Operation Capacity

May 15th, 2015
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South University-Savannah
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Operations Management You are considering opening a small doughnut shop in your hometown. Research the process required to make doughnuts. After learning all of the steps that are required in the production of doughnuts, respond to the following: • List and describe all of the steps required to produce doughnuts as well as the equipment required to complete each step. • Create a bill of materials to list those ingredients required to produce doughnuts. • Describe what would be the capacity of the doughnut production operation that you are envisioning. In other words, describe what would define the maximum number of doughnuts that you could produce per hour. • If your doughnut business is incredibly successful (to the point that you are now selling them frozen, via grocery stores nationwide, so that people can prepare them in their own homes), explain how you could effectively increase the capacity of your doughnut operation. What change

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Operation CapacityInsert your nameMGT3059Insert dateInsert your Professor's nameOperation CapacityTo obtain excellent operations management of a business, a prospective business owner or assigned operations manager must be prudent to do conduct adequate research about how to run the business of interest. This would entail information such as: (1) the materials that are associated with the products to be created, (2) the number of product units to be produced per duration of time, and (3) possibility for expansion, etc. Acknowledging that doughnut business is a substantial business in the United States with approximate revenue of $647 million in 2009 (Media & Root 111, 2015, p. 1), it is a business I am considering to start in my hometown. This paper will illustrate operation capacity of a doughnut business. Doughnut ManufacturingManufacturing doughnuts entails sequential activities of: 1. Obtaining the Ingredients, Raw Materials or Inputs: This is done by purchasing pre-packaged mixes of wheat and (or) soy flour from warehouses that sell them. The pre-packed mixes, the website on how products are made (2015) stated, "These vary but can include: flour (wheat and soy flour), shortening, sugar, egg yolks, milk solids, yeast dough conditioners, gum, and artificial flavors" (Doughnut, p. 1, para. 8). The pre-packed mixes come in 25Ib and 50lb bags that are stocked in the business premises and utilized as needed.Mixes require the bakeries to a

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