IMgt/KF/Tut01

THE UNIVERSITY OF THE WEST INDIES

St. Augustine
FACULTY OF ENGINEERING

Tutorial 1: Analysis of P/O Systems

C1 C2 C3 C4
I1 I2 I3 I4
Design X Planning Production Distribution

O1 O2 O3 O4
M1 M2 M3 M4
C5 C6 C7 C8
I5 I5 I7 I8
Design Y Planning Production Distribution

O5 O6 O7 O8
M5 M6 M7 M8
C9 C10 C11 C12
I9 I10 I11 I12
Design Z Planning Production Distribution

O9 O10 O11 O12

M9 M10 M11 M12
Keys: I1..12 – Input elements; C1..12 – Control elements;
O1..12 – Output elements; M1..12 – Mechanism elements

Descriptions:
The diagram depicts a SADT (Structured Analysis and Design Technique) model of three products or
services (such as "X", "Y" and "Z") that are produced via jobbing, batch and flow production/operations
systems, respectively and/or vice versa. These products/services would have certain inter-relationships. For
example, "X" could be a part, a sub-assembly or a component of "Y" and/or "Z"; or together, they could also
be a product or service of their own in different stages of production (i.e. from a prototype via a trial/pilot to
a final form).

Tasks:
1) Name any chosen examples for "X", "Y" and "Z" products/services, respectively.
2) Describe briefly the interrelationship among these products/services and how they fit into jobbing,
batch and flow production/operations process.
3) Use the given SADT model to bring in as many Input, Output, Control and Mechanism elements
that would apply in different stages of the production process for these products/services.
Table of Contents


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List of Figures

Figure 1: The Food Cart.................................................................................................................. 2

Figure 2: SADT Model of Entire System ....................................................................................... 4

Figure 2: SADT Model of Tier 1 .................................................................................................... 5

Figure 3: SADT Model of Tier 2 .................................................................................................... 8

Figure 4: SADT Model of Tier 3 .................................................................................................. 11



Introduction
The following project outlines the design, production and planning of a food cart to serve meals
to the student population at the University of the West Indies (UWI), St. Augustine campus. The
development of a food cart business venture was considered to be a viable idea as there is a
growing demand for convenient and affordable food options for students who are “on the go”.

As with any new venture, the product and process must be clearly defined. Failure to do so can
threaten the success of the business. Additionally, there are potential risks associated, which
must be considered as inadequate identification and poor risk management can negatively impact
the business.

As such, the project will be done in two sections. The first section is the general description and
development of the Structured Analysis and Design Technique (SADT). The second section shall
address the Quality Function Deployment (QFD) and Failure Mode and Effects Analysis
(FMEA).

The SADT analysis will be used to develop a well-structured and concise conceptual model for
the food cart business while FMEA documents current knowledge and actions about the risks of
failures, for use in the continuous improvement of the food cart.



Product Description
The food cart is a practical and mobile food outlet used for the preparation, sale and distribution
of food items to the student populace. The cart will be manufactured to include the appliances
needed to store and prepare food on site. Some of the special features of the cart include a water
storage tank system, ventilation windows, three compartment sinks, skid-free and easy to clean
surfaces, and proper lighting fixtures. The design of the cart shall be done in accordance with
international guidelines, the national road and food safety standards.

The cart will be operated on weekdays with each day having a predetermined menu selection.
The bulk of the ingredient preparation will be done prior to opening business hours. It will
require one cashier and one chef to service the customers. The customer must wait in a queue,
thereafter the cashier takes his or her order and sends the order to the chef to assemble the meal.
The customer would be directed to another queue to collect their food items.

Figure 1:The Food Cart



Creativity and Innovation
Food carts are an easy way for the preparation and sale of food in an environment which can be
customized/ tailored to the needs of customers. In this case, the food cart will be made in keeping
with the needs of the UWI students at St. Augustine campus, both in terms of the external
aesthetics and development of the menu. In addition, the food cart shall be fully mobile around
the campus, giving it a competitive advantage over other fast food establishments which are
confined to fixed locations, offering students added convenience.

Instead of outsourcing a generic food cart, the team made a strategic decision to manufacture the
cart from scratch. This will allow for the manipulation of the features of the cart as outlined by
the customer requirements. It also eliminates the high importation costs, thus allowing affordable
pricing of food items on the menu.

The Unique Selling Proposition (USP) of the food cart initiative includes:
•
low manufacturing cost;
•
affordable food prices;
•
a variety of menu options;
•
excellent customer service; and
•
quality food.



Analysis of P/O System

SADT Analysis of the Entire System

Figure 2: SADT Model of Entire System

The figure above shows the SADT analysis of the entire food cart system and the
interrelationships between the tiers.



Tier 1: “Requirements for the Design of Menu and the Food Cart”

SADT Analysis of Tier 1

Figure 3: SADT Model of Tier 1

Design Stage
I1 – Market opportunity (demand for cheaper and more accessible food alternatives)
C1 – Time and knowledge of team
M1 – Recording materials (e.g. pen and paper)
O1 – Possible solutions

Planning Stage
I2 – Possible solutions
C2 – Time, budget and knowledge of team
M2 – Concept Scoring Matrix
O2 – Final solution (idea of food cart)



Production Stage
I3 – Final solution (idea of food cart)
C3 – Time and budget
M3 – Microsoft Word
O3 – Questionnaire

Distribution Stage
I4 – Questionnaire
C4 – Time
M4 – Distribution means (i.e. Google Forms),
O4 – Customer requirements (i.e. results of questionnaire), finalized menu

Description of Tier 1
At the UWI, there is a demand for cheaper and accessible food options that is currently
unfulfilled. The recognition of a business opportunity resulted in the generation of multiple ideas
and possible solutions from which a final solution was selected (using a Concept Scoring
Matrix). A questionnaire was then designed and distributed via Google Forms in order to
determine the customer requirements as well as the menu.



Justification of P/O Classification for Tier 1
This tier, “Requirements for the Design of Menu and the Food Cart”, is considered a jobbing or
one-off system. This is because the majority of the outputs for each of the components involved
a single entity. In addition, this tier embodies similar characteristics of a jobbing system such as
the need for highly skilled persons (i.e. for generation of possible solutions, statistical analysis of
questionnaire, etc.). It also involves high unit costs, low utilization of equipment and variable
lead times.

Although the system is required to produce many copies of the same questionnaire for the sake
of distribution, the system cannot be considered to be a flow production system or mass
production system as the job is only done once (i.e. there is a one-time only demand).
Additionally, since there is no variation in the questionnaire or menu produced, the job cannot be
considered to be produced under a batch production system either.

Tier 2: “Planning and Production of the Food Cart”

SADT Analysis of Tier 2

Figure 4: SADT Model of Tier 2

Design Stage
I5- Finalized menu and customer requirements
C5 – Road Safety Regulations, Food Standards, knowledge and skill of the project team
M5 – Computer Aided Design Programme (SolidWorks)
O5 – Multiple food cart and floor layout designs

Planning Stage
I6 – Multiple food cart and floor layout designs
C6 – Time, budget, knowledge and skill of project team
M6 – Concept Scoring Matrix and Computer Aided Design Programme (SolidWorks)
O6 – Final food cart dimensions and specifications

Production Stage
I7 – Final food cart dimensions and specifications
C7 – Time, budget and workmanship
M7 – Fabrication equipment
O7 – Constructed food cart

Distribution Stage
I8 – Constructed food cart and delivery information
C8 – Cost and timely delivery
M8 – Handling equipment
O8 – Delivered food cart

Description of Tier 2
The specifications for the food cart were ascertained based on the customer requirements and
menu. From these requirements, numerous concepts were generated by the team using a
Computer Aided Design (CAD) Programme. A Concept Scoring Matrix was then used to select
the best concept which was further developed in SolidWorks. The required specifications for the
chosen food cart were also obtained. Using these specifications, the food cart was constructed.
After this stage, it was delivered to the UWI.



Justification of P/O Classification for Tier 2
The “Planning and Production of the Food Cart” tier would also be considered a jobbing or one-
off production system. This is because the entire tier aims to yield a single product (i.e. the food
cart). In each component of this tier, the work is different with no repetition. The whole job is
one operation. This tier also entails the use of highly skilled persons with high unit costs (i.e.
generation of designs, fabrication etc.) which is also a characteristic of a jobbing system.

Since only one unit of a single product (the food cart) is being manufactured and distributed, the
system rejects the criteria for a batch production system, flow production system and mass
production system.



Tier 3: “Operation of the Food Cart”

SADT Analysis of Tier 3

Figure 5: SADT Model of Tier 3

Design Stage
I9- Delivered food cart, finalized menu
C9 – Demand, location, scheduling criteria and food truck capacity
M9 – Microsoft Excel
O9 – Work and food schedules

Planning Stage
I10 – Work and food schedules and skilled labour
C10 – Storage capacity and location
M10 – Linx machine and cash register
O10 – Customer order and receipt



Production Stage
I11 – Customer order and prepared ingredients
C11 – Storage capacity (which limits amount of raw materials/ingredients available) and
workmanship
M11 – Food preparation equipment (e.g. knives, cutting board, stove, etc.)
O11 – Finished food

Distribution Stage
I12 – Finished food
C12 – Operational costs (e.g. employee wages and cost of food and ingredients) and timely
service
M12 – Packaging (e.g. Styrofoam containers and plastic bags)
O12 – Packaged and delivered food to customers

Description of Tier 2
After the food cart was delivered, the work and food schedules were determined based on the
finalized menu. Skilled labour was then hired. Subsequently, the employees would take customer
orders and give the customers a receipt for their purchase. The customer order would then be
sent to the chef who prepared the food. After the food is prepared, it is then packaged in
Styrofoam containers and given to the customers.



Justification of P/O Classification for Tier 3
The “Operation of the Food Cart” tier can be considered a batch production system as customers
are asked to select goods from a finite menu. This selection process means that the operators of
the food cart will produce medium quantities of each item on the menu, in anticipation of the
predicted orders. Other aspects of the production system may also be categorized as batch, for
example, certain ingredient components would be prepared beforehand in medium quantities to
be used in the assembly of the meal (i.e. cutting of onions, tomatoes, amount of rice to boil, etc.).

However, some customers may also wish to customize their meal further by adding condiments.
This would be classified as a jobbing process, due to each customer having individual tastes,
however, this would take place externally of the system. Thus, this tier may be considered
overall a batch-style production system.

The system is not a flow or mass production because these systems are highly automated and
involve high volumes. This system volume requirements are relatively small in comparison to
those used in flow and mass and does not involve automation. Hence, it would be considered a
batch production system.



Conclusion
Upon examination of the needs of students of the UWI, it was found that there was a large
demand for more conveniently located and affordably priced fast food options. As such, the team
began the process of examining this potential business venture. This stage of the venture
encompassed the outline of the system through SADT analysis and the determination of the
production system types of each tier.

The system was divided into three tiers: “Requirements for the Design of Menu and the Food
Cart”, “Production of the Food Cart”, which were both classified as jobbing production systems
and “Operation of the Food Cart”, which was determined to be a batch production system.

The next phase of the business venture analysis shall utilize QFD and FMEA tools to investigate
the translation of customer needs to product specifications, as well as further examining the risks
that will be encountered during the running of the business and potential mitigation methods.