Flowchart and Theoretical Flow Time
4.1
Recall the evanstonian, an upscale independent hotel that caters to both bussines and leisure travelers, introduced in chapter 3 in exercise 3.10. when a guest calls room service at the evanstonian, the room-service manager takes down the order. She then submits an order ticket to the kitchen to begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic beverages. Eighty percent of room-service orders include wine or some other alcoholic beverage. Finally, she assigns the order to one of six waiters. Orders may be placed in a buffer if resource (i.e., a waiter, a sommelier, or the kitchen) is not immediately available. Taking down the order and assigning work to the kitchen, sommelier, and waiter on average takes 4 minutes.
It takes the kitchen 18 minutes to prepare the typical order. There is a single sommelier. He fetches and readies the wine while the kitchen is preparing the meat. The sommelier takes 6 minutes to prepare and order. While the kitchen and the sommelier are doing their task, the waiter readies a cart (i.e., puts a tablecloth on the cart and gathers silverware). The waiter is also responsible for nonalcoholic drinks. In total, it takes the waiter 10 minutes to prepare the average order. Once the food, wine, and cart are ready, the waiter delivers it to the guest´s room. If the waiter is not immediately available to deliver the order, the food, wine, and cart are held in buffers until he is. It takes the waiter on average 12 minutes to deliver the meal and return to the room –service station. At the room-service station, the waiter debits the guest´s account. This takes 2 minutes. The waiter may wait to do the billing if he another order to prepare or deliver. a) Draw a process map for the room-service process. b) What is the theoretical flow time of the process? c) The average flow time of the process was measured to be 60 minutes.
Recall the evanstonian, an upscale independent hotel that caters to both bussines and leisure travelers, introduced in chapter 3 in exercise 3.10. when a guest calls room service at the evanstonian, the room-service manager takes down the order. She then submits an order ticket to the kitchen to begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic beverages. Eighty percent of room-service orders include wine or some other alcoholic beverage. Finally, she assigns the order to one of six waiters. Orders may be placed in a buffer if resource (i.e., a waiter, a sommelier, or the kitchen) is not immediately available. Taking down the order and assigning work to the kitchen, sommelier, and waiter on average takes 4 minutes.
It takes the kitchen 18 minutes to prepare the typical order. There is a single sommelier. He fetches and readies the wine while the kitchen is preparing the meat. The sommelier takes 6 minutes to prepare and order. While the kitchen and the sommelier are doing their task, the waiter readies a cart (i.e., puts a tablecloth on the cart and gathers silverware). The waiter is also responsible for nonalcoholic drinks. In total, it takes the waiter 10 minutes to prepare the average order. Once the food, wine, and cart are ready, the waiter delivers it to the guest´s room. If the waiter is not immediately available to deliver the order, the food, wine, and cart are held in buffers until he is. It takes the waiter on average 12 minutes to deliver the meal and return to the room –service station. At the room-service station, the waiter debits the guest´s account. This takes 2 minutes. The waiter may wait to do the billing if he another order to prepare or deliver. a) Draw a process map for the room-service process. b) What is the theoretical flow time of the process? c) The average flow time of the process was measured to be 60 minutes.