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:

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 200-250 words

Problem #6:

1. Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process:

2. 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?