Question: Read Problem 6: The "Monique Food Processing Company" in Chapter 8 of your text.
Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process:

Steps           Description                                               Capacity (Units/Hour)

1                Prepare food                                                         200

2                Measure and place in plastic pouch                           175

3                Prepare cardboard box                                            200

4                Insert pouch into box                                             300

5                Shrink-wrap box                                                    200

1. What is the system capacity, and which is the bottleneck department?

2. How much slack (unused capacity) is available in other departments?

3. How much system capacity can be gained by adding capacity to the bottleneck?

4. What are the key factors that determine when to add capacity?

5. Why would an organization want to reduce its capacity?

Make and include calculations. Answer questions "a" through "e." Your response should be 200-250 words.

Chapter: Capacity Decisions