Question no "a" ref attached image
For "b"
Improvement no 1
Quality Checking should be in each process
In existing process quality checking is present after almost the entire process completion. The quality of product should be checked in each process it will eliminate the possibility of bulk rejection in the final stage.It will save the 4M's of the manufacturing system. In every process starting station there should be on Stage inspector has to verify the initial out come of the part. Based on his inspection report only further production has to done.it will eliminate investigation done in after assembling the parts. it reduces the rework cost
Improvement no 2
FIFO need to follow up in every process
in existing process flow there is no mentioning in first in first out
Jobs are getting placed by batch in current process. FIFO followed means there is stagnation of job getting lagged between stations. It will help in clearing the inventory also
2. A major home appliances company produces compressors for their refrigerators in one of their plants....
summatize the following info and break them into differeng key points. write them in yojr own words apartus 6.1 Introduction—The design of a successful hot box appa- ratus is influenced by many factors. Before beginning the design of an apparatus meeting this standard, the designer shall review the discussion on the limitations and accuracy, Section 13, discussions of the energy flows in a hot box, Annex A2, the metering box wall loss flow, Annex A3, and flanking loss, Annex...