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COMM 204 HW1 Solution

The document describes a bagel store's production process and asks two questions: 1) The bottleneck for each bagel type and the overall process is grilling cheddar & veggie bagels and cutting veggies. The daily demand cannot be fully met due to the veggie cutting bottleneck. 2) For the UBC farm market queue: a) The customer waiting line peaks at 20 people. b) The average wait is 12.95 customers. c) The average time a customer spends in line is 47.5 minutes.

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392 views

COMM 204 HW1 Solution

The document describes a bagel store's production process and asks two questions: 1) The bottleneck for each bagel type and the overall process is grilling cheddar & veggie bagels and cutting veggies. The daily demand cannot be fully met due to the veggie cutting bottleneck. 2) For the UBC farm market queue: a) The customer waiting line peaks at 20 people. b) The average wait is 12.95 customers. c) The average time a customer spends in line is 47.5 minutes.

Uploaded by

raymond
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Q1.

(10)Consider a bagel store selling three types of bagels that are produced
according to the process flow diagram outlined below. We assume the demand is
180 bagels a day, of which there are 30 grilled cheddar & veggie, 110 veggie only,
and 40 cream cheese. Assume that the workday is 10 hours long and each activity is
staffed with one worker.

Moreover, we assume the following activity times:



Activity times are independent of which bagel type is processed at a resource (for
example, cutting a bagel takes the same time for a cream cheese bagel as for a veggie
bagel).
a) Where in the process is the bottleneck for each kind of bagel? Where is the
bottleneck for the product mix? Is it possible to satisfy the demand for the whole
day?
b) Given the product mix, how many units can the process produce within one hour?

Answer:

a) The resource requirements are as follows:


The bottleneck for each kind of bagel is: Grilling for cheddar & veggie, Veggie for
the veggie, and Cream cheese for the cream cheese.
The bottleneck for the product mix (30 cheddar & veggie, 110 veggie only, and 40
cream cheese) is Veggies, as shown above.
Note that the demand in this product mix cannot be fully satisfied – as Veggies
requires 700 minutes per day while we have only 600 minutes available.

b) If there are 700 minutes available, then the process can produce 30 cheddar &
veggie, 110 veggie only, and 40 cream cheese. In other words, we need 11.67
hours to produce this mix of bagels. In one hour (assuming the same mix), we can
produce
30/11.67 = 2.57 grilled cheddar & veggie,
110/11.67 = 9.42 veggie only, and
40/11.67 = 3.42 cream cheese.
(You may round your answer, which is also acceptable.)









Q2. (15)The market at the UBC farm every Saturday morning offers fresh organic
produce that mostly comes from the farm itself. The counter opens at 9am.
However, customers start lining up at 8:30am. Customers show up at a rate of 30/hr
until 9:30am and then at a rate of 15/hr until 10:30. The counter can serve at a rate
of 20/hr, and the counter works till all customers served.

a) Draw a graph of the number of customers waiting in the line. Start the graph
at 8:30am and show the number of waiting customers until the line is empty
again. (Use the continuous time setting.)
b) Using the inventory build-up diagram, calculate the average number of
customers in line.

c) How long an average person spends in the line? (Hint: Littles Law.)

Answer:

a) Inventory build-up diagram:

b) The average number of customers in the system is 12.95. Probably the easiest
way to calculate this number is by calculating the area under the graph and then by
dividing by the entire time. The area under the graph is a summation of four
triangles or trapezoids which we obtain by drawing vertical lines at 9:00, 9:30 and
10:30. The areas of each triangle/trapezoid is
8:30-9:00: 0.5*15/2 = 3.75
9:00-9:30: 0.5* (15 + 20)/2 = 8.75
9:30-10:30: 1.0*(20 + 15)/2 = 17.5
10:30-11:15: 0.75* 15/2 = 5.625

Thus, the total area is 35.625. Now, divide 35.625 by 2.75 hours and we find that on
average there are 12.95 customers in the system.

c) During the 2.75 hours, the number of customers is 30 + 15 = 45. Thus,

!" $%&'()*+&
Throughput Rate = Actual Output Rate = ,.." /(%+&
= 16.36 customers/hour
01*+23* 451*5'(+6 :,.;" $%&'()*+&
Average Flow Time = 7/+(%3/8%' 92'* = :<.=< $%&'()*+&//(%+ = 0.792 hour = 47.5
minutes

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