3 Customers Ws (Service Champion) = Lsλrnote Ws = 390=0.033 hour or 2 min or 120 sec Ls (Food Champion) =λμ-λ Ls = 90200-90=0.82 customer Ws (Food Champion) = Lsλ Ws = 0.8290=0.009 hour or 0.54minor32.72sec ∴Total Average Time=WService+ WFood =120+32.72=152.72 seconds 3. On average, how busy are the Customer Service Champions and the two Food Champions?
The chef with the higher score is declared the winner. (Wikipedia, the free encyclopedia, Iron Chef America) Another competitive food show is Top Chef. Each episode of Top Chef has two challenges. They start off with a Quickfire Challenge. In this challenge, each chef has to cook a dish with certain requirements such as, using specific ingredients or to inspire a certain taste, or participate in a culinary-related challenge such as a mise en place relay or a taste test.
This study will examine trends among small and midsized company wellness programs, and how program effectiveness is determined. 400 human resource professionals with decision-making roles of small to mid-sized organizations, who have wellness programs already in place, will be asked to complete a 30 item survey that was developed for this study. Using a retrospective analysis of subject data over a 3 yr. period, summary measures of program characteristics were calculated and charted as simple averages. Chapter 1 Introduction Background Every year, studies indicate the growing health crises America faces. Common health issues that Americans live with are: diabetes, high blood pressure, obesity and depression, and these are the same health issues that Americans take to work on a weekly basis.
Conjugal role is the term used in describing the delegation of tasks in the family. Bott divides this into two categories namely segregated roles in where the husband and wife have specific roles such as cooking for the wife and repairing for the husbands. The other category is joint roles in where both husband and wives share the domestic tasks equally. The view that domestic labor is becoming more equal can be seen from the work of Wilmott and Young in their study of the symmetrical family. In their research they found that 72% of men help with housework at least once a week.