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(Solved) Look at the Cashier document Examples below. These are completed forms and they illustrate exactly how an Operation Process Chart is constructed...


Please open the document attached an read instructions carefully, You will be creating a process chart from the perspective of a cook.


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Instructions for OneOperation Process Chart
For this you will be creating a process chart from the prospective of a cook not a cashier, but e cashier example will help. Look at the Cashier document Examples below. These are completed forms and they illustrate exactly how an Operation Process Chart is constructed based on a description of the work performed by a Cashier.
How to Create an Operation Process Chart
An Operation Process Chart is a graphic, symbolic representation of the act of producing a product or providing a service. Its primary focus is on the Operations and Inspections necessary to do the work.
The rules for constructing an Operation Process Chart are as follows:
1. At the top of the page insert the Analyst's Name, the Date, and the Name of the Operation being studied.
2. At the top of the page include all the other additional information, such as the total number of operations and inspections.
3. If a product is being studied, a simple sketch of the product should be drawn near the top of the page below the summary information.
4. Only Operations and Inspections are shown on the chart.
5. Operations are represented with a Circle.
6. Inspections are represented with a Diamond.
7. If an Inspection is done at the same time as an Operation, then a Circle is drawn inside a Diamond to represent the combined activity.
8. If the operations and inspections are numbered, then the number should be written inside the Circle or Diamond.
9. The sequence of activities should be from the top to the bottom of the page in the order
in which they are done.
10. The symbols should be connected with straight lines to show the correct sequence of activities.
11. If Materials enter the process at an operation, then the material should be written above a horizontal line that enters the process from the left. The horizontal line may be above the operation and then connected to the top of the circle, or the horizontal line may be drawn on the left side of the circle and attached to the right side of the circle.
12. If multiple materials enter a process at the same activity, each material must be listed on a separate horizontal line and the line attached to the circle where the material enters the process.
13. A brief description of each activity must be written on the right side of the symbol.
14. Occasionally, time, frequency and/or location may also be included. Look at the below Cook Work Description document. This is the food item that will be prepared by the Cook this semester at the Fast Food Restaurant called Mexican BurgerMac, Inc. Mexican BurgerMac, Inc.
Copyright © 2017 by Robert Wayne Atkins, P.E.
Learning Modules One, Two, Four, and Five
Mexican BurgerMac, Inc. is a new worldwide Franchise Restaruant. Their advertising campaign is
based on fresh, high quality food that is not cooked until after the customer places an order. The
customer has to wait a few minutes longer to get the food but that food is worth the short wait because
it is cooked fresh to the customer’s exact specifications. This includes all hamburger meat patties,
sausage patties, strips of bacon, pancakes, eggs, hash brown potatoes, chicken, fish, hush puppies, taco
shells, and pizzas. The only precooked food items are sandwich buns, biscuits, nacho chips, and
burrito shells. Everything else is cooked fresh (or heated) after the customer places an order. Most of
the fresh food is stored in a Refrigerator until the Cook needs it to fill an order.
All the Work Measurement and Ergonomics Chart Forms should be constructed from the perspective
of a Cook who works behind the counter at the restaurant. You should assume that one Cook does all
the work of assembling the entire Food Item ordered by the customer.
Each Work Measurement Chart should clearly document the entire Food Preparation activities from
beginning to end. Do not include ordering the Food Item or paying for the Food Item or delivering the
Food Item to the customer. Only include the work performed by the Cook.
Each customer’s order appears on a display monitor suspended from the ceiling to the left of the
Cook’s work area. The Cook reads the monitor and determines exactly what type of Food Item is to
be made and all the things that are to be included with that Food Item.
Each Work Measurement Chart should begin with the first thing the Cook must do after he
understands what Food Item he is to prepare. Do not include reading the monitor in any chart.
Each Work Measurement Chart should end with the Food Item being placed in the temporary Food
Storage Area where it will be picked up by the Cashier and then the Cook should return to the starting
position near the display monitor.
(Note 1: The Cashier is a different employee and the Cashier will not be considered in this analysis.)
(Note 2: Each walking activity inside the kitchen takes 5 seconds to get from one location to the next
location regardless of where the cook begins and ends the walking sequence.) Spring Semester 2017 Food Item
Two Country Fried Fish, Two Hush Puppies, French Fries, and Cole Slaw
All of the following materials must be included in your analysis:
1. two fish coated with a flour mixture (inside the refrigerator),
2. two hush puppies (inside the refrigerator), 3.
4.
5.
6.
7.
8.
9. French fries (inside the refrigerator),
cole slaw (inside the refrigerator),
special country seasoning blend (in glass shaker near the grill),
two packets of ketchup (under the food preparation counter),
two packets of tarter sauce (under the food preparation counter),
one wrapped plastic fork with a napkin (at the end of the food preparation counter),
one plastic plate (under the food preparation counter). The Following Time Values Apply to this Food Item
You must determine the most efficient way for the Cook to prepare the Food Item so the Food
Item can be delivered to the customer in the shortest period of time.
The following Food Item Categories are not listed in any special order. The following categories may
not be listed in the best sequence in which they should be done by the Cook. You should rearrange the
following work activities into the best sequence that would result in the shortest waiting time for the
customer, as long as the work sequence is actually possible. The Cook may work on more than one
food category at the same time if he is not busy doing something else.
If you simply list the following work activities in the same order in which they appear below then you
will not get a passing grade on the Module Assignments that pertain to this Food Item.
French Fries Category:
5 Seconds = Walk to refrigerator.
10 Seconds = Open refrigerator. Remove French Fries and remove 2 hush puppies. Close refrigerator.
5 Seconds = Carry French Fries and hush puppies to the deep fryer near the French Fries Staging Area.
5 Seconds = Put French Fries in deep fryer and activate the French Fries timer.
55 Seconds = Wait for the French Fries to cook.
5 Seconds = Walk to the food preparation table.
5 Seconds = Get a plastic plate from below the preparation table.
5 Seconds = Carry a plastic plate to the deep fryer.
5 Seconds = Transfer the French Fires onto the plastic plate.
5 Seconds = Carry the plastic plate to the food preparation table and put plate on table.
Hush Puppies Category:
5 Seconds = Put two hush puppies in deep fryer and activate the hush puppies timer.
65 seconds = Wait for the two hush puppies to cook.
5 Seconds = Walk to the food preparation table.
5 Seconds = Carry a plastic plate to the deep fryer.
5 Seconds = Transfer the two hush puppies onto the plastic plate.
5 Seconds = Carry the plastic plate to the food preparation table and put plate on table.
Slaw Category:
5 Seconds = Carry a plastic plate to the refrigerator.
10 Seconds = Open refrigerator, transfer a spoonful of slaw onto the plate, close refrigerator.
5 Seconds = Carry the plastic plate to the next area.
Fish Category:
5 Seconds = Walk to refrigerator.
5 Seconds = Open refrigerator, remove two pieces of fish, close refrigerator.
5 Seconds = Carry two pieces of fish to food preparation table.
5 Seconds = Sprinkle the special country seasoning blend on both sides of the fish.
5 Seconds = Place both pieces of fish on the grill. 50 Seconds = Wait for the bottom side of both pieces of fish to cook on the grill.
5 Seconds = Turn both pieces of fish over on the grill.
45 Seconds = Wait for the other side of both pieces of fish to cook on the grill. Mexican BurgerMac, Inc.
Scale: 1 Inch = 1 Foot (Work Area is 9 Feet Long by 6 Feet Wide)
Copyright © 1997,2017 by Robert Wayne Atkins, P.E. Legend:
1. Warm
Storage
Compartment
(Biscuits or
Burrito Shells) 2. Hot
Cooking Grill 3. 4. Fresh Bread Storage Area # # Bun
Warming
Conveyor
Fresh
Food Trays
(Lettuce,
Cheese, Etc.).
Plastic
squeeze bottles
on far end of
tray (ketchup,
mustard,
mayonnaise,
special sauce.) # Refrigerator # # #
# 2 1
In Pizza Oven
and Biscuit
Baking Oven 3 Out Steamer 4 5 2 Deep Fryers 5.
Preparation
Table # # Cook
6 6.
Microwave
Oven Waffle
Irons 7 7.
Wrapping
Paper on Table.
Under the table
are Plastic
Plates, To-Go
Boxes, and
Packets of
Napkins,
Pancake Syrup,
Ketchup, Etc.
8.
Wrapped
Sandwich
Storage Chutes Order
Display
Screen Sink 8 Order
Printer
& Tape 9 French Fries
Staging Area
To-Go Bags and Trays Deep
Fryer French
Fries Deep
Fryer French
Fries 9. Area for
Food Plates and
To-Go Bags
Also look at the Cook Work Area below so you can see where this food item is prepared
inside the restaurant. The kitchen work area layout will help you to better visualize how the food item is prepared. You do not need to do anything to the kitchen work area layout
for this Module Assignment. Do not submit the kitchen work area layout when you submit your completed Cook Operation Process Chart in the assignment folder. Your Name: Sketch of the Cashier’s Work Area Mexican BurgerMac, Inc. Scale: 1 Inch = 1 Foot (Cashier’s Work Area is 7 Feet Long by 2.5 Feet W ide)
Copyright © 1997,2009 by Robert Wayne Atkins, P.E.
Cook’s Area of the Kitchen Wrapped Sandwich Storage Chutes Coffee Pots
and Cups Order
Printer
& Tape French Fries
Staging Area
To-Go Bags and Trays Deep
Fryer French
Fries Deep
Fryer French
Fries Soft Drink Cups Cashier Front Counter
(Under the Counter are Ketchup Packets,
Coffee Cream Packets, Sugar Packets, and
Salt and Pepper Packets) Cash
Register &
Credit Card
Scanner Customer When the Cook is standing in his normal position in front of the Preparation Table, he can read the display monitor, and he can reach everything at the rear of the preparation table, and under the preparation table without having to change his position. He can also reach the Microwave Oven, the "out" end of the Bun Warming Conveyor, the Grill, and the Warm Food Storage Compartment without having to walk to these pieces of equipment. He can reach each of these pieces of equipment while standing in his normal position in front of the Preparation Table.
However, the Cook must walk to the Refrigerator, the Fresh Bread Storage Area, the "in" end of the Bun Warming Conveyor, the Pizza Oven, the Steamer, the Deep Fryers beside the Pizza Oven, the Waffle Irons, the Sink, the Deep Fryers beside the French Fries Staging Area, and the Food Pickup Area. It takes the Cook 5 seconds to walk to any location inside the kitchen regradless of how far away it is from where he might be at the time he starts walking. Look the Cook Operation Process Chart Form below. Mexican BurgerMac, Inc.
Apple City, Georgia
Operation: Operation Process Chart
Date of Study: Analyst:
Number
Activity Quantity Number Operator:
Cook Operations Equipment: Number
Inspections Present Method _______ Proposed Method _______ Form 110 3/1997 Rev. 1/2017 Page 1 of 1 Note: Sketches are below or on the back of this page. Copyright © 2009,2017 by Robert Wayne Atkins, P.E. *****You are to complete the Operation Process Chart Form for the Food Item specified. You are to create the chart from the perspective of a Cook who prepares the food item.
Your entire chart should fit on the Operation Process Chart Form that you downloaded. However, if you need more space then add a blank page to the original WORD document
file. Do not create extra files for this assignment. If you need more space then simply add
blank pages to the existing WORD document file and continue your chart on those blank pages.
You must complete a Cook Operation Process Chart using Microsoft WORD.
Only Operations (circles) and Inspections (diamonds) are shown on an Operation Process
Chart. Be sure to follow all the rules for constructing an Operation Process Chart as explained in the lecture that accompanies this Module Assignment.
There are some Operation and Inspection templates on the form. You may copy and paste
them as often as you need them. Change the number inside the symbol, write a short work description beside the symbol, and if a material is being introduced into the process for the first time then describe the material on the horizontal line. Only describe each material one time even though it may continue through the entire process from the beginning to the end. Every material must be shown on the chart at the point where if first
enters the process.
Do not include walking, cooking, or waiting activities on the Operation Process Chart. Do not change these other activities into operations and then add them to the Operations Process Chart.

 


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