Explain how the balanced scorecard framework can be applied to measure and

manage the performance of operations. What key performance indicators $($KPIs$)$

are relevant in this context?Problem Solving No$.1$

A catering company prepared and served $300$ meals at an anniversary celebration last week using

eight workers. The week before, six workers prepared and served $240$ meals at a wedding reception.

a$.$ For which event was the labor productivity higher? Explain.

b$.$ What are some possible reasons for the productivity differences?

$*$Productivity $=$ Output $/$ Input

The productivity level was higher for Case B wherein there was a $40$ labor productivity as

$1$ a$.$

compared to Case A wherein there was only $37\mathrm{.}5$ labor productivity. Both were derived by

dividing their respective outputs to their corresponding inputs. In other words, more

meals were produced in Case B with lesser laborers.

Possible reasons for the difference in productivity could be the work ethics, level of

$1$b$.$ training, and level of efficiency of their laborers. The output turnover in Case A has an

average of $37\mathrm{.}5$ meals per worker while Case $B$ has an average of $40$ meals per worker.

The manager of a crew that installs carpeting has tracked the crew's output over the past several

weeks, obtaining these figures:

Compute the labor productivity for each of the weeks. On the basis of your calculations, what can

you conclude about crew size and productivity?

$*$Productivity $=$ Output $/$ Input