Suppose you are operating a bakery that makes croissants (a type of roll with filling inside of it) in batches of 80 croissants at a time Preparation Department The dough and filling for the croissants are prepared separately in the same department However, since the dough and the filling preparation require different equipment and labor, they can be prepared at the same time Only enough dough and filling are prepared for one batch at a time and due to space constraints, only one batch (which contains both the dough and the filling) can be in the department at a time Thus, the batch is not done in the preparation department until both the dough and the filling preparations have been completed Preparing the dough involves three sequential steps, mixing, proofing, and roll cutting Mixing takes 6 minutes batch, proofing takes 15 minutes per batch, and rolling and cutting takes a total of 9 minutes batch Preparation of the filling requires a single step that takes 12 minutes per batch Once the batch leaves the preparation department, it will go through the Fill Fold Department, Baking Department, and a Packing Department, in that order Each department can only handle one batch at a time Fill Fold Department takes 15 seconds per croissant Baking Department takes 25 minutes per batch Packing Department takes 15 minutes per batch Queues On average there are 0 5 batches of croissants between the Preparation Department and the Fill Fold Department and 1 0 batches between the Fill Fold Department and the Baking Department What is the capacity of the Bakery in batches per hour a 2 0 batches hour b 2 2 batches hour c 2 4 batches hour d 2 6 batches hour If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Preparation Department a 1 00 b 0 83 c 0 67 d 0 5 If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Baking Department a 1 00 b 0 83 c 0 67 d 0 50 If the system is operating at maximum capacity, what is Total WIP in Departments and Queues a 4 20 b 4 40 c 4 50 d 4 60 If the system is operating at maximum capacity, what is the average throughput time from the time a batch enters the preparation department until the batch leaves the packing department a 125 minutes b 135 minutes c 145 minutes d 155 minutes What is the capacity of the Bakery in batches per hour a 2 0 batches hour b 2 2 batches hour c 2 4 batches hour d 2 6 batches hour If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Preparation Department a 1 00 b 0 83 c 0 67 d 0 5 If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Baking Department a 1 00 b 0 83 c 0 67 d 0 50 If the system is operating at maximum capacity, what is Total WIP in Departments and Queues a 4 20 b 4 40 c 4 50 d 4 60 If the system is operating at maximum capacity, what is the average throughput time from the time a batch enters the preparation department until the batch leaves the packing department a 125 minutes b 135 minutes c 145 minutes d 155 minutes

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Suppose you are operating a bakery that makes croissants (a type of roll with filling inside of it) in batches of 80 croissants at a

Suppose you are operating a bakery that makes croissants (a type of roll with filling inside of it) in batches of 80 croissants at a time.

Preparation Department: The dough and filling for the croissants are prepared separately in the same department. However, since the dough and the filling preparation require different equipment and labor, they can be prepared at the same time. Only enough dough and filling are prepared for one batch at a time and due to space constraints, only one batch (which contains both the dough and the filling) can be in the department at a time. Thus, the batch is not done in the preparation department until both the dough and the filling preparations have been completed. Preparing the dough involves three sequential steps, mixing, proofing, and roll & cutting. Mixing takes 6 minutes/batch, proofing takes 15 minutes per batch, and rolling and cutting takes a total of 9 minutes/batch. Preparation of the filling requires a single step that takes 12 minutes per batch. Once the batch leaves the preparation department, it will go through the Fill & Fold Department, Baking Department, and a Packing Department, in that order. Each department can only handle one batch at a time.

Fill & Fold Department takes 15 seconds per croissant.

Baking Department takes 25 minutes per batch.

Packing Department takes 15 minutes per batch.

Queues: On average there are 0.5 batches of croissants between the Preparation Department and the Fill & Fold Department and 1.0 batches between the Fill & Fold Department and the Baking Department.

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What is the capacity of the Bakery in batches per hour? a. 2.0 batches /hour b. 2.2 batches /hour c. 2.4 batches /hour d. 2.6 batches /hour If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Preparation Department? a. 1.00 b. 0.83 c. 0.67 d. 0.5 If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Baking Department? a. 1.00 b. 0.83 c. 0.67 d. 0.50 If the system is operating at maximum capacity, what is Total WIP in Departments and Queues? a. 4.20 b. 4.40 c. 4.50 d. 4.60 If the system is operating at maximum capacity, what is the average throughput time from the time a batch enters the preparation department until the batch leaves the packing department? a. 125 minutes b. 135 minutes c. 145 minutes d. 155 minutes What is the capacity of the Bakery in batches per hour? a. 2.0 batches /hour b. 2.2 batches /hour c. 2.4 batches /hour d. 2.6 batches /hour If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Preparation Department? a. 1.00 b. 0.83 c. 0.67 d. 0.5 If the system is operating at maximum capacity, what is the average WIP inventory (in batches) in the Baking Department? a. 1.00 b. 0.83 c. 0.67 d. 0.50 If the system is operating at maximum capacity, what is Total WIP in Departments and Queues? a. 4.20 b. 4.40 c. 4.50 d. 4.60 If the system is operating at maximum capacity, what is the average throughput time from the time a batch enters the preparation department until the batch leaves the packing department? a. 125 minutes b. 135 minutes c. 145 minutes d. 155 minutes