John is installing a production line in the kitchen of his successful restaurant “Light of the World” to make vanilla soufflé with caramel sauce. He figures his layout can be broken down into the following tasks:

A. Egg separation – 4.0 min.

B. Flour, milk, vanilla, egg yolk and sugar blend – 2.5 min.

C. Fold egg whites into blend – 1.0 min.

D. Bake - 9.3 min.

E. Apply topping - 0.5 min.

Task A and Task B have no predecessors. Task C’s predecessors are Task A and Task B. Task D’s predecessor is Task C. Task E's predecessor is Task D.

i.  Please determine his desired cycle time in minutes based on an output of 24 soufflés per evening, assuming he starts at 5:00 pm and ends at 9:00 pm.

a. 20 minutes

b. 10 minutes

c. 5 minutes

ii. Please determine the minimum number of work stations he needs.

a. 1 workstation

b. 3 workstations

c. 2 workstations

iii. Please group the tasks into workstations based on Line Balancing principles.

a. Workstation 1: Tasks A,B and C; Workstation 2: Tasks D and E

b. Workstation 1: Tasks A,B and C; Workstation 2: Tasks E; Workstation 3: Task E

c. Workstation 1: Tasks A and B; Workstation 2: Tasks C, D and E

iv. Please determine the % idle time

a. 31.5%

b. 87%

c. 13.5%

v. Please determine the % efficiency

a. 68.5%

b. 86.5%

c. 13.5%