|
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
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
For this assignment you will be creating a basic Hotel Reservation System. The program must meet the following guidelines:
Make sure you are using Variables, Looping, and decision statements!
In: Computer Science
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
The catering manager of LaVista Hotel, Lisa Ferguson, is disturbed by the amount of silverware she is losing every week. Last Friday night, 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 moresilverware, 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? (round to the nearest whole number)
b.what is the annual holding cost? (round to two decimal places)
c. what is the annual ordering cost? ( round to two decimal places)
d. what are the annual costs of the silverware itself with an optimal order quantity? (round to the nearest whole number)
e. what is the total annual cost, including ordering, holding, and purchasing the silverware? (round to two decimal places)
In: Operations Management
The catering manager of LaVista Hotel, Lisa Ferguson, is disturbed by the amount of silverware she is losing every week. Last Friday night, 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
(2,000
pieces or less) her vendor quotes a price of
$1.80/piece.
follows≻If
she orders
2,001
to
5,000
pieces, the price drops to
$1.60/piece.
follows > 5,001
to
10,000
pieces brings the price to
$1.40/piece,
and
follows≻ 10,001
and above reduces the price to
$1.25/piece.
Lisa's order costs are
$200
per order, her annual holding costs are
5%,
and the annual demand is
45,700
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?
nothing
units (round your response to the nearest whole number).
B) What is the annual holding cost? (round your response to two decimal places).
C) What is the annual ordering cost? (round your response to two decimal places).
D) What are the annual cost of the silverware with an optimal order quantity? (round your response to two decimal places).
E) What is the total annual cost, including ordering, holding, and purchasing the silverware? (round your response to two decimal places).
In: Operations Management
The catering manager of LaVista Hotel, Lisa Ferguson, is disturbed by the amount of silverware she is losing every week. Last Friday night, when her crew tried to set up for a banquet, 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.
>For a small order (2,000 pieces or less) her vendor quotes a price of $1.80/piece.
>If she orders 2,001 to 5,000 pieces, the price drops to $1.60/piece.
>5,001 to 10,000 pieces brings the price to $1.40/piece, and
>10,001 and above reduces the price to $1.25/piece.
Lisa's order costs of $205 per order, her annual holding costs are 5%, and the annual demand is 44,600 pieces. For the best option, (the best option is the price leve that results in an EOQ within the acceptable range).
A) What is the optimum ordering quantity?
B) What is the annual holding cost?
C) What is the annual ordering cost?
D) What are the annual cost of the silverware with an optimal order quantity?
E) What is the total annual cost, including ordering, holding, and purchasing the silverware?
In: Operations Management
Your client, Barney Green, and his wife, Edith, attended a two-day conference in Maui related to Barry's work in architecture as a sole proprietor. The Greens went to Hawaii several days early so they could adjust to the jet lag and be ready for the conference. The $8,000 cost of the trip included the following expenses:
First-class airfare $2,500
Hotel (four days) $2,000
Conference fee $1,000 per person
Meals $1,500.
What expenses (if any) can Barney deduct for his business?
In: Accounting
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