|
Year |
quarter |
Occupancy |
|
2013 |
1 |
16 |
|
2 |
21 |
|
|
3 |
9 |
|
|
4 |
18 |
|
|
2014 |
1 |
15 |
|
2 |
20 |
|
|
3 |
10 |
|
|
4 |
18 |
|
|
2015 |
1 |
17 |
|
2 |
24 |
|
|
3 |
13 |
|
|
4 |
22 |
|
|
2016 |
1 |
17 |
|
2 |
25 |
|
|
3 |
11 |
|
|
4 |
21 |
|
|
2017 |
1 |
18 |
|
2 |
26 |
|
|
3 |
14 |
|
|
4 |
25 |
In: Statistics and Probability
A hotel wanted to develop a new system for delivering room service breakfasts. In the current system, an order form is left on the bed in each room. If the customer wishes to receive a room service breakfast, he or she places the order form on the doorknob before 11p.m. The current system requires customers to select a 15-minute interval for desired delivery time (6:30~6:45a.m., 6:45~7:00a.m., etc.). The new system is designed to allow the customer to request a specific delivery time. The hotel wants to measure the difference (in min.) between the actual delivery time and the requested delivery time of room service orders for breakfast (negative time means that the order was delivered before the requested time, whereas the positive time means that the order was delivered after the requested time). The factor included were the menu choice (American and Continental) and the desired time period in which the order was to be delivered (Early Time Period [6:30~8:00a.m.] or Late Time Period[8:00~9:30a.m.]). Ten orders for each combination of menu choice and desired time period were studied on a particular day, and the data were stored (BreakFast.xlsx)
(a) At the 0.05 level of significance, is there an interaction between type of breakfast and desired time?
(b) Draw the plot of means.
(c) At the 0.05 level of significance, is there an effect due to
type of breakfast? (d) At the 0.05 level of significance, is there
an effect due to desired time?
| Type | Early | Late |
| Continental | 1.4 | -2.0 |
| Continental | 1.8 | 3.1 |
| Continental | 3.3 | -0.5 |
| Continental | 4.4 | 0.9 |
| Continental | 4.4 | 1.2 |
| Continental | 5.3 | -0.1 |
| Continental | 2.2 | -1.3 |
| Continental | 1.2 | 0.2 |
| Continental | 5.4 | -0.5 |
| Continental | 1.4 | 3.8 |
| American | 4.4 | 6.0 |
| American | 1.1 | 2.3 |
| American | 4.8 | 4.2 |
| American | 8.4 | 3.8 |
| American | 6.7 | 5.8 |
| American | 5.6 | 1.8 |
| American | 9.5 | 5.1 |
| American | 5.1 | 4.2 |
| American | 7.6 | 4.9 |
| American | 9.3 | 4.2 |
In: Math
The Evanstonian is an upscale independent hotel that caters to both business and leisure travelers. When a guest calls room service at The Evanstonian, the room-service manager takes down the order. The service manager then submits an order ticket to the kitchen to begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic beverages. Finally, she assigns the order to a waiter.
It takes 6 minutes to take down the order and to assign the work to the kitchen, sommelier, and waiter. It takes the kitchen 16 minutes to prepare the typical order. It takes the sommelier 8 minutes to prepare the drinks for the order. While the kitchen and the sommelier are doing their tasks, the waiter readies a cart (i.e., puts a tablecloth on the cart and gathers silverware). This takes 8 minutes per order.
Once the food, wine, and cart are ready, the waiter delivers it to the guest’s room. It takes the waiter 14 minutes to deliver the meal to the customer. It takes the waiter additional 2 minutes to return to the station and debit the guest’ account. All the times mentioned represent flow time at the various activities, an include the effects of waiting.
Activity Time and Visit
|
Activity |
Activity Time |
Visit |
|
to take down the order and to assign the work to the kitchen to prepare the typical order to prepare the drinks for the order waiter readies a cart to deliver the meal to the customer to return to the station and debit the guest’ account |
6 16 8 8 14 2 |
2 1 1 1.5 1 2 |
a. Draw a process map for the room-service process: from receipt of order to delivery of food
b. What is the critical path and theoretical flow time of the process?
c. What is the effect on the process flow time if the waiter could prepare the cart in 6 minutes, instead of 8?
d. Computes the waste time due to rework?
e. The hotel wants to reduce its theoretical flow time by 4 minutes. Give an example of using elimination approach to reduce the theoretical flow time. (Show which activity or activities should be reduced and by how many minutes).
In: Operations Management
The catering manager of LaVista Hotel, Lisa Ferguson, is disturbed by the amount of silverware she is losing every week. Last Fridaynight, when her crew tried to set up for a banquet for 500 people, they did not have enough knives. She decides she needs to order some more silverware, but wants to take advantage of any quantity discounts her vendor will offer.
follows≻For
a small order
(2 comma 0002,000
pieces or less) her vendor quotes a price of
$1.801.80/piece.
follows≻If
she orders
2 comma 0012,001
to
5 comma 0005,000
pieces, the price drops to
$1.601.60/piece.
follows≻5 comma 0015,001
to
10 comma 00010,000
pieces brings the price to
$1.401.40/piece,
and
follows≻10 comma 00110,001
and above reduces the price to
$1.251.25/piece.
Lisa's order costs are
$200200
per order, her annual holding costs are
55%,
and the annual demand is
44 comma 90044,900
pieces. For the best option (the best option is the price level that results in an EOQ within the acceptable range):
a) What is the optimum ordering quantity?
units (round your response to the nearest whole number).
b) What is the annual holding cost?
$nothing
(round your response to two decimal places).
In: Operations Management
A hotel wanted to develop a new system for delivering room service breakfasts. In the current system, an order form is left on the bed in each room. If the customer wishes to receive a room service breakfast, he or she places the order form on the doorknob before 11p.m. The current system requires customers to select a 15-minute interval for desired delivery time (6:30~6:45a.m., 6:45~7:00a.m., etc.). The new system is designed to allow the customer to request a specific delivery time. The hotel wants to measure the difference (in min.) between the actual delivery time and the requested delivery time of room service orders for breakfast (negative time means that the order was delivered before the requested time, whereas the positive time means that the order was delivered after the requested time). The factor included were the menu choice (American and Continental) and the desired time period in which the order was to be delivered (Early Time Period [6:30~8:00a.m.] or Late Time Period[8:00~9:30a.m.]). Ten orders for each combination of menu choice and desired time period were studied on a particular day, and the data were stored
| Type | Early | Late |
| Continental | 1.4 | -2.0 |
| Continental | 1.8 | 3.1 |
| Continental | 3.3 | -0.5 |
| Continental | 4.4 | 0.9 |
| Continental | 4.4 | 1.2 |
| Continental | 5.3 | -0.1 |
| Continental | 2.2 | -1.3 |
| Continental | 1.2 | 0.2 |
| Continental | 5.4 | -0.5 |
| Continental | 1.4 | 3.8 |
| American | 4.4 | 6.0 |
| American | 1.1 | 2.3 |
| American | 4.8 | 4.2 |
| American | 8.4 | 3.8 |
| American | 6.7 | 5.8 |
| American | 5.6 | 1.8 |
| American | 9.5 | 5.1 |
| American | 5.1 | 4.2 |
| American | 7.6 | 4.9 |
| American | 9.3 | 4.2 |
(a) At the 0.05 level of significance, is there an interaction between type of breakfast and desired time?
(b) Draw the plot of means.
(c) At the 0.05 level of significance, is there an effect due to type of breakfast?
(d) At the 0.05 level of significance, is there an effect due to desired time?
In: Math
For this week's discussion, the focus will be on examining Porter's Five Forces as a tool for looking at the pressures on profits. Specifically, you will be looking at defining Porter's Five Forces and applying this tool to the market structures and pressures on profits of a chosen group of firms.
Choose one of the following groups and use Porter's Five Forces to analyze the pressures on profits for your chosen group's firms.
Group 1: the accommodations industry (e.g., Hilton, Marriott Bonvoy, Intercontinental Hotel Group).
Group 2: the wireless telecommunications industry (e.g., Verizon, AT&T, T-Mobile).
In: Economics
Gloucester Township Department of Public Works, in an effort to encourage use of its public parks during the summer months, began a campaign to encourage vacationers to use the parks. Studies for the past five years indicate that only one-fourth of all vacationers use the park for three days or more per week. A survey conducted after the new campaign was initiated reveals that 55 of 200 vacationers use the parks three or more days per week. At α = .05, does this support the campaign’s effectiveness?
In: Statistics and Probability
Government allegation and prosecution of white collar crime is a major risk for corporations and management. Complying with all laws and regulations has never been more important.
(1) Criminal Liability explaining the two parts of a crime: the act or omission (actus reus) and the subjective state of mind (mens rea); (2) Individual Liability for Business Crimes explaining strict liability and the Park Doctrine. What are your thoughts about strict liability for corporate crimes? What does this mean for you as a corporate manager, officer, or director?
In: Operations Management
I planned on putting some math to work when I visited Golden Gate Park along with my new kite. I made sure my kite was always 100ft above the ground and I was able to calculate that the kite was moving horizontally at a speed of 9ft/s. Then I proceeded to calculate the rate at which the angle between the horizontal and the string was decreasing when I had let out about 250 ft of string. Can you help me determine what that rate was?
In: Math
during the summer of 2012,a 42 year old woman comes into the emergency room outside Yosemite National park complaining of a fever, headache, nausea, and severe respiratory symptoms. She explains a week ago she was vacationing in a remote cabin in Yosemite. She noticed animal waste in the cabin she cleaned the area. She fwlt fine until earlier this morning. A. What microbe do you suspect, Why? B. How would you treat the patient? C. Define and describe the signs and symptoms of this diease.
In: Nursing