Q6: Capacity Planning - Capacity Levels (3 Marks) If you know that Zayed's branch operations at...

 

Transcribed Image Text:

Q6: Capacity Planning - Capacity Levels (3 Marks) If you know that Zayed's branch operations at PRIMO's Pizza are designed to operate 16 hours a day. In addition, across the whole year, there will be no existence for days of per week but actually the restaurant will be closed for a total of just 20 days during the year 2024 whose numbers of days will be 360 days. In addition, PRIMO's Pizza has a kitchen that was designed to prepare 4 Sea Ranch Pizzas per hour. However, the workers do not work for the full 16 hours per day and they take Four-half an hour breaks per day. Moreover, the first hour is spent for setting up the required tools & equipment at the kitchen. In the operations specialist, advised them to lose an hour 4 | Page ESLSCA University to maintain some parts of the cooking equipment. In addition, the last hour of the shift is spent for cleaning the kitchen. For your concern, the kitchen usually produces 10,000 Sea Ranch Pizza per year. Now you have to compute the planned capacity levels as follows: (a) Designed Capacity level. (b) Effective capacity level. (c) Efficiency ratio. (d) Utilization ratio. (e) (0.5 mark) (0.5 mark) (0.5 mark) (0.5 mark) (1 mark) Generally, in case of finding a gap between forecasts and effective capacity levels, what kind of changes or actions would be taken to bridge this gap? Q6: Capacity Planning - Capacity Levels (3 Marks) If you know that Zayed's branch operations at PRIMO's Pizza are designed to operate 16 hours a day. In addition, across the whole year, there will be no existence for days of per week but actually the restaurant will be closed for a total of just 20 days during the year 2024 whose numbers of days will be 360 days. In addition, PRIMO's Pizza has a kitchen that was designed to prepare 4 Sea Ranch Pizzas per hour. However, the workers do not work for the full 16 hours per day and they take Four-half an hour breaks per day. Moreover, the first hour is spent for setting up the required tools & equipment at the kitchen. In the operations specialist, advised them to lose an hour 4 | Page ESLSCA University to maintain some parts of the cooking equipment. In addition, the last hour of the shift is spent for cleaning the kitchen. For your concern, the kitchen usually produces 10,000 Sea Ranch Pizza per year. Now you have to compute the planned capacity levels as follows: (a) Designed Capacity level. (b) Effective capacity level. (c) Efficiency ratio. (d) Utilization ratio. (e) (0.5 mark) (0.5 mark) (0.5 mark) (0.5 mark) (1 mark) Generally, in case of finding a gap between forecasts and effective capacity levels, what kind of changes or actions would be taken to bridge this gap?

Answer rating: 100% (QA)

To compute the planned capacity levels lets calculate each component a Designed Capacity Level The designed capacity level is the maximum output that ... View the full answer