Flowchart and Theoretical Flow Time Essay

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4.1
Recall the evanstonian, an upscale independent hotel that caters to both bussines and leisure travelers, introduced in chapter 3 in exercise 3.10. when a guest calls room service at the evanstonian, the room-service manager takes down the order. She then submits an order ticket to the kitchen to begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic beverages. Eighty percent of room-service orders include wine or some other alcoholic beverage. Finally, she assigns the order to one of six waiters. Orders may be placed in a buffer if resource (i.e., a waiter, a sommelier, or the kitchen) is not immediately available. Taking down the …show more content…
c. Knowing the benefits of flow-time reduction, Honda would like to decrease the theoretical flow time of the ACE process. Which specific action(s) do you recommend?
4.5
A home insurance application consists of two forms: F1, which relates to the home owner, and F2, which relates to the property. On receipt, each application is processed, recorded, and separated into F1 and F2. This operation is done by the data-entry clerk and requires 10 minutes. F1 is processed by professional. A for 15 minutes per unit and then by professional B for 10 minutes per unit. F2 is processed by professional C for 20 minutes per unit. F1 and F2 are then combined and further processed by a loan officer for 15 minutes. a. Draw a process flowchart for the processes. b. What is the theoretical flow time? c. The average flow time of an application is seven working days. Assuming 480 minutes per day, compute the flow-time efficiency of the process.
4.6
4.7
5.1
Let us look again at the efficiency of room service at the evanstonian introduced in exercises 3.1 and 4.1. When a guest calls room service, the room service manager takes down the order. She then submits an order ticket to the kitchen to begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic beverages. Eighty percent of room service orders include wine or some other
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