ARCTIC -Naturally cool

TEAM 5
Jawahar.s(28021) Iqbal.k(28024) Koushik.B(28025) Sathish.R(28042) Sriram Kumar.V(28051) Vijayalakshmi(28057)

The fat is then allowed to cool and crystallize by ageing. The mixture is then homogenized and cooled. Then the mixture needs to be pasteurized to reduce the bacteria content in it. The whole processed mixture is sent for freezing and after this stage production of different types of ice-cream begins. Finally the icecreams are packed and hardened to get it in the form available in the market.Operations Team First we blend the required ingredients with the milk in the blender. batch pasteurization makes the icecream more soft. Generally. .

L L 60 40 40 180 60 .G C A F D 60 40 10 30 240 I K L M N Freezing Making Bar Casatta On Cake Packaging Hardening H I I K.Scheduling Notation A B Process Blending Batch Pasteurization Predecessors A Time taken (in mins) 30 60 C D F G H Homogenization Cooling Pre-Heating Continuous Pasteurization Ageing B.

3min respectively. and 30gms of other ingredients whereas it would require 300ml of milk and 40gms of other ingredients to produce a casatta icecream. 30 employees per shift. it would require 200ml of milk.2min.Production Team • Production team has quoted that to produce a cup ice-cream. 8hours each. • As far as labour requirements are concerned . 8hours each. 0. to produce a bar ice-cream. it would require 100ml of milk. its known that one man-hour can produce 200 cup ice-creams or 120 bar icecreams or 100 casatta ice-creams while Machine-hours required for the three varieties are 0. • 11 machines will be operated for 2shifts.1min. sugar etc. and 20gms of other ingredients such as nuts. Similarly. • Employees will be working at 2shifts . . 0.

bar. casatta will be 68000 ice creams packs per day.Marketing team Marketing team of ARCTIC has estimated that the total demand for the 3 major varieties. . namely cup. It is also known from past history that the demand for these three varieties of ice creams will always remain in the ratio 5:2.5:1 respectively.

Rs. we would price our product slightly lower than that of the market leaders • Hence we would be selling cup.10.20. Rs.38 respectively.Finance Team • Since we are just entering into the market.6. casatta icecreams at Rs. • Cost of sales of the 3 varieties of ice-creams are Rs. bar.31. .25.5 • The main objective of finance team is to maximize the contribution by optimum usage of all the resources available. Rs. Rs.

Schedule:1 lists out the distance between various Sources and destinations. Chennai and Coimbatore have a capacity of 15000 units each. on expansion these plants will be able to supply to nearby states too. Madurai and Coimbatore. Madurai plant has a capacity of 35000 units.LOGISTICS TEAM ARCTIC has production plants in Chennai. ARCTIC has newly opened factories in Chennai and Coimbatore on the premise that. . Problem is to arrive at the most cost efficient allocation of production to the retail stores in 8 destinations.

Schedule 1 .

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2min 0.6min Machine-hour 0.1min 0.3min 0.Resource Constraints Variety Cup Bar Casatta Milk 100ml 200ml 300ml Other ingredients 20gm 20gm 40gm Labour-hour 0.5min 0.3min Demand Constraints Variety Cup Bar Casatta Objective Function Max-Demand 40000 20000 8000 MAX Z : 4*x + 5*y + 6.5*z X= Number of cup ice-creams Y= Number of bar ice-creams Z= Number of casattaice-creams .

Production Numbers .

Scheduling Process B A 0 30 30 F 30 40 60 G 40 70 90 30 90 90 C 90 150 150 60 30 60 90 30 0 10 50 I 430 490 30 60 60 430 490 H 190 430 430 D 40 150 150 190 190 770 240 190 K 40 L 40 490 490 490 490 530 530 530 530 M 530 710 710 N 60 710 710 770 770 180 530 Finish .

Critical Path Analysis B A 0 30 30 F 30 40 60 G 40 70 90 30 90 90 C 90 150 150 60 30 60 90 30 0 10 50 I 430 490 30 60 60 430 490 H 190 430 430 D 40 150 150 190 190 770 240 190 K 40 L 40 490 490 490 490 530 530 530 530 M 530 710 710 N 60 710 710 770 770 180 530 Finish .

Transportation problem solution .

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