Auntie Anne’s Process Flowchart
Watch Auntie Anne’s Video and Draw a Process Flowchart
This assignment is due by Sunday. You can scan the flowchart which you draw, or take a picture, and submit the image to Canvas.
Here, we will take time to practice drawing an operational process flowchart. Auntie Anne’s serves products such as pretzels, dips, and beverages. We can see them in shopping malls, amusement parks, and airports etc. Here is the video you may have watched. Below is a simplified overview flowchart, which can be further detailed with more triangles to represent decision points, such as Pretzels or Nuggets, and with some inverted triangles to represent storage of goods.
In this week exercise:
For Station 2, further detail the process flowchart by identifying minimum one decision point in the flow, and draw the flowchart on a piece of paper. You can either scan the drawing or take a photo to upload the image to Canvas.
Compared to the example of Antonio’s Pizzeria, Auntie Anne’s uses which strategy, make-to-stock strategy, or assemble-to-order or make-to-order strategy? And why?
Auntie Anne’s Pretzel Shop has collected the following data for its processing of pretzels:
It takes an average of 20 minutes to make and bake a tray of pretzels or pretzel nuggets, with value-added time estimated at 16 minutes per tray.
What is the process velocity for this shop?
Workers are paid for a 7-hour workday and work 5.5 hours per day on average, accounting for breaks and lunch; labor utilization is 75 percent in the fast food industry.
What is their labor utilization? It is lower or higher in the fast food industry?
The food preparer completes 12 trays of pretzels per day, with a corporate franchise standard of 14 trays per day.
Determine the efficiency for the shop.
NOTE: When solving this problem, remember to keep the units of measure consistent in the numerator and denominator of each equation.