ASSIGNMENT_week 7

Name: _____________________________

CHAPTER 7: Design of Work System

Reference: Production and Operations Management

I. Critical Thinking Exercise

Healthy Hots, a fast food restaurant that offer heart-healthy food is experiencing several
difficulties with operations. Although customers like the idea of heart-healthy foodz, and
surveys indicate that customers find the food to be tasty and appealing, business has fallen
off in recent weeks. At this point, the restaurant is not making profit. Customers have
complained about slow service, and employee turnover is high.
Explain briefly how techniques described in this chapter could be used to improve
operations. Be specific about which techniques could be used, how they could be used, and
why do you think those techniques would be helpful?

II. Problem Solving:

1. An analyst has timed a metal-cutting operation for 50 cycles. The average time per cycles was
10.40 minutes and the standard deviation was 1.20 minutes for a worker with a performance
rating of 125 percent. Assume an allowance of 16 percent of job time. Find the standard time for
the operations.
2. A job was timed for 60 cycles and had an average of 1.2 minutes per piece. The performance
rating was 95 percent, and workday allowances are 10 percent. Determine each of the following
a. Observed time
b. Normal time
c. Standard time