Cut order planning

Cut order planning are cutting order that direct marker planning and lay planning. Optimal
use of material and cutting system are important consideration in planning cutting order.

1. Responsibilities of cut order planning

Cut order planning translates customer order into cutting order. It is the process that
coordinates customer with all variable of marker making, spreading, and cutting to minimize
total production cost, and timely delivery of merchandise. It seeks the most effective use of
labour, equipment, fabric, and space. Cut order planning involves following responsibilities.

 Examining incoming orders

 Determining volume, size ratios, and selecting marker making procedure
 Determining whether file markers are available or new ones are added
 Developing specification for optimum marker making and fabric utilization.
 Determining more effective use of spreading and cutting equipment and personnel
 Issuing orders for marker making, spreading, and cutting.

2. Factor affecting cut order planning

Cut order planning can be done manually or by computer. New computer technology is faster
and accurate, support more data on all the variable. As many as 50 different variables, in
addition to fabric information, may affect cut order planning. Some are below;

 Number of size in order

 Number of color in order
 Number of sizes allowed in marker
 Maximum spread length
 Maximum ply height
 Usable fabric width
 Grain line in pattern piece
 Cost of all processes

The result of cut order planning are cutting orders that direct marker planning and lay
planning. Optimal use of material and cutting system are important consideration in planning
cutting order.

Marker planning
Marker planning is to determine the most efficient combination of sizes and shades for each
order and to produce the best fabric yield and equipment utilization. One cutting order may
require several markers to optimize marker efficiency.

Lay planning
Lay planning is the basis of managing cutting room labour and table space. Spreading and
cutting schedule are affected by table length, type of equipment, spread length, spreading
time, and cutting time.