Questions:
Currently, the process functions with batches of30 cakes. The ingredients are mixed in 30 cake batch. The oven racks hold 30 cakes, and the wheeled rack used in frozen storage hold 30 cakes. Management is concerned about more closely matching cake production to demand because o f shelf-life issue and also because some restraints are beginning to demand unfrozen cakes delivers daily. Management wishes to separate frozen cake production and fresh cake production the operations manger thin that a batch size f 10 for frozen cakes and a bath size of 5 for fresh cad could work.
1.Discuss the implications of transitioning to a batch size of 10 for frozen cakes and 5 for fresh cakes. What would need to be changed?
2.Would there be any major investment necessary to make the changes? Specifically discus the need for small scale equipment an changeover times
3.Could a kanb system be implemented? If so describe how it would work. Draw a diagram of the system, identifying how inventory buffers would be located.
4.Would it be easier, and less costly, to reduce all batch size to 5 rather than keeping the frozen cake batch size 10?