Production Scheduling and Control
What is the impact of batching during peak and non-peak periods?
Periods are as follows:
Early dinners (6:00 pm to 7:00 pm)
Batching is very beneficial during early dinners that range from 6:00pm to 7:00 pm in the sense that it reduces the initial costs of the production of the foods. Since the number of customers in the restaurant is usually reduced, the excess food produced is stored. This becomes easier to serve when the numbers of customers have increased in the later hours. For this reason, batching reduces the commotion that is usually caused after 7:00 pm when the number of customers has drastically increased (Zimmerman 2008).
Peak period (7:00 pm to 8:00 pm)
Batching is also very essential during the time between 7:00 pm to 8:00 pm basing on the fact that it reduces commotion of the customers. Since during this time, the number of the customers usually increases, because of the peak, through batching, food is able to be served to customers. Customers are not supposed to wait for food for more than forty five minutes (45 minutes). For this reason, the extra food that was produced before seven is served to the customers to reduce commotion of the customers (Lopez and Roubellat, 2008).
Late dinners (8:00 pm to 10:30 pm)
Batching is also extremely vital in the late dinner between (8:00pm and 10:30Pm) since it reduced wasted of food through limited production. During the late dinners, the number of customers visiting restraints usually reduces. For this reason, the rate of food production should also be reduced. This is very beneficial to waste the limited resources of the hotel. Batching is usually very essential in this case in the sense that the extra food that was produced during peak period can be used to serve the reduced customers.
Briefly describe what you believe you learned about operations management from your participation in this simulation thus far, if anything.
Briefly describe any ideas that occur to you as a result of thinking about the simulation in relation to the module topic and readings.
Through the simulation, one of the key ideas that I have grasped is that time management is very vital in production scheduling and control. This is for the main reason that appropriate planning and good time management increases the number of services offered to the customers. This promotes the business because of the quality of services that is offered to the customers.
What do you now think of computer-based simulations in general as a learning mechanism? Of this one in particular?
Computer based simulations is a particularly vital tool as a learning mechanism since it provides real life examples to the students. For instance, in this module, the exercise provided is a real example of the manner in which a real life restaurant operates (Mukhopadhyay , 2007). Computer based simulations is also essential since it offers extra skills such as observation to the students.
Reference
Lopez, P., and Roubellat, F. (2008). Production Scheduling, New York: John Wiley and Sons,
Mukhopadhyay , T. (2007). Production Planning and Control: Text and Cases 2Nd Ed, New
York: PHI Learning Pvt. Ltd.
Zimmerman F. (2008). Maximizing Throughput: Six Steps to Increase Top Line Sales, issue 23,
Monday, February 11, 2008
