Sharffen Berger Chocolate Maker circumstance questions

NOTE: When studying the Scharffen Berger circumstance, please associated with following presumptions: The discussion of the conche stage times in case is relatively confusing, therefore just assume that the average conche time can be 50 several hours. Also, assume that the packaging step can be been able so it is not just a bottleneck. Exactly what the key problems that management should consider when deciding whether as well as how to add capability? What are their options for adding capability? Assuming that each of the production is of semi-sweet (62%) chocolate, decide the daily capacity of each and every of the stages in Scharffen Berger's chocolate production process (consider tempering and molding as one step). What are the bottleneck or perhaps near-bottleneck method steps? What would be the daily capacity from the proposed ball mill, and exactly how does this change the capacity with the conche step? Calculate the payback on the ball mill. Go over other procedure changes that will need to be made to increase the general process capability by 150%. Based on the key issues identified and potential analyses (including the various alternatives for adding capacity), what should supervision do with respect to adding capacity?

Sharffen Patre Chocolate Maker case concerns

NOTE: When ever analyzing the Scharffen Berger case, make sure you make the following assumptions: The topic of the conche step occasions in the case is usually somewhat complicated, so just assume that the regular conche time is 60 hours. As well, assume that the labeling step can be managed so it will be not a bottleneck. What are the key issues that administration should consider when ever deciding whether and how to add capacity? Exactly what their options for adding capacity? Let's assume that all of the creation is of semi-sweet (62%) chocolate, determine the daily potential of each of the steps in Scharffen Berger's chocolate making process (consider tempering and molding as one step). What are the logjam or near-bottleneck process actions? What would be the daily ability of the proposed ball mill, and how performs this change the ability of the conche step? Calculate the repayment on the ball work. Discuss different process alterations that would should be made to raise the overall process capacity simply by 150%. Depending on the key concerns identified and capacity examines (including the many options to get adding capacity), what will need to management perform with respect to adding capacity?

Sharffen Berger Candy Maker circumstance questions

TAKE NOTE: When studying the Scharffen Berger case, please make the following presumptions: The discussion from the conche step times in the case is to some extent confusing, so just imagine the average conche time is definitely 50 hours. Also, assume that the packaging stage can be been able so it is not really a bottleneck. Precisely what are the key issues that management should consider when determining whether and how to add capacity? What are their options intended for adding ability? Assuming that each of the production is of semi-sweet (62%) chocolate, decide the daily capacity of each of the stages in Scharffen Berger's chocolate production process (consider tempering and molding as one step). What are the bottleneck or near-bottleneck process steps? What would be the daily capacity in the proposed ball mill, and just how does this change the capacity of the conche stage? Calculate the payback on your ball mill. Talk about other process changes that will need to be made to increase the total process capacity by 150%. Based on the real key issues discovered and capability analyses (including the various alternatives for adding capacity), what should management do with respect to adding ability?

Sharffen Bergerot Chocolate Machine case concerns

NOTE: Once analyzing the Scharffen Patre case, you should make the subsequent assumptions: The discussion of the conche step times in the case can be somewhat confusing, so simply assume that the average conche period is 60 hours. As well, assume that the packaging step can be managed so it is not a bottleneck. What are the real key issues that...