Shelf life in food/service industry. A fast-food restaurant processes an average of 5,000 kilograms (kg) of...

 

Transcribed Image Text:

Shelf life in food/service industry. A fast-food restaurant processes an average of 5,000 kilograms (kg) of hamburgers per week. Typical inventory of raw meat in cold storage is 2,500 kg. How long (on average) does a kg of meat spend in cold storage? 1. What is the flow unit? 2. What word(s) in the above question imply a "stable process"? 3. Knowing this is a stable process we can apply little's law: I =RxT 4. Which variable do you need to determine? 5. List the variables you have been given: |= R= T= 6. Solve the answer to the question. Shelf life in food/service industry. A fast-food restaurant processes an average of 5,000 kilograms (kg) of hamburgers per week. Typical inventory of raw meat in cold storage is 2,500 kg. How long (on average) does a kg of meat spend in cold storage? 1. What is the flow unit? 2. What word(s) in the above question imply a "stable process"? 3. Knowing this is a stable process we can apply little's law: I =RxT 4. Which variable do you need to determine? 5. List the variables you have been given: |= R= T= 6. Solve the answer to the question.