Case Study

MADE BY: Tarun Kumar (62)

Leesha(33)
Sharukh Khan (54)
Tarun Adhana(63)
Yogesh (69)
 Q.1 Briefly describe the cookie
production process.
Ans The company uses batch processing system, wherein the
.

process begins when the management gets orders from its

distributors. Production schedules are then made which
are based on the orders received. In the beginning of every
shift, a list of the cookies to be made that day is delivered
to the person in charge of mixing. The ingredients needed
are activated through a master list containing all the
ingredients to ensure accuracy. The ingredients are then
transferred to the mixers then to a cutting machine.
After that, the cookies are heated to an oven and moved to
a cooling rack. When the cookies are all cooked, they are
manually packed. Lastly, the pack.
Q.2 What are two ways that the company has
increased productivity? Why did increasing the
length of the ovens result in a faster output

Ans. The diagonal-cut cookies require less

space than straight-cut cookies, and the
result is a higher level of productivity.
Automating the ingredients lead to
reduction in the waste of ingredients and
helps on the cut back with human error
when mixing the ingredients.
in faster output rate since it enables
more cookies to be bake.
Q3. What factors cause Lew-mark to carry minimal
amounts of certain inventories? What benefits
results from this policy?
Ans. Minimal amounts of inventories are caused by many
factors. First factor is the quality of the cookies. Since the
company is set on providing a product that is high quality
and does not use preservatives or additives, they use
minimal inventories to retain the freshness of the product
and to avoid waste of resources. Second, lower inventory
costs, the lesser the inventory the lower the costs. Third,
less need for storage space, since there is minimal
inventories used, minimal space is also utilized. Lastly,
satisfied customers, because of the freshness and high
quality of the cookies the company provides satisfaction to
its consumers.
Q4. As a consumer, what things do you
consider in judging the quality of cookies you
buy in a supermarket?
Ans. The main factor in judging the quality of
the cookies is by its quality or freshness.
Fresh or high quality cookies would catch
more customers. Second, the ingredients, if
natural ingredients are used I would be more
enticed to buy cookies. Third is the packaging
of the product, its outer appearance tells a lot
about a product. I would buy a product which
has a really nice and neat packaging.
Q.5. What advantages and what limitations stem
from Lew-Mark’s not using preservatives in
cookies?

Ans.By not using preservatives, the

product would appeal more to
customers, as more people now are
health-conscious. It would also lessen
the costs of the company, since fewer
ingredients are needed. On the other
hand, not using preservatives limits the
shelf life of the cookies.
Q.6. Briefly describe the company’s
strategy.
Ans. New ideas are first examined to
determine whether the cookies can be
made with existing equipment. If so, a
sample run is made to determine the
cost and time requirements. If the
results are satisfactory, marketing tests
are conducted to see if there is a
demand for the product.
Thank You