Suggest FOUR (4) ways to manage bottlenecks using increase the process capacity in operations management at the food industry. (THIS IS THE QUESTION)

Below is what should be included in the answer :

Describe a situation of food industry eg bottling water, preparing cup cakes, baking bread or even any dishes. Please dont consider home-cooking.

Draw a diagram- see the notes shown. Identify the drum-rope and buffer and constraints

Then identify the problem. Like trying to equate the limitation of production capacity at the bottle neck (eg at bottle neck 400 cups/hour vs non constraint center 900 cups/hour)

The proposed solutions like below

• Add resources at the bottleneck operation.
• Always have a part for the bottleneck to process. Be sure to monitorthe WIP in front of the bottleneck and that it always has a part the process.
• Assure that the bottleneck works only on quality parts.
• Examine production schedule. Reschedule
• Keep the bottleneckresource working
• Minimize downtime. Avoid scheduled and unscheduled downtime
• Perform process improvement on the bottleneck resource.
• Reassign some of the bottlenecks work. If possible, break theoperation down into smaller activities and reassign some to otherresources.

State limitations. If possible, simulate cost and benefits

Conclusion