Reference no: EM132804774

Sue and Jim are the owners and operators of Hoosier Hoagy's,1 a new business which will make tasty hoagies2 for hungry IU students on campus. They know from their days as students that there is nothing better than a hot hoagie late at night when studying (except maybe pizza, their main competitors). They will be working out of a large apartment on Tenth Street, near many dormitories. They have been working on the process of making a sandwich. Orders will arrive via email/text/web. Jim will pre-process each order - this takes 1 minute. Jim will then prep the sandwich: slice the meat and cheese and assemble these ingredients on the hoagie - this takes 4 minutes. Jim is convinced that part of the quality is freshly slicing the ingredients. Next Sue will put the hoagie into the oven - this takes her about 1 minute. The oven is a marvel. Hoagies enter at one end and then move along a conveyor and come out the other end, perfectly baked. The oven can hold up to 10 sandwiches at a time. It takes 8 minutes to nish baking the hoagie. Sue then takes the baked sandwiches and tops them with lettuce, tomato, onion and of course their secret sauce (a combination of horseradish, sour cream, and tabasco) - this takes Sue 3 minutes per sandwich. She then leaves them on the counter to rest for 7 additional minutes. If the sandwich is wrapped too quickly after baking, the bread will become soggy. Then Sue wraps the sandwich, packages it, and takes customer payment - this takes her 2 minutes.

1. How long does it take to ll a rush order?

2. What is the capacity of the system?

3. What problems do you foresee in calculating capacity?

4. How long should Sue quote to customers on how long it will take to prepare their hoagie?

5. Once the system is up and running at full capacity, how many hoagies will be in the system (at varying levels of preparation)?

6. How many orders can you ll in a night, assuming you are open four hours each night?

7. If Sue goes home to visit her parents, what impact will this have on the operation's capacity and ow time?

8. Jim believes that with some electric fans, he can cut the rest period from 7 minutes to 3 minutes. How does this aect the capacity of the system?