Problem 3S-3 (Static)

Murphys Bagel Shops (MBS) is a chain of bagel eateries supported by a central bakery. Most raw materials are delivered to MBSs bakery where the ingredients are inspected for quality and then stored in the raw materials warehouse, which is located on the bakerys second floor. The second floor is also where the ingredients are measured into batch quantities before being inserted into the bagel dough blender. Two hundred-pound batches of each bagel blend are mixed for about one hour. The mixed dough is then extruded into bagel shapes and placed on flat baking pans. The full pans are placed in shipping racks, which are then sent about fifty yards to the shipping area.

Each day, the shops order bagel blanks in increments of the number on each flat baking pan. The shipping department rearranges the number of each type of bagel on each shipping rack to assure that the number shipped to a given bagel shop matches the number ordered. Each shops filled shipping racks are segregated by the delivery department to assure that the incoming bagel trucks can be accurately and quickly loaded. Loading a truck requires approximately 20 minutes.

The bagel dough rises during the transportation process for about 40 minutes. The bagel trucks are scheduled to arrive at each bagel shop at 5 oclock in the morning. There the bagel shop crew unloads each shipping rack, places any surface ingredients (i.e., poppy seeds) on the bagel trays as needed, and then places them either into the shops ovens or the raw bagel storage area. It takes approximately 40 minutes to cook most bagels. Trays of cooked bagels are removed from the ovens and placed in the bagel cooling area.

Once sufficiently cooled, the fresh bagels are placed into the retail area displays that are designed to send bagel-scented air in the direction of the customer-seating area. Fresh bagels are cooked each morning as needed. Unsold bagels are packaged into six-pack bags and sold at a discount after 2 p.m.

a. Rank the process in the order of occurrence.

	Sit in displays and wait to be sold.
	Transport.
	Move the materials to the area where mixed.
	Allow bagels to cool.
	Inspect the material.
	Move to cooling area.
	Move to retail area displays.
	Place into bagel trucks.
	Apply surface ingredients and bake bagels.
	Mix the items, place in pans.
	Wait to be unloaded.
	Order, rearrange the number of bagel, match to an order.
	Put the raw materials to storage.
	Wait to be loaded into bagel trucks.
	Unload bagel trucks.
	Move to shipping area.
	Transport in the raw materials.

b. Indicate the operations in which value is being added. (You may select more than one answer. Single click the box with the question mark to produce a check mark for a correct answer and double click the box with the question mark to empty the box for a wrong answer.)

check all that apply

• Operation: Ingredients measured into 200 pound batches.
• Operation: Mixed and extruded into bagel shapes and placed on flat baking pans.
• Operation: Arrange the blanks into orders consistent with shop orders.
• Operation: Bagel Trucks loaded.
• Operation: Orders dough rises.
• Operation: Bagel Trucks unloaded.
• Operation: Bagels processed.
• Operation: Sale of the bagels.