1) In reference to the Product-Process Matrix, where do the three King Soopers Bakery processes (cake, pastry, and bread making) fall?

2) Explain why each of the three processes are properly aligned. In your explanation be sure to address volume, process structure, customer involvement, resource flexibility, and capital intensity.

The Big Picture:King Soopers Bakery THE BIG PICTURE KING SOOPERS BAKERY Pastry Process Moderate capital intensity and moderate resource flexibility Batch process Moderate volume Moderate automation Moderately difficult and moderately expensive to change or reset equipment Mixers Dough layering and prooting Ovens Packaging Boxing Mixer Warehouse Pannon Empty par to pan room To shipping dock Custom Cake Process Low to no capital intensity and high resource fexbility Job process Low volume Low to no automation Easy and inexpensive to change capacity Cutting rolling and leading machines Slicing and bagging Buk storage tanks Proof oven Hong las Bread Oven Cooling conveyor FIGURE 32 Vilumat King Soupen Bread Process High capital intensity and low resource flexibility Line process High volume Dmicult and expensive to change capacity 7000 laveste Bread line High 1000 pastr Pastry aestr Cake Ine Low THE BIG PI Pastry Process Moderate capital inter moderate resource fo Buchprocess Moderate volume Moderate automation Medly de moderately expensive change or reset p M The Rio Picture 7000 loaves/hr Bread line High any and esperto change capacity 1000 pastries/hr Pastry line 50 cakes/hr Cake line Low sed Process gh capital tensity and resource exity Line process High volume Officult and expensive to change capacity 7000 Bread High 1000 Distr cesty Pastry Cake ne Ine Low