Reference no: EM131388738

Objective:

Apply personal knowledge and the learnings covered in this course to develop an analysis of the operations management strategy/approach for Kristen's Cookie Company.

Source Material: Kristen's Cookie Company Case Study from Harvard

https://cb.hbsp.harvard.edu/cbmp/import/ptos/53463245

Answer ALL questions in Kristen's Cookie Company.

Kristen's Cookie Company (A1)

Questions -

1. How long will it take you to fill a rush order?

2. How many orders can you fill in a night, assuming you are open four hours each night?

3. How much of your own and your roommate's valuable time will it take to fill each order?

4. Because your baking trays can hold exactly one dozen cookies, you will produce and sell cookies by the dozen. Should you give any discount for people who order two dozen cookies, three dozen cookies, or more? If so, how much? Will it take you any longer to fill a two-dozen cookie order than a one-dozen cookie order?

5. How many electric mixers and baking trays will you need?

6. Are there any changes you can make in your production plans that will allow you to make better cookies or more cookies in less time or at lower cost? For example, is there a bottleneck operation in your production process that you can expand cheaply? What is the effect of adding another oven? How much would you be willing to pay to rent an additional oven?

Problems -

1. What happens if you are trying to do this by yourself without your roommate?

2. Should you offer special rates for rush orders? Suppose you have just put a tray of cookies into the oven and someone calls up with a "crash priority" order for a dozen cookies of a different flavor. Can you fill the priority order while still fulfilling the order for the cookies that are already in the oven? If not, how much of a premium should you charge for filling the rush order?

3. When should you promise delivery? How can you look quickly at your order board (list of pending orders) and tell a caller when his or her order will be ready? How much of a safety margin for timing should you allow?

4. What other factors should you consider at this stage of planning your business?

5. Your product must be made to order because each order is potentially unique. If you decide to sell standard cookies instead, how should you change the production system? The order-taking process? Other policies?

Attachment:- Assignment.rar