1. Given a demand for jam of 120 kg per day and bottled fruit of 120 kg per day and a batch size for both jam and bottle

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1. Given a demand for jam of 120 kg per day and bottled fruit of 120 kg per day and a batch size for both jam and bottled fruit of 5 kg each, where is the bottleneck in the process? (Remember, the bottleneck is the resource with the highest implied utilization, given the demand mix.) What is the capacity of the bottleneck? Explain your result.
Jam: 120 kg per day, Batch size: 5kg.
Bottled Fruit: 120 kg per day, Batch size: 5kg.
One worker at each station
(You may assume that the fixed-time (or set-up) activities for the “Wash & Peel” and “Spoon & Bath” steps (boiling and transferring) are performed together for both jam and bottled fruits. Note that this will have implications in your calculation of the set up time as there is only one setup needed, even if the batches of jam and fruit are combined: 5kg + 5kg =10 kg)
2. Given the production of both jam and bottled fruit with the demand and batch sizes in question 1, what happens if the number of resources at the bottleneck is increased? Where is the bottleneck? What is its capacity? Explain your results.
Jam: 120 kg per day, Batch size: 5kg.
Bottled Fruit: 120 kg per day, Batch size: 5kg.
One worker at each station, and 2 workers/machines at the bottleneck identified in question 1.
3. Assuming you can make changes to the process without affecting the quality, redesign the process for a more efficient and balanced solution. Draw your new process flow and justify your solution in terms of demand variability and resource utilization for the entire process.
4. Are there ways that Edwin can improve his production using new technologies? Discuss three realistic suggestions (these do not have to be limit to operational improvements).
5. Considering GSH Conserves’ specific business and target market, how would you suggest that they ramp up sales?