The management of the just Like Home restaurant has asked you to analyze some of its processes. One of these processes is making a single-scoop ice cream cone. Cones can be ordered by a server (for table service) or by a customer (for takeout). Figure illustrates the process chart for this operation.

€¢ The ice cream counter server earns $10 per hour (including variable fringe benefits).
€¢ The process is performed 10 times per hour (on average).
€¢ The restaurant is open 363 days a year 10 hours a day.
a. Complete the Summary (top-right) portion of the chart.
b. What is the total labor cost associated with the process?
c. How can this operation he made more efficient? Make a process chart of the improved process. What are the annual labor savings if this new process isimplemented?

Transcribed Image Text:

Process Making ane ice cream cone Subject Server at counter Beginning: Walk to cone storage area Ending: G Summary NumberTime Distance Give it to server or customer Insert Step Append Ste Remove Stey A of Steps (min) Operation . Transport Inspect Delay Stone Step Time Distance 。睁1 Step Description No. (min 1 0:20 Walk to cone storage area Remove empty cone Walk to counter Place come in holder Waik to sink area 2005 3 0.10 5.0 4 0.05 5 020 6 0,50 7 0.158.0 8 00 8.0 XAsk disherasher to wash scoop Walk to counter with clean scoop Pick up empty cone Walk to Eiavor ardered Sooop ice cream from container Place ice cream in oone Check for stability Walk to order placement area 9 01025 2.5 10 0.75 10.75 12 0.25 13 0.06 25X 14 0.05