Reid chocolates is considering a third layout

Production And Operations Management

Instructor: Humberto Florez Course: SCM4153 ­ Production and Operations Management

Assignment: Module 3

You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates has two kitchen layouts under consideration for its recipe making and testing department. The strategy is to provide the best kitchen layout possible so that food scientists can devote their time and energy to product improvement, not wasted effort in the kitchen. You have been asked to evaluate the two kitchen layouts and to prepare a recommendation for your boss, Mr. Reid, so that he can proceed to place the contract for building the kitchens.

Figure 1. Number of trips between work centers                                                                                      To:

From: Refrigerator Counter Sink Storage Stove

(1) (2) (3) (4) (5) Refrigerator − 8 15 0 0 Counter 9 − 3 4 8 Sink 4 13 − 6 0 Storage 4 0 0 − 5 Stove 0 8 5 11 −

The first kitchen layout is shown in Figure 2 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 5 feet, area 1 to area 5 is 13 feet.

Figure 2. Kitchen Layout #1

a) For layout number one, the cumulative "load distance" or "movement cost" feet (enter your response as a whole number).

× = 697

The second kitchen layout is shown in Figure 3 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 4 feet, area 1 to area 5 is 4 feet.

Figure 3. Kitchen Layout #2

b) For layout number two, the cumulative "load distance" or "movement cost" feet (enter your response as a whole number).

× = 580

Among the two given layouts, based on the cumulative "load distance," the better layout is presented in

(1) .

×

9/21/2018 Module 3­Suyin Padron

https://xlitemprod.pearsoncmg.com/api/v1/print/en­us/om 2/2

(1) neither, since both are the same Layout 1 Layout 2