Question

Anna works at a school cafeteria where students are served food in an assembly line fashion. It is a particularly slow-moving cafeteria. Each line is designed to serve 9 people per hour, but the current effective capacity of each line is only 5 people per hour with an efficiency of 85%. What factors might be contributing to the lower-than-designed capacity, and how could Anna and her team improve efficiency?

Answer 1

The lower-than-designed capacity in Anna's cafeteria may be due to factors such as inefficient workflow, inadequate staffing or training, and equipment malfunctions. To improve efficiency, Anna and her team can consider strategies like reorganizing the assembly line workflow, providing training to staff, and maintaining equipment.

Step-by-step explanation:

The factors that might be contributing to the lower-than-designed capacity in Anna's cafeteria are:

1. Inefficient workflow or organization of the assembly line, causing delays and slow movement.
2. Inadequate staffing or lack of training, leading to slower service.
3. Equipment or machinery malfunctions or inefficiencies, causing delays in food preparation or serving.

To improve efficiency, Anna and her team could consider the following strategies:

1. Analyze and reorganize the assembly line workflow to eliminate bottlenecks and optimize efficiency.
2. Provide additional training and support to staff to ensure they are working efficiently and effectively.
3. Regularly maintain and repair equipment to minimize disruptions and maximize productivity.