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I.

Background of the Study

Kristen’s Cookie Company is planning to provide fresh cookies to starving
students late at night. Since the company bakes on a make-to-order process,
freshness is guaranteed for all of its customers. The company’s main concern
now is to evaluate the preliminary design for their production process.

II.Problem Statement

Should the Kristen’s Cookie Company commence the business using the
preliminary design for the company’s production process?

III.Objectives

• To assess the preliminary design for the company’s production process.

• To decide if there is a need to modify their production process.

IV. Areas to Consider

• Since the company operates under a make-to-order process, they must
seek ways to speed up the preparation of their cookies so as to promote
customer satisfaction.

• Since the persons doing the business are both students, they have to be
careful not to exhaust themselves while baking.
V. Alternative Courses of Action

a) Modify the current design of the production process.

Modified Production System:
Dish- Up
Work (2min./dozen)
Raw
Customer Wash & in
Materia
Orders Mix (6 min.) Proce
ls
ss
Dish- Up
(2min./dozen)

Cooling Baking Set-up Oven
(5 minutes) (9 min./dozen) (1 min/dozen)

Work
in
Proce
ss

Work Packing
(2 min/dozen) Finish
in
ed
Proce
Goods
ss

Packing
(2 min/dozen)
Payment
(1 minute)

Throughput time per dozen:

6 min. + 2 min. + 1 min. + 9 min. + 5 min. + 2 min. + 1 min. = 24
minutes
2 persons 2 persons
Advantage:

• Throughout time will decrease by 2 minutes, since both persons will work
together on the dishing-up and packing process.

Disadvantage:

• Working together on a single process may sometimes cause the delay of
that process. This may happen if the company does not have enough
equipment or utensils for two workers.
b) Launch the business using the current preliminary design of the
production process.

Current Production Process:
Work
Raw
Customer Wash & in Dish- Up
Materia
Orders Mix (6 min.) Proce (2min./dozen)
ls
ss

Work
in Cooling Baking Set-up Oven
Proce (5 minutes) (9 min./dozen) (1 min/dozen)
ss

Work
in
Proce
ss

Finish
Packing Payment
ed
(2 min/dozen) (1 minute)
Goods

Throughput time per dozen:

6 min. + 2 min. + 1 min. + 9 min. + 5 min. + 2 min. + 1 min. = 26 minutes

Advantage:

• There will be proper segregation of duties since responsibilities of each
person have been clarified.
Disadvantage:

• A lot of time will be wasted since each person will have an idle time as
they wait for the other person to finish his/her job.

VI. Recommendation

After careful consideration on the advantages and disadvantages of the
alternatives, the group recommends alternative course of action A which is to
modify the current design of production process.

Course of action A was chosen since this alternative offers a shorter
throughput time for its products by 2 minutes. Since both partners would work
during the dishing-up and packing process, production should speed up given
that they have sufficient utensils for two persons. This way, the goal of having
two persons working at the same time will be fulfilled.

VII. Question

1.) What step in the production of cookies should they plan to minimize
time spent and how should they do it?

2.) Are they prepared to expand their business to outside the campus
customer? Why or why not?

3.) What would be the best way to maximize the production process
Production Management

Case Analysis

Group 4
Laher, Jane

Tesoro, Albeianne

Lura, Kristhian

Tormis, Joneil

Guinomla, Najim

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