Two-step Process Utilization: A two- used to finish a product: painting and drying. There are 5 workers and each one takes an average of 60 minutes to paint each unit. Drying takes place in an oven that can hold up to 100 units and it takes 5 minutes to load each unit. Once all the units are loaded into the oven, it takes 6 hours to dry each load. Assume that the process is capacity constrained (so the demand rate is higher than capacity and the bottleneck station will be 100% utilized). What fraction of time is the oven being loaded if C&A uses a batch size of 100 and demand is unlimited? Notes: This can be a difficult question. You can be proud if you get it right and it is OK if you don't! To answer this question, first calculate the capacity of each step in units per hour. with batch-size has a setup timeatch size a this L ot ca to he confused hy v ng what is h eing 100 or y0 or some n and what vou think i narine bu Seru a need to identify carefully here . But. in this The dry calculate processing time is the entity whose time changes with batch size; what does not change with batch size is the setup time. [If you are confused, please review the Haunted Manor, Kings Island FearFest example in the materials Process Interruptions and Batching Module 2. Once you know the capacity of cach step, you can determine which step is the bottleneck. That bottleneck step will govern the flow rate. One way to calculate the fraction of time the oven is being loaded is to find the number of minutes spent loading per hour divided by batch production cycle length; a third way is to compute the oven utilization. These are just three different ways of thinking of the question and will all lead to the same correct answer. minutes in an hour second way is the calculate load time per batch A. 58% .
B. 42% ,
C. 20%
D. 26

What other aspects of ecuadorian culture, other than its predominant religion and language, might affect that country’s culture?

Chipotle mexican grill, the american mexican food chain restaurant, opened its first restaurant in the united states in 1993. in 2010, chipotle opened its first restaurant in the united kingdom in london on charing cross. by late may 2013, the company had 6 restaurants in london, but they have not been doing well even though the british have taken a liking to mexican food (boyle, 2013). why has this successful u.s. chain not seen the same success overseas? if you were chipotle's ceo, how would you fix this situation? what is an alternative means of venturing outside of its domestic markets that may allow for a competitive advantage? then, pick a company that has not yet expanded overseas, or if it has expanded, suggest a different strategy for entrance into an overseas market that you feel would be more strategic for the company. research its rivals in the global marketplace and market conditions in the overseas market you are targeting. justify your recommended entry strategy based on these industry and market conditions.

Gino's restaurant is a popular restaurant in boston, massachusetts. the owner of the restaurant has been trying to better understand costs at the restaurant and has hired a student intern to conduct an activity-based costing study. the intern, in consultation with the owner, identified the following major activities: activity cost pool activity measure serving a party of diners number of parties served serving a diner number of diners served serving drinks number of drinks ordered some costs, such as the cost of cleaning the linens that cover the restaurant's tables, vary with the number of parties served. other costs, such as washing plates and glasses, depends on the number of diners served or the number of drinks served. data concerning these activities are shown below. serving a party serving a dinner serving drinks total total cost $47,600 $153,000 $59,800 $260,400 total activity 7,000 parties 30,000 diners 46,000 drinks prior to the activity-based costing study, the owner knew very little about the costs of the restaurant. she knew that the total cost for the month was $260,400 and that 30,000 diners had been served. therefore, the average cost per diner was $8.68.required: 1. compute the activity rates for each of the three activities 2. according to the activity-based costing system, what is the total cost of serving each of the following parties of diners? a. a party of four diners who ordered three drinks in total b. a party of two diners who do not order any drinks c. a lone diner who orders two drinks 3. convert the total costs you computed in part (1) above to costs per diner. in other words, what is the average cost per diner for serving each of the following parties: a. a party of four diners who order three drinks in total b. a party of two diner who do not order any drinks c. a lone diner who orders two drinks 4. why do the costs per diner for the three different parties differ from each other and from the overall average coast of $9.80 per diner?