Gourmet Food Support (GFS) is a commercial caterer that prepares salads, soups, and baked goods, primarily for sale through other restaurant kitchens. The bakery area of GFS is equipped with one high-capacity oven used for all baked items, which are prepared early in the morning for distribution start- ing at 8:00 am. GFS has the following items to prepare tomorrow morning:

These batches must be baked separately because they require different oven temper- atures, and most batches fill the oven to capacity regardless. All batches must also cool at least one-half hour after baking to be safe to handle, so an 8:00 am distribution time becomes a 7:30 am deadline on baking. Furthermore, the cupcakes and sheet cakes must cool for a full hour after baking, and then require an additional half hour for decorating before distribution.

Questions 

1. What baking sequence is suggested by the shortest processing time (SPT)? 

2. Assume that no time is lost switching between batches in the baking sequence. What is the average flowtime of the SPT sequence (in terms of baking only)? 

3. Suppose that baking begins at 4:30 am and follows the SPT sequence. When will the sheet cakes be removed from the oven? 

4. Again, suppose that baking begins at 4:30 am and follows the SPT sequence. Also consider cooling times and decorating when applicable. Will any of these batches be tardy with respect to the 8:00 am deadline on distribution? If so, which batches and how tardy?

Transcribed Image Text:

Batch Oatmeal cookies Sheet cakes Fruit pies Cupcakes Bread Baking Time (minutes) 10 40 65 25 45