Case: pancho burritos case study

For five employees for five steps to make Burrito.

Current: single wait line. Five steps. At peak hour the demand is about 92 burritos per hour

1. Burrito Selection: inventory is low. Station 1 took 36 seconds per customers.
2. Protein selection: 21 seconds to add the selected protein to the base setup
3. Topping selection : include different types of salsa, sour cream, cheese, lettuce, fajita veggies and guacamole. 34 second in total to finish this whole step. Average 22 second were spend add different types ofsalsa, sour cream, cheese, lettuce. 12 Second evenly for adding fajita veggies and guacamole.
4. Packing for a average 28 second.
5. Checkout: 1/3 customer use cash to checkout for an average 20 sec. 2/3 customer use cards to pay which have an average about 5 sec. The average time for this process is about 10 sec per customer.

Question:

1. How many burritos per hour can be processed using 5 workers and with the current allocation of tasks between workers?

2. workers capacity utilization?

3. Which station is the bottleneck? Why? What is the minimum number of workers Escoba can staff on the line and still meet the demand (92 burritos/hr)?

4. What is the bottleneck station (if there is any)?

5. For this new staffing plan what is each workers capacity utilization?

6. What is the maximum number of burritos that can be processed in an hour?

7. Draw the operations loading chart (task/s per each station) for minimum number of workers.

Note:You may rearrange tasks but consider setup constraint that we discussed in class, i.e., first 2 steps must be setting up the base and rice and the last 2 steps must be packing and checkout.