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Oğulcan TUFAN 11324 KRISTEN’S COOKIE COMPANY CASE Put the cookies in the oven and set the thermostat and timer(1min) Kristen’s Cookie Company case is a business which is established by 2 college students to serve cookies to students at night. There is a certain plan for getting orders‚ preparing cookies and delivering them. All of them goes in a sequence. The aim is to produce cookies in the least possible time
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I Pillsbury ’s Häagen-Dazs Case Study Analysis Contents Executive Summary 2 Overview 2 Problem 2 Solution 3 SITUATION ANALYSIS 4 PHASE 1: THE ENVIRONMENT 4 Current State of the Economy 4 Current Trends and Their Impact on Marketing 4 Current Political Trends and Their Impact on Marketing Strategy 5 Environmental Threats and Their Influence on Marketing 5 PHASE 2: THE INDUSTRY 5 Industry 5 Competitors – Annual Sales and Market Share 6 Strategies Employed by Competitors 6 Strengths &
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Home-Style Cookies Case 1. Briefly describe the cookie production process. The company uses batch processing system‚ wherein the process begins when the management gets orders from its distributors. Production schedules are then made which are based on the orders received. In the beginning of every shift‚ a list of the cookies to be made that day is delivered to the person in charge of mixing. The ingredients needed are activated through a master list containing all the ingredients to ensure accuracy
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4. What happens if sales volumes are lower or higher than expected as outlined at the end of the case? Base Case Sales Volume | 25‚000 | Number of options | 25‚000 | Number of Contracts | 25‚000 | Cost per participants | 1‚000 Euro | Option Strike Price | 1.22 | Forward Strike Price | 1.22 | | | Option Premium | 61 | | | Total Cost (USD) | | | USD Exchange Rate (USD/EUR) | | %Cover | Contracts | Options | 1.01 | 1.22 | 1.48 | 100% | 0% | 100% | $26‚775‚000 | $32‚025‚000
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CHAPTER 4: FLOW TIME ANALYSIS 4.3 Solutions to the Problem Set Problem 4.1 [a] Draw a process flow diagram. [b]. The theoretical flow time is 36 minutes: There are three paths through the system: A: Take Order – Food – Deliver – Bill → 4 + 18 + 12 + 2 = 36 mins B: Take Order – Wine – Deliver – Bill → 4 + 4.8 + 12 + 2 = 22.8 mins C: Take Order – Cart – Deliver – Bill → 4 + 10 + 12 + 2 = 28 mins Path A is critical so the TFT is 36 minutes [c]. The flow time efficiency is 36/60
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Kristen’s Cookie Company Key Questions 1) Washing & Mixing | 6 min | Dishing Up | 2 min | Setting the oven | 1 min | Baking | 9 min | Cooling | 5 min | Packing | 2 min | Accept Payment | 1 min | Total | 26 min | 2) The oven holds only one tray (one dozen of cookies) => at full utilization we can cook only 6 dozen of cookies per hour‚ for example after washing and mixing we have two more minutes to wait before oven will free. 26 + 10(x-1)=240 X=22.4 22 orders
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1. Draw a flow chart of the cookie-making process (you can hand-draw and scan). See the last page. 2. How long (the throughput time) will it take to fill a rush order of 1-dozen cookie? Assume no other cookies are currently in process. Use a Gantt chart to help with the analysis and attach the screen shot of the Gantt chart. 6+2+1+9+5+2+1=26 mins 3.What is the cycle time? How many orders can you fill in a night (4-hour period)? Does your answer depend on the size of the
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sandwiches‚ cookie parts‚ and crème parts of both the Oreo and Market Pantry products‚ as well as their percent compositions. Brand Mass of Whole Sandwich (g) Mass of Cookie Part (g) Mass of Crème Part (g) Oreo 12.22 8.66 3.56 Market Pantry 12.05 8.83 3.22 Table 2. This table shows the percent compositions of the store-bought cookies. Brand Percent Cookie Percent Crème Oreo 12.22 8.66 Market Pantry 12.05 8.83 Calculations: mass of creme= total mass of sandwich cookie-mass of cookie part mass
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Recommendations Mr. Guillen had to decrease the percentage of scratch users in Canada (61%) to that in the United States (49%) in view of similarities in consumer demographics and family structure. As stated above‚ the study had revealed that the quality of cookie dough or flavors offered were not valued as highly in Canada as in the United States. It was interesting that even Mr. Guillen himself questioned if there was a taste or formula issue. The first step that GMCC should do was to ensure the refrigerated
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