Give typing answer with explanation and conclusion business that you have worked with in your career Cashier in supermarket : 1) How would you determine the capacity of your business and measure its efficiency. Use an example to illustrate.
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- Determine the utilization and the efficiency for each of these situations:a. A loan processing operation that processes an average of 7 loans per day. The operation has a design capacity of 10 loans per day and an effective capacity of 8 loans per day.b. A furnace repair team that services an average of four furnaces a day if the design capacity is six furnaces a day and the effective capacity is five furnaces a day.c. Would you say that systems that have higher efficiency ratios than other systems will always have higher utilization ratios than those other systems? Explain.Determine the utilization and the efficiency for each of these situations:b. A furnace repair team that services an average of four furnaces a day if the design capacity issix furnaces a day and the effective capacity is five furnaces a dayShow your calculations. Determine the utilization and the efficiency for each of these situations: A car wash operation processes an average of 60 cars per day. The operation has a design capacity of 100 cars per day and an effective capacity of 80 cars per day. A drive through fast food restaurant has been designed to handle 120 customers during lunchtime (12 to 2 PM) each day, but currently averages only 65 drive through customers at that time. Prior to the recession, when lines of customers were long, the restaurant actually handled a maximum of only 90 customers. Would you say that systems that have higher efficiency ratios than other systems will always have higher utilization ratios than those other systems? Explain.
- Problem 16-15 (Algo) The owner of a large machine shop has just finished its financial analysis from the prior fiscal year. Following is an excerpt from the final report: Net revenue $ 378,000 Cost of goods sold 323,000 Value of production materials on hand 42,500 Value of work-in-process inventory 55,000 Value of finished goods on hand 21,500 Compute the inventory turnover ratio (ITR). (Round your answer to 1 decimal place.) Compute the weeks of supply (WS). (Do not round intermediate calculations. Round your answer to 1 decimal place.)31 please help me please!A company has a factory that is designed so that it is most efficient (average unit cost is minimized) when producing 19,200 units output each month. However, it has an absolute maximum output capability of 23,000 units per month, and can produce as little 7,000 units per month without corporate headquarters shifting production to another plant. If the factory produces 13,280 units ir October, what is the capacity utilization rate in October for this factory? Note: Round your answer to 1 decimal place.A manager must decide which type of machine to buy, A, B, or C. Machine costs are as follows: Machine CostA $40,000B $30,000C $80,000Product forecasts and processing times on the machines are as follows: Processing Time per Unit (minutes) Product Annual Demand A B C 1 16000 3 4 2 2 12000 4 4 3 3 6000 5 6 4 4 30000 2 2 1 a.) Assume that machines operate 10 hours a day, 250 days a year. If we only consider purchasing costs, which machine would have the lowest total cost? b.) Assume machines operate 10 hours a day, 250 days a year. If we select machine A, how many machine A do we need? (Use common sense to decide the answer.)
- Determine the utilization and the efficiency for each of these situations:a. A loan processing operation that processes an average of 7 loans per day. The operation has adesign capacity of 10 loans per day and an effective capacity of 8 loans per dayAs the assistant manager of a restaurant, how many servers will you need given the following information for Saturday night's dinner menu: Demand (dinners served) = 98 dinners per hour Server target utilization = 80 percent Service rate per server = 16 dinners/hour Round your answer up to the nearest whole number. se ersWhat is Louis Vuitton main activities – while highlighting their nature from an operation management perspective (e.g., the production of (a) good(s) or the delivery of service(s), forecasting, purchasing, distribution, scheduling, etc.).
- The information we need when discussing the capacity of our facility is Select one: a. All the Given options b. Amount of available capacity c. Effectiveness of the capacity use d. Maximum capacity productionBriefly explain how a restaurant might use each of the “five ways” listed below to adjust its short-term capacity levels. 1) Vary the price of goods or services 2) Provide customers with information 3) Advertising and promotion 4) Add peripheral goods and/or services 5) Provide reservationsAs the assistant manager of a restaurant, how many servers will you need given the following information for Saturday night's dinner menu: • Demand (dinners served) = 90 dinners per hour • Server target utilization = 90% • Service rate per server = 16 dinners/hour Round your answer up to the nearest whole number. servers