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Production Management Section 2 Essay

967 words - 4 pages

Production Management
Phase 2:
2.1 Just in time (JIT) is a production strategy that strives to improve a business return on investment by reducing in-process inventory and associated carrying costs.
2.2 The bakery can cut back in the waste by meeting the demands of the customers without over producing stock so that there is no stale food that cannot be sold. They could attempt to source as many of their raw materials required from a single supplier in an effort to reduced transportation costs. They could also cook more products at one time in the oven as to save on electricity. They could also set up a program where the food that is too old to sell at the bakery can be sold at a cheaper ...view middle of the document...

It also allows for the bakery to be able to maintain the products for longer period as they will be fresher thus allowing for a longer shelf period.

2.5) The production flow design will look as follows.
Dough is made, prepared and knead Dough will be divided up into 80 parts of equal size. The dough will then proceed to the oven where it will be baked to form the bread. The loafs of bread will then be taken out of the oven and placed on racks (on the side) to be cooled to the point where it is at the optimum edible temperature. The loafs of bread will then be put on the shelves of the bakery to be sold. The shelves only have enough space for 20 loafs at any given time, the rest are kept in storage to replace the loafs already sold to customer at a later stage. Extra bread will also be baked, as a precautionary measure, if there are already 40 loafs sold by 2’o clock the afternoon.

The following changes will be made to the production system.
Instead of only the 80 loafs of bread being baked at the first interval, we will ensure that the extra loafs are baked simultaneously as well (given that the demand for bread for the week is high enough) With this change in the production flow, the store will have an ample supply of bread to give to the customer, and will save on the extra costs of starting up the whole production procedure a second time for the extra bread. If there happen to be any loafs left by the end of the working day, then these loafs will be taken and sold at a lower price the next day, this can also be seen as a charitable side of the bakery. Any ingredients that we need for the...

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