the throughput? What is the average inventory? On average, how long raw meat is kept in cold storage? Throughput R-20000 kg/ weck Average inventory 14000kg Average flow time T-1R - 4000/20000 - 0.2 weeks Process is related to throughput rate and throughput time taken by activity, Flow unit is per weeks. Inventory unit is kilograme 17. You have a project with the following activities Activity A takes 40 hours and can start after the project starts Activity B takes 25 hours and should happen after the project starts. Activity must happen after activity A and takes 35 hours. Activity D must happen after activities B and and takes 30 hours. Activity E must place after activity and takes 10 hours. Activity Ftakes place after activity and takes 22 hours. Activities F and D are the last activities of the project. Which of the following is TRUE if activity B actually takes 37 hours? A. The critical path is 67 hours B. The critical path changes to Start, B, D, End C. The critical path is Start, A.C.E.F. ad End D. The critical path increases by 12 hours 18. Checking accounts in Banque de France (Marseille. France) carry on average of 12000 Euros. The bank turns over its balance 6 times a year. On average, how many Euros flow through Banque de France on a monthly basis? Average inventory I-average balance - 12.000 Turns - 6 per year. Average flow time T-1 turns = 1/6 year=2 months. Thus Throughput R-UT- 12,000/2 - 6,000/ month. 19. On average, it takes passengers 40 seconds to prepare for the line, and to place all carry-on items in the trays for the X-ray scanner. The X-ray scanner takes 50 seconds per tray, and the average passenger utilizes 2 trays. The screening station requires 40 seconds per person. Finally. retrieving of belongings takes 65 seconds. All the times mentioned represent activity time at the various activities and do not include the cllects of waiting. Calculate the theoretical flow time of the security check process Time to prepare passengers for the line -40 seconds Time to take x ray tray50 seconds 2(trays 100 seconds Screening station 40 seconds Retrieving of belongings-65 seconds Theoretical flow time=40+50*2=100 + 40 +65 = 285 seconds 19. On average, it takes passengers 40 seconds to prepare for the line, and to place all carry on items in the trays for the X-ray scanner. The X-ray scanner takes 50 seconds per tray, and the average passenger utilizes 2 trays. The screening station requires 40 seconds per person. Finally, retrieving of belongings takes 65 seconds. All the times mentioned represent activity time at the various activities and do not include the effects of waiting Calculate the theoretical flow time of the security check process Time to prepare passengers for the line 40 seconds Time to take a ray tray50 seconds 2(trays 100 seconds Screening station 40 seconds Retrieving of belongings=65 seconds Theoretical flow time- 40+5942100 + 40 +43 = 205 seconds 20. (20 points) Describe a process of your choice (a business you are familiar with) with all associated components. identify possible bonlenecks and how you could utilize the appropriate levers to improve the existing process Answer. I want to explain the food production process of restaurants for example Ember Indian kitchen is an Indian restaurant in Richmond. In any process, there are five steps 1. Inputs outputs 2. Flow units 3. Network of activities and buffers 4. Resources 5. Information structure 1. In case of restaurant, the input for the manufacturing process is food, cooking equipment, servers, chefs dishwashers, host, patrons, furniture, and fixtures. Output for the restaurants is meals for patrons 2. Flow units. In the restaurants, flow units are customers money, data and food. These all could be analyzed. Flow units represent the monetary value of inputs and outputs. In the restaurants, order will be received at the reception which is data and then converted into information. After that, food will be prepared and served to the customer. In return, customer will pay the bill, which is cash or money 3. Network of activities - Some of the activities are purchasing. receiving storing, pre prep. cooking, holding plating, serving. Note how these activities run from purchase, to different parts of kitchen, to service 4. Resources. In the restaurants process capital (land, kitchen equipments and machines), labor sales staff, kitchen stat are the resources 5. Information structure in this pan, manager assigned the duties, who will be taking the orders, for example at counter (sales representative or cashier), then who will prepare what (food), and who are the servers. In addition, kitchen staff will inform the manager if they have shortage of material or inventory appropriate levers to improve the existing process Answer: I want to explain the food production process of restaurants for example Ember Indian kitchen is an Indian restaurant in Richmond. In any process, there are five steps 1. Inputs outputs 2. Flow units 3. Network of activities and buffers 4. Resources 5. Information structure 1. In case of restaurant, the input for the manufacturing process is food, cooking equipment, servers, chefs dishwashers, host, patrons, fumiture, and fixtures Output for the restaurants is meals for patrons 2. Flow units- In the restaurants, flow units are customers money, data and food. These all could be analyzed. Flow units represent the monetary value of inputs and outputs. In the restaurants, order will be received at the reception which is data and then converted into information. After that, food will be prepared and served to the customer. In retur, customer will pay the bill, which is cash or money 3. Network of activities - Some of the activities are purchasing, receiving, storing, pre prep. cooking, holding. plating, serving. Note how these activities run from purchase, to different parts of kitchen, to service. 4. Resources- In the restaurants process capital (land, kitchen equipments, and machines). labor (sales staff, kitchen staff are the resources 5. Information structure-In this part, manager assigned the duties, who will be taking the orders, for example at counter sales representative or cashier), then who will prepare what (food), and who are the servers. In addition, kitchen staff will inform the manager if they have shortage of material or inventory Possible bottleneck in the restaurants- we can take recent example of Covid-19. In addition, People mostly started to stay at home. Therefore, restaurants do not have customers and shortage of staff due to pandemics. Then in this case, restaurants can start home delivery and takeouts, which is the very effective and efficient decision to cope with the bottleneck and covid-19. Moreover, restaurants can use more precautions for staff and customers to attract them. They can give extra bonus to the staff who is working in this hard time. They can use economies of scale they can purchase in bulk to get profit. They can use online applications for home deliveries and they can give discounts over limited amount of order for food 21. Takt time is useful to get a gauge of what actually is needed to meet A. Customer demand B. Desired output C. Cycle time 13. The theoretical flow time of the process, which represents the total activity time required to process a flow unit can itself be broken down into two components value adding flow time and non value adding flow time. A Trac B. False 14. Define in your words the elements of any process in operations: Input/output-input means tangible or intangible item that goes through process and output that we get after process Flow units. That are measurable like customer, data, cash ete Network of activities and buffer-mcans time of waiting before conversion Resources are the assets that are used in the process, for cxample labour, capital, land etc. Information structure is important to take decision and to consider which information is necessary for making managerial decisions like bar codes etc. 15. Based on the below network diagram, identify the length of the critical paths 10 12 D Start 5 7 6 End Answer: Path 1 A (10) B (12)+19) - 31 days Path 2D (5)+ B(12+C19-26 days Path 3 D (5+ E(7+ F(6=18 days Path 4G(3) E(7)+F(6-16 days Path 5G(3)+H(4)+1(6-13 days So longest path is the critical path, which is Path 1 A (19)+B (12)+C(9) - 31 days 16. A Church's Chicken fast food restaurant processes an average of 20000 kg of fried chicken pieces per weck Typical inventory of raw chicken in cold storage is 4000 kg. 1. What is the process? What is the flow unit? What is the throughput? What is the average inventory? On average, how long raw meat is kept in cold storage? Throughput R=20000 kg' week Average inventory I - 4000kg Average flow time T-IR - 4000/20000 - 0.2 weeks Process is related to throughput rate and throughput time taken by activity, Flow unit is per wees. Inventory Silograms. B. Flowchart C. Precedence diagramming D. Work break down structure 6. Theoretical flow time is NOT computed based on work content but based on Activity time. A True B. False 7. Which of the following is the BEST project management tool to use to determine the longest time the project will take? Multiple questions can be selected A. Work breakdown structure B Network diagram C. Critical Path D. Project charter 8. The float of an activity is determined by: A. Performing a Monte Carlo analysis B. Determining the waiting time between activities C. Determining lag D. None of the above 9. Based on the following if you needed to shorten the duration of the project, which activity would you try to shorten (this question can have more than I possible answer) Activity wig is A D A F c G E F A. Activity B B. Activity D C. Activity D. Activity 10. Where would you categorize a Wendy's franchise in "Hayes and wheelwright product-process matrix? A. Continuous flow B. Line flows C. Batch D. Job Shop E. None of the above 11. At the drive-through counter of Arby's an average of 15 cars wait in line. The strategic management team came for an on-site visit to evaluate if the length of the line is having an impact on potential profits. Their analyses revealed that D. Activity 10. Where would you categorize a Wendy's franchise in "Hayes and wheelwright"product-process matric? A. Continuous flow B. Line flows C. Batch D. Job Shop E. None of the above 11. At the drive-through counter of Arty's an average of 15 cars wait in line. The strategic management team came for an on-site visit to evaluate if the length of the line is having an impact on potential profits. Their analysis revealed that on average, 3 cars per minute try to enter the drive-through area but 20 percent of the drivers decide to leave without placing the orders. Assume there no car that enters the lines leaves without service. On average, how long does a car spend in the drive-through queue. Average inventory 15 cars cars attempt to enter the drive through-3 cars/min however, 20% not enter and leave, then R-80% of 3 cars/min = 2.4 cars/min Average flow time T-1R-152.4 - 6.25min 12. You are the project manager for a new project and have figured out the following dependencies Activity I can start immediately and has an estimated duration of 3 weeks Activity 2 can start after activity is completed and has an estimated duration of 3 weeks Activity 3 can start after activity I is completed and has an estimated duration of weeks Activity 4 can start after activity 2 is completed and has an estimated duration of 8 weeks Activity S can start after activity 4 is completed and after activity 3 is completed. This activity takes 5 weeks. Draw a network diagram Start S Start 13. The theoretical flow time of the process, which represents the total activity time required to process a flow unit can itself be broken down into two components value adding flow time and non value adding flow time. A Trac B. False 14. Define in your words the elements of any process in operations: Input/output-input means tangible or intangible item that goes through process and output that we get after process Flow units. That are measurable like customer, data, cash ete Network of activities and buffer-mcans time of waiting before conversion Resources are the assets that are used in the process, for cxample labour, capital, land etc. Information structure is important to take decision and to consider which information is necessary for making managerial decisions like bar codes etc. 15. Based on the below network diagram, identify the length of the critical paths 10 12 D Start 5 7 6 End Answer: Path 1 A (10) B (12)+19) - 31 days Path 2D (5)+ B(12+C19-26 days Path 3 D (5+ E(7+ F(6=18 days Path 4G(3) E(7)+F(6-16 days Path 5G(3)+H(4)+1(6-13 days So longest path is the critical path, which is Path 1 A (19)+B (12)+C(9) - 31 days 16. A Church's Chicken fast food restaurant processes an average of 20000 kg of fried chicken pieces per weck Typical inventory of raw chicken in cold storage is 4000 kg. 1. What is the process? What is the flow unit? What is the throughput? What is the average inventory? On average, how long raw meat is kept in cold storage? Throughput R=20000 kg' week Average inventory I - 4000kg Average flow time T-IR - 4000/20000 - 0.2 weeks Process is related to throughput rate and throughput time taken by activity, Flow unit is per wees. Inventory Silograms. Instructions: fill in the blank or highlight the the correct answer in red. For questions requiring problem solving at least 50% of the steps needs to be shown. The exam has to be submitted via my asm no later than 11:45 am 1. What is the duration of a milestone! A. It is shorter than the duration of the longest activity B. It is shorter than the activity it represents. C. It has no duration D. It is the same length as the activity in represents. 2. Some Liclabs centers finds that average mamber of people waiting carly morning is 30. On average, during this period, 5 people per minute leave the center after receiving their healthcare service. On average, how long do Lifelats customers in that particular center wait in line? Average inventory 1 - 3 people Throughput R-5 people/min Average flow time T-UR =30 min 3. One could define the operations frontier as the best curve that contains all current industry positions and represents the current best practices of word-class firms A. True B. False 4. Measures used to evaluate efficiencies include A. Product attributes including P.1, Q. Velocity B. Process attributes including C.T.Flexibility C. All the above D. None of the above 5. To control the schedule, a project manager is reanalyzing the project to predict project duration. She does this by analyzing the sequence of activities with the least amount of scheduling flexibility. What technique is she using? A. Critical path method B. Flowchart C. Precedence diagramming D. Work breakdown structure 6. Theoretical flow time is NOT computed based on work content but based on Activity time. A True B. False