Required information

Problem 7-2 [LO 7-2, LO 7-3, LO 7-5]

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Penny loves pastries. She wanted everyone else to love pastries, too, so she started Pennys Pastries in Orange County about 3 years ago. After a shaky start, she scored Southern California. This case describes Pennys daily baking process. Pennys bakery starts preparing fresh pastries every morning about 1:00 a.m. for delivery to local stores by 5:30 a.m. The selection and quantity of pastries vary according to the day of the week as well as the time of the year.

INVENTORIES: Although Penny has a number of her own specialties, she makes many of her baked products according to Starbucks requirements. So, every day she makes some of her own pastries for sale in her bakeries as well as all the pastries for the various Starbucks locations. Currently, her finished goods inventory can include more than 50 different kinds of pastries and baked products. Because of the volume that Penny produces, she maintains an extensive inventory of the ingredients that she uses in her baked goods, such as flour, butter, milk, chocolate, and cinnamon.

BAKING PLANS: Penny carefully plans the contents and preparation of each finished product (pastry and baked good). There are two parts to her formal plansan ingredient list and a recipefor each baked product. The ingredient list specifies the quantity of each ingredient required for each finished product. The recipe defines the sequence of steps that her bakers follow to prepare each finished product. The recipe steps also set the standard number of labor-hours, as well as the specific equipment used, to prepare a standard batch of each finished product.

DAILY BAKING PROCESS: Early each morning, the supervisor prepares a daily baking order that specifies the quantities of all the different finished products to be prepared that day. As soon as the various products and quantities are known, an inventory clerk uses the ingredient list to issue all the ingredients necessary for the day, moving them from the storeroom to the baking area. In some cases, the clerk may issue ingredients several different times for each daily baking order so that none of the refrigerated items are left out longer than necessary. Penny assigns sequential issue numbers to each issue during the day, and the clerk carefully records the quantity of each ingredient issued.

Pennys bakers prepare the finished products in batches. Each batch produces one finished baked good product. A supervisor (who could be different from the supervisor who issued the baking order) issues a batch order to start the baking process for that batch. The bakers then prepare the ingredients in a series of baking steps according to the recipe for that product using the equipment and ovens specified in the recipe. Pennys bakery has an array of ovens and baking equipment, tracked by equipment number, to keep up with the daily baking production volumes. Because each oven has different characteristics, the baking time for each product can depend on the particular oven used. The baking steps usually involve mixing ingredients, preparing the pastries, placing the prepared items in an oven for baking, and then removing the products and placing them on cooling racks, ready for packing. Each actual baking step may involve the use of multiple pieces of baking equipment and multiple bakers. Penny carefully tracks actual hours of labor and equipment use for each baking step.

GENERAL INFORMATION: Penny does not separately identify employees as supervisors, inventory clerks, or bakers. There is one employee entity. Information on ingredient lists, recipe, finished products, ingredients, and employees is put into the database before those entities are linked to events or type images.

Use the below image to answer part a questions.

Use the below image to answer part b questions.

Problem 7-2 Part c

Required:

c. Using the case information and attributes list shown below, fill in the missing blanks in the table listing below with the correct attribute.

Attributes:

1. Actual baking time for this baking step and this oven
2. Baking order#
3. Baking order date
4. Baking step#
5. Batch#
6. Batch finish time
7. Batch start time
8. Employee#
9. Employee hours worked on this baking step
10. Ingredient#
11. Ingredient cost
12. Ingredient description
13. Ingredient list#
14. Ingredient list description
15. Ingredient QOH
16. Ingredient unit of issue
17. Issue#
18. Issue date/time
19. Employee name
20. Employee pay rate
21. Equipment#
22. Equipment description
23. Equipment manufacturer
24. Finished product#
25. Finished product description
26. Finished product number of calories
27. Finished product price
28. Finished product QOH
29. Qty of this baked product ordered by this daily baking order
30. Qty of this baked product prepared in this batch
31. Qty of this ingredient issued on this issue#
32. Qty of this ingredient required for this finished product
33. Recipe step#
34. Recipe step description
35. Standard baking time for this recipe step with this oven
36. Standard labor hours for this recipe step
37. Total labor hours for this baking step

Resources Equipment Finished product Ingredients Events Baking order Baking step Batch Issue ingredients Agents Employee Type images Ingredient list Recipe step Linking tables Issue-Ingredient Ingredient list- Ingredient Recipe step- Equipment Baking step- Equipment Baking step- Employee Baking order- Finished product Equipment # (PK), equipment manufacturer (PK), finished product description, finished product QOH, finished product price, finished product number of calories (PK), ingredient description, ingredient cost, ingredient QOH, ingredient unit of issue Baking order # (PK), , employee # (FK) (PK), total labor hours for this baking step, batch # (FK), (FK) batch # (PK), batch finish time, batch start time, quantity of this baked product prepared in this batch, (FK), baked product # (FK), Emp # (FK) Issue # (PK), Issue date/time, Emp # (FK), Baking order # (FK) (PK), employee name, employee pay rate Ingredient list # (PK), finished product # (FK) (PK), recipe step description, standard labor hours for this recipe step, issue # + ingredient # (PK), quantity of this ingredient issued on this issue # ingredient list # + (PK), quantity of this ingredient required for this finished product recipe step # + equipment # (PK), standard baking time for this recipe step with this oven + equipment # (PK), actual baking time for this baking step and this oven Baking step # + Emp # (PK), Employee hours baking order # + finished product # (PK), quantity of this baked product ordered by this daily baking order (FK) Resources Equipment Finished product Ingredients Events Baking order Baking step Batch Issue ingredients Agents Employee Type images Ingredient list Recipe step Linking tables Issue-Ingredient Ingredient list- Ingredient Recipe step- Equipment Baking step- Equipment Baking step- Employee Baking order- Finished product Equipment # (PK), equipment manufacturer (PK), finished product description, finished product QOH, finished product price, finished product number of calories (PK), ingredient description, ingredient cost, ingredient QOH, ingredient unit of issue Baking order # (PK), , employee # (FK) (PK), total labor hours for this baking step, batch # (FK), (FK) batch # (PK), batch finish time, batch start time, quantity of this baked product prepared in this batch, (FK), baked product # (FK), Emp # (FK) Issue # (PK), Issue date/time, Emp # (FK), Baking order # (FK) (PK), employee name, employee pay rate Ingredient list # (PK), finished product # (FK) (PK), recipe step description, standard labor hours for this recipe step, issue # + ingredient # (PK), quantity of this ingredient issued on this issue # ingredient list # + (PK), quantity of this ingredient required for this finished product recipe step # + equipment # (PK), standard baking time for this recipe step with this oven + equipment # (PK), actual baking time for this baking step and this oven Baking step # + Emp # (PK), Employee hours baking order # + finished product # (PK), quantity of this baked product ordered by this daily baking order (FK)