A fast-food stand has a thriving business in downtown Portland. They serve 3,500 burgers; 3,000 orders of fries; and 4,000 soft drinks per week. The workers work 40 hours per week but are idle two percent of the time. The manager wants to try to become more efficient. He has done a time study and found:
$$\begin{array} { l l }
\text { Elements for One ltem } & \text { Minutes } \
\text { Take order } & 2 \
\text { Time taken for kitchen to fill } & 5 \
\text { order } & \
\text { Pick up order \& put in bag } & 1 \
\text { Take customer's money } & 2
\end{array}$$ It takes 1 additional minute per additional item. The average order size is 3 items.
a. What is the average number of orders per week?
b. What is the average cycle time (in minutes) per order?
c. What is the labor standard (in minutes) per order?
d. How many workers does the manager need per week?

Question

A fast-food stand has a thriving business in downtown Portland. They serve 3,500 burgers; 3,000 orders of fries; and 4,000 soft drinks per week. The workers work 40 hours per week but are idle two percent of the time. The manager wants to try to become more efficient. He has done a time study and found:
 $$\begin{array} { l l } 
\text { Elements for One ltem } & \text { Minutes } \
\text { Take order } & 2 \
\text { Time taken for kitchen to fill } & 5 \
\text { order } & \
\text { Pick up order \& put in bag } & 1 \
\text { Take customer's money } & 2
\end{array}$$ It takes 1 additional minute per additional item. The average order size is 3 items. 
a. What is the average number of orders per week?
b. What is the average cycle time (in minutes) per order?
c. What is the labor standard (in minutes) per order?
d. How many workers does the manager need per week?

Quizplus · Accepted Answer

The Answer of A fast-food stand has a thriving business in downtown Portland. They serve 3,500 burgers; 3,000 orders of fries; and 4,000 soft drinks per week. The workers work 40 hours per week but are idle two percent of the time. The manager wants to try to become more efficient. He has done a time study and found:
 $$\begin{array} { l l } 
\text { Elements for One ltem } & \text { Minutes } \
\text { Take order } & 2 \
\text { Time taken for kitchen to fill } & 5 \
\text { order } & \
\text { Pick up order \& put in bag } & 1 \
\text { Take customer's money } & 2
\end{array}$$ It takes 1 additional minute per additional item. The average order size is 3 items. 
a. What is the average number of orders per week?
b. What is the average cycle time (in minutes) per order?
c. What is the labor standard (in minutes) per order?
d. How many workers does the manager need per week?

A Fast-Food Stand Has a Thriving Business in Downtown Portland