Mr. Fletcher of Fletcher Corny Dogs at the State Fair of Texas is assessing how many workers he needs to employ for the 2016 State Fair to run his 2 Fletchers Corny Dog booths. Each booth produces 3 types of Corny dogs (amongst other fried foods) and the fair opens for only 3 weeks out of the year. He knows that on average he sells around 400,000 to 500,000 corny dogs per year depending on weather and of course the turn out for the big Red River Rivalry each year. Last year he sold about 455,000 total and he's estimating he will have a total demand this year for 427,000 plus a cushion of 10% for peak times (i.e. weekends, Texas/OU weekend, and Evenings). Below is his estimated demand for the three weeks. Mr. Fletcher knows that he can produce larger lots each hour at booth 1 because he has large fryers there... therefore his processing time per corn dog is lower. The corny dog stands are open for a total of 300 hours during the 3 weeks. He also understands that there will be two shifts of workers. (150 Points) Booth/Type Booth 1 - Regular Booth 1 - Jale pe no Booth 1- Cheddar Booth 2 - Regular Booth 2 - Jale pe no Booth 2 - Cheddar Week 1 40,000 18,750 6,250 35,000 20,000 5,000 Week 2 45,440 21,300 7,100 39,760 22,720 5,680 Week 3 51,200 24,000 8,000 44,800 25,600 6,400 Totals Processing Time (hr) Lot Size SetUp Time (hrs) 136,640 0.031 1950 2 64,050 0.031 1950 2 21,350 0.044 1365 2.5 119,560 0.033 1800 2 68,320 0.033 1800 2. 17,080 0.048 1260 2.5 a) How many workers are needed for each booth for the duration of the fair? (25 points) b) Mr Fletcher is considering not selling the cheddar corny dog version this year, as it doesn't sell near the quantity the other two options do and the fact that given its longer setup time and that it takes longer to make the cheddar version because of an additional step to add cheese the workers do not produce as many. If Mr. Fletcher did away with the cheddar option using the new demand below, how many workers would he need. (25 Points) Booth/Type Booth 1 - Regular Booth 1 - Jale pe no Booth 2 - Regular Booth 2 - Jalepeno Week 1 46,250 18,750 40,000 20,000 Week 2 52,540 21,300 45,440 22,720 Week 3 59,200 24,000 51,200 25,600 Totals 157,990 64,050 136,640 68,320 Processing Time (hrs) Lot Size SetUp Time (hrs) 0.031 1950 2 0.031 1950 2 0.033 1800 2 0.033 1800 2 c) Which is a better option for Mr. Fletcher, all three varieties or just the 2 varieties given the fact that the average worker costs (assume that all workers make $15 an hour). (15 Points) d) Be creative...what other options could Mr. Fletcher consider to maximize his capacity. (10 Points) Mr. Fletcher of Fletcher Corny Dogs at the State Fair of Texas is assessing how many workers he needs to employ for the 2016 State Fair to run his 2 Fletchers Corny Dog booths. Each booth produces 3 types of Corny dogs (amongst other fried foods) and the fair opens for only 3 weeks out of the year. He knows that on average he sells around 400,000 to 500,000 corny dogs per year depending on weather and of course the turn out for the big Red River Rivalry each year. Last year he sold about 455,000 total and he's estimating he will have a total demand this year for 427,000 plus a cushion of 10% for peak times (i.e. weekends, Texas/OU weekend, and Evenings). Below is his estimated demand for the three weeks. Mr. Fletcher knows that he can produce larger lots each hour at booth 1 because he has large fryers there... therefore his processing time per corn dog is lower. The corny dog stands are open for a total of 300 hours during the 3 weeks. He also understands that there will be two shifts of workers. (150 Points) Booth/Type Booth 1 - Regular Booth 1 - Jale pe no Booth 1- Cheddar Booth 2 - Regular Booth 2 - Jale pe no Booth 2 - Cheddar Week 1 40,000 18,750 6,250 35,000 20,000 5,000 Week 2 45,440 21,300 7,100 39,760 22,720 5,680 Week 3 51,200 24,000 8,000 44,800 25,600 6,400 Totals Processing Time (hr) Lot Size SetUp Time (hrs) 136,640 0.031 1950 2 64,050 0.031 1950 2 21,350 0.044 1365 2.5 119,560 0.033 1800 2 68,320 0.033 1800 2. 17,080 0.048 1260 2.5 a) How many workers are needed for each booth for the duration of the fair? (25 points) b) Mr Fletcher is considering not selling the cheddar corny dog version this year, as it doesn't sell near the quantity the other two options do and the fact that given its longer setup time and that it takes longer to make the cheddar version because of an additional step to add cheese the workers do not produce as many. If Mr. Fletcher did away with the cheddar option using the new demand below, how many workers would he need. (25 Points) Booth/Type Booth 1 - Regular Booth 1 - Jale pe no Booth 2 - Regular Booth 2 - Jalepeno Week 1 46,250 18,750 40,000 20,000 Week 2 52,540 21,300 45,440 22,720 Week 3 59,200 24,000 51,200 25,600 Totals 157,990 64,050 136,640 68,320 Processing Time (hrs) Lot Size SetUp Time (hrs) 0.031 1950 2 0.031 1950 2 0.033 1800 2 0.033 1800 2 c) Which is a better option for Mr. Fletcher, all three varieties or just the 2 varieties given the fact that the average worker costs (assume that all workers make $15 an hour). (15 Points) d) Be creative...what other options could Mr. Fletcher consider to maximize his capacity. (10 Points)