Cookie Bakery Case process Analyses samplesâ€Myaasignmenthelp.Com

Question: Discuss the Cookie Bakery Case process. Answer: Process flow diagram 1. Number of people to operate the bakery Opening the cookie company will require more than one person to operate, this is because its very involving. For instance, when one person will be taking the payment the other one should be cooking at the same time when cooking another hand is required to check the incoming orders and preparing the ingredients for that specific order. If one person is left to do this alone, then the preparation will be slower, and fewer orders will be taken. Another possibility is that one person would prefer to make the cookies early in advance, and this will make the cookie have no difference with the ones in stores hence reducing the customers (Greasley, 2009) 2. Premium cost of rush orders The cost of producing one dozen of cookies is $ 0.7. This is reached by adding the cost of the ingredients per dozen and the cost of packing boxes that holders 12 pieces of cookies. This is calculated below. Cost of the ingredients per dozen $ 0.60 Cost of packing boxes holding 12 pieces of cookies + $ 0.10 $ 0. 70 The realistic price for selling one dozen of cookies would be $ 3; this is because a profit must be made from the sale of the cookies. And because the electricity cost is taken cared by the landlord then there will not be a need to increase the cost of the cookies. I think for the rush orders a special price should be put. This is because it will disrupt the normal orders from being cooked and the normal order time should be increased so that in the case of a rush order it will not cause inconvenience to the ordinary customers. The rush order will delay the current order especially if its a different flavor. This is because the oven is small and can hold one tray at a time. If the normal order cost $ 3 per dozen, then the rush order should be $ 5 per dozen. The company is small and will need this to increase the cost to purchase another oven to meet the rush orders as well as the normal orders. I think at the time the two orders can be meet, but the normal order might be a bit late since the rush order will be priorities. The capacity planning should be done, which is the output the facility can handle or else there will not be enough output to meet customers needs (Reid, 2014) 3. Time required to deliver the cookies The time one dozen of cookies is expected to be ready for delivery is 26 minutes as seen in the calculation below. Washing bowl takes 6 minutes, mixing time 2 minutes, Putting in the oven 1 minute, Baking cookies 9 minutes, cooling cookies 5 minutes, packing time 2 minutes and payment time 1 minute. When all the above time is added it comes to 26 minutes, a safety time of 20 minutes should be added. So a customer will be required to collect his order after 46 minutes, the safety time should be put to ensure that the client doesnt arrive before the cookies are ready just in case the rush order interrupt the normal orders. So the customer should be told to collect his/her order after 46 minutes from the time the order was made. 4. Other factors to consider Aside from the cost of the production, some other facts should be considered, for instance, the in case the oven break down what will be done to meet the orders of the customers(Heizer, 2012). A backup plan should be put in place i.e. by finding a friend who has the oven that can be used in case they get a breakdown. Another factor that should be considered is if the landlord will continue paying the electricity one the baking company start. If the landlord will not pay, how much will it cost to the bakery and will it affect the cost of the cookies if so by how much. 5. System of standard cookies If the bakery decides to make standard cookies instead of the unique cookies, they should identify which flavor of the cookies most people have been ordering. After finding out, they produce these types of cookings ahead of time so that when the order is made they can just warm and deliver (Chernatony, 2010). But at the same time, they shouldnt make a lot of them since they should not be sold to the next day since the intention is to bit the cookies sold in the stores which are not fresh. They can also take the orders a day before the delivery day. This will ensure that they delivery, fresh cookies and reduce the cookies that are over produced. References Chernatony, L. M. (2010). Creating powerful brands. Greasley, A. G. (2009). Operations management. Heizer, J. h. (2012). Operation management. Jacobs, F. R. (2014). Operation and supply management. Reid, R., (2014). Operations Management An integrated approach. Schroeder, J. L. (2013). Operations management; contemporary concepts and cases.