Process Selection and Monique Food Processing Company and Capacity

Week 4 Discussions and Required Resources

Two-part assignment: All parts must be at least 200 words unless otherwise noted. Please read all attachments and follow ALL instructions.

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Part 1: Process Selection: Product and Design Capacity
How is process selection related to product design and capacity determination? Your initial post should be 200 words.  

Part 2:  Monique Food Processing Company and Capacity
Read Problem 6: The “Monique Food Processing Company” in Chapter 8 of your text. Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process:
  
Steps

Description

Capacity (Units/Hour)
 
1

Prepare food

200
 
2

Measure and place in   plastic pouch

175
 
3

Prepare cardboard box

200
 
4

Insert pouch into box

300
 
5

Shrink-wrap box

200

a. What is the system capacity, and which is the bottleneck department?
b. How much slack (unused capacity) is available in other departments?
c. How much system capacity can be gained by adding capacity to the bottleneck?
d. What are the key factors that determine when to add capacity?
e. Why would an organization want to reduce its capacity?
Make and include calculations. Answer questions “a” through “e.” Your response should be 200 words.
.   
NOTE:  Be sure to have a well-developed paragraph for all required work (posting & responses).  A well-developed paragraph contains 5-7 sentences for each paragraph created.  

1. Business is a social science.
2.  A well developed paragraph is 5-7 sentences.
3.  Use third person voice instead of first person voice.
4.  You must use a thesis statement when writing your assignments.
5.  Use a variety of transitions to help the flow of the paragraphs
6.  Check out the PIE structure of your paragraphs mentioned in the writing center.
7.  There are two types of in-text citations that you should be using:  a.  parenthetical and b.  signal phrase

Required Resources

Text
Vonderembse, M. A., & White, G. P. (2013). Operations management [Electronic version]. Retrieved from https://content.ashford.edu/

Chapter 7: Facility Location and Process Selection
Chapter 8: Capacity Decisions

Recommended Resources

Multimedia
July, E. (Producer) & Rodrigo, J. M. (Director). (2003). Business is blooming: The international floral industry [Video file]. Retrieved from the Films On Demand database.

Watch the following segments:

Anticipating Flower Market Demand: https://fod.infobase.com/p_ViewVideo.aspx?xtid=34961#
Ecuador: King in the Flower World: https://fod.infobase.com/p_ViewVideo.aspx?xtid=34961#
Ecuador’s Flower Production: https://fod.infobase.com/p_ViewVideo.aspx?xtid=34961#
Exporting Flowers from Ecuador: https://fod.infobase.com/p_ViewVideo.aspx?xtid=34961#
Full Video: Business is Blooming: The International Floral Industry: https://fod.infobase.com/p_ViewVideo.aspx?xtid=34961

Websites

American Society for Quality. (n.d). Pareto      chart . Retrieved from http://asq.org/learn-about-quality/cause-analysis-tools/overview/pareto.html
American Society for Quality. (n.d). Six      sigma . Retrieved from http://asq.org/sixsigma/

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