Question

Create a Blue Print of the work flow described below

            In this problem the kitchen and the bar operate in parallel, so this is considered below.

            a. The capacity of each resource is as follows:

            The service manager takes 2 minutes per order and can handle 30 orders per hour

Each chef takes 16 minutes and can handle 60/16 = 3.75 orders per hour. There are 4 chefs so the kitchen can handle 4 X 3.75 = 15 orders per hour.

The Bartender takes 3 minutes and can handle 20 orders per hour.

Each waiter takes 20 minutes and can handle 3 orders per hour.  There are 6 waiters so they can handle a total of 18 orders per hour.

The minimum capacity of these resources is the kitchen that can handle 15 orders per hour, so the kitchen is the bottleneck.  Note: the bartender operates in parallel with the kitchen and has more capacity (at 20 orders per hour) than the kitchen, even without considering that only 80% of the orders require bar service.  So, the bar is not a constraint.

b.  Throughput time = 2 + 16 + 20 = 38 minutes.  

Note, the bartender time is not added, since bar service is provide in parallel.

c.  I = T XR = 10 X38/60 = 6.33 orders in the system on average

d.  The total labor costs are as follows:

            Waiters            6 x 6   = 36

            Cooks              10 x 4  = 40

            Bartender        1 x 7    =  7

            Manager          1 x 12  = 12

            Total Labor                    95     

The overhead is added   95 + 95 x .60 = 152

The labor cost including overhead per order is then $15.20 per order at 10 orders per hour

The food and beverage cost of $6 per order is added for a total of 15.20 + 6.00 = $21.20 average cost per order.

The minimum cost per order is achieved when the system is operating at capacity (15 orders per hour).

The labor cost per order is 152/15 = 10.13.  Adding the food cost the total cost is $16.13 average cost per order

Answer 1

Bartender Waiters [3] Bar [1] Service Manager [1] Chefs [2] Chief Cook [2] Waiters [3] Kitchen No. of Order/ hour Cost of Labor Order Execution Time Total Cost No. Service Manager 2 min 1 30 12 12 4 16 min Chef 3.75 10 40 6 20 min Waiter 3 6 36 Bartender 1 3 min 20 7 7 Overhead Cost 57 Total Cost 152 6 [per order Food & Beverage Cost +