SCHM 2301 Case Analysis
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Transcript of SCHM 2301 Case Analysis
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Sonnies Gourmet Sand
CafeAllison Davis and Taylor Aguilar
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Popular new casual restaurant
Located in an outdoor shopping center
Prime lunchtime hours are 11:30 AM - 1:30 PM
Menu:
o 9 standard sandwiches
o Build your own sandwich option
o Side of chips or 4 types of salads
Background Info
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Service Process Matrix
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Part 1: Order Placement Proces
1. Customer enters cafe
2. Employee greets customer and fills out two part paper
order form
3. Employee gives top part of order form to customer and
gives bottom part to the next employee
4. Greeter employee fills beverage order
5. Customer walks to cashier and pays
6. Customer waits for order
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Blueprint 1 - Order Placement
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Part 2: Order Fulfillment Proces
1. First employee puts side on the plate
2. First employee assembles bread, meat and cheese
3. Second employee adds topping and sauces
4. Second employee slices the sandwich
5. Third employee checks for accuracy
6. Third employee moves sandwich to pick-up area, calls custom
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Blueprint 2 - Order Fulfillment
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Current Rate of ServiceStart Order Time
Custom Sandwich = 80 seconds
Standard Sandwich = 60
seconds
Average Start Order Time
80 seconds + 60 seconds =70 seconds
2
Entire Service TimeCustom Sandwich = 415 seconds
Standard Sandwich = 395 seconds
Average Entire Service Time
415 seconds + 395 seconds = 405 seconds
2
Customer Orders St
3600 seconds per hour = 51 c
70 seconds
However, there are a number of cu
orders will be started, but not be fi
there is not enough time within the
order to be completed. There are 4
the hour that orders will be place b
Orders Started, But Not C
405 seconds unavailable
70 seconds (start order)
Completed Customer
51 customer - 6 orders starte
customers
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Line Balancing 1 - Order Placem
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Line Balancing 2 - Order Fulfillm
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Line Balancing Equations
Takt time = available production per day/output needed per da
Takt time = 120 minutes/40 customers = 3 minutes per wo
(max)
Theoretical number of stations (N) = total number of task times
Theoretical number of stations (N) = 6.75/3 = 2.25 = 2 sta
Efficiency = Sum of all task times/(actual work stations x takt ti
Efficiency = 6.75/(5 x 3) = .45 x 100 = 45%
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Recommendation 1
Eliminate workstation 2
Move cashier behind the counter near the
greeter employee
Benefits:
o Decrease process 1 minute and 30
seconds
o Takes away cashiers idle time of 0.33
minutes
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Blueprint 1 - Order Placement
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Line Balancing 1 - Order Placem
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Recommendation 2
Eliminate Workstation 3
Workstation 2 now will complete
tasks C-F
Benefits
o Decreased idle time from
workstation 2 and 3
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Blueprint 2 - Order Fulfillment
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Line Balancing 2 - Order Fulfillm
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Results
Increase efficiency by 2%
Decrease sandwich making time on average from 6.75 to 5.25
o Decrease waiting time
o Yield more working professionals
Will be able to serve 1 more customer per hour
Save on labor costs because one less employee needed
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Any Questions?