Chemical Engineering Department Subject: Process Control for undereducated students Instructor: Dr. Karima Marogi Typical Questions & Answers Process Control Problems Problem (1) Solution a) Energy balance for the thermocouple‚ where m is mass of thermocouple C is heat capacity of thermocouple h is heat transfer coefficient A is surface area of thermocouple t is time in sec Substituting numerical values in (1) and noting that Taking Laplace transform‚ Problem (2) A thermometer
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Behihana of Tokyo‚ Inc. v. Benihana‚ Inc.‚ 906 A.2d 114 (Del. 2006) Facts: Rocky Aoki founded Benihana of Tokyo‚ Inc. (BOT)‚ and its subsidiary‚ Benihana‚ which own and operate Benihana restaurants in the United States and other countries. Aoki transferred his 100% ownership of BOT to Benihana Protective Trust in 1998 in order to avoid licensing problems stemming from his conviction on insider trading charges. Benihana‚ a Delaware corporation‚ had two classes of common stock. There were 6 million
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Question 1: What is the Benihana concept? Benihana concept is based on Job Shop primarily because of following reasons: 1) Job shop is a process where typically ore or few of a kind are made at one time‚ similar to what Benihana does. If we look at Teppanyaki table it serves steak‚ filet mignon‚ chicken and shrimps at one time basis customer preference /selection 2) In Job shop we require a skilled craftsmen who can customize the product as per customer requirement‚ similar to what the
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with the union if the lower-control limit (LCL) is 2.94%‚ and the upper-control limit (UCL) is 10.15% given the 3-sigma p-chart showing the percent of pilots sick? (Hint: See note (1) for the sample size). Do not forget to plot the center line. b) What happens if you use 2-sigma control limits? Recalculate the control limits and discuss how your interpretation changes and why? c) Alternatively‚ what happens if you exclude the first two months? Recalculate the control limits and discuss whether your
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The Benihana simulation allows you to become the ultimate decision maker with many of the large aspects of the restaurant. The simulation forces you to think about the size of the bar and seating area‚ whether or not you will batch the patrons‚ how quickly you would like to get your patrons in and out of the restaurant‚ how much money you should spend on advertising and how to spend that money. I think this simulation was a great way to help one focus on how to optimize the factors involved in
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Bayfield Mud Company case study 1. What is your Analysis of the bag-weight problem? Refer to the case‚ Quality control analysis for this case will be conducted via X-charts and R-charts. X-charts is to control the central tendency of the process‚ for this case we refer to the weight of 50-pound bags of treating agents R-charts is to control the dispersion of the process‚ for this case we refer to the range of weigh or difference between maximum weight and minimum weight of the bag. From the
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Benihana of Tokyo Benihana is a steakhouse with food cooked in front of the customers by Japanese chefs and the decorated in an authentic Japanese setting. Operation advantages: Benihana has several operation advantages: firstly‚ by eliminating the need for a conventional kitchen with hibachi table arrangement‚ the restaurant keep labor cost low while providing attentive service. Secondly‚ the dining space was increased. Thirdly‚ by reducing the menu to three simple Middle American entrees‚ the
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analysis and recommendations by evaluating the current conditions of the company‚ particularly the following areas: • Operational and strategic implications of company direction • Labor utilization • Materials • Capacity • Information flow • Evaluating the following performance criteria: Quality‚ Productivity and Delivery. Following detailed analysis of data‚ process flow and inventory strategies‚ my recommendations will be focused on the following opportunities: 1. Changing strategy
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AUDIT GUIDELINES Level 1 General IT audit approach COBIT Framework Audit Process Requirements Control Observations Generic Audit Guideline Level 2 Process audit guidelines Level 3 Audit attention points to complement detailed control objectives J Detailed Audit Guidelines J Local Conditions sector specific criteria industry standards platform specific elements detailed control techniques used AUDIT PROCESS REQUIREMENTS Having defined what we are going to audit and provide assurance
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Case Study Component: Benihana of Tokyo 1. What are the differences between the Benihana production process and that of a typical restaurant? Benihana focuses on creating a dining experience that is not just about the food and service as most other restaurants do. Benihana emphasizes customer entertainment whereas when you eat at a typical restaurant you and your family‚ friend‚ or partner have to create your own entertainment. By using the hibachi table where chefs make the food right in front
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