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S7S7 Capacity and Constraint Management
Capacity and Constraint Management
PowerPoint presentation to accompany Heizer and Render Operations Management, 10e Principles of Operations Management, 8e
PowerPoint slides by Jeff Heyl
2
Outline Capacity
Design and Effective Capacity Capacity and Strategy Capacity Considerations Managing Demand Demand and Capacity Management in the
Service Sector
Bottleneck Analysis and Theory of Constraints Process Times for Stations, Systems, and
Cycles
Break-Even Analysis
3
Learning Objectives
When you complete this supplement, you should be able to:
1. Define capacity
2. Determine design capacity, effective capacity, and utilization
3. Perform bottleneck analysis
4. Compute break-even analysis
4
Capacity
The throughput, or the number of units a facility can hold, receive, store, or produce in a period of time
Determines fixed costs
Determines if demand will be satisfied
Three time horizons
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Planning Over a Time Horizon
Figure S7.1
Modify capacity Use capacity
Intermediate-range planning
Subcontract Add personnelAdd equipment Build or use inventory Add shifts
Short-range planning
Schedule jobsSchedule personnel Allocate machinery*
Long-range planning
Add facilitiesAdd long lead time equipment *
* Difficult to adjust capacity as limited options exist
Options for Adjusting Capacity
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Design and Effective Capacity
Design capacity is the maximum theoretical output of a system Normally expressed as a rate
Effective capacity is the capacity a firm expects to achieve given current operating constraints Often lower than design capacity
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Utilization and Efficiency
Utilization is the percent of design capacity achieved
Efficiency is the percent of effective capacity achieved
Utilization = Actual output/Design capacity
Efficiency = Actual output/Effective capacity
8
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shifts
Design capacity = (7 x 3 x 8) x (1,200) = 201,600 rolls
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Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shifts
Design capacity = (7 x 3 x 8) x (1,200) = 201,600 rolls
10
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shifts
Design capacity = (7 x 3 x 8) x (1,200) = 201,600 rolls
Utilization = 148,000/201,600 = 73.4%
11
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shifts
Design capacity = (7 x 3 x 8) x (1,200) = 201,600 rolls
Utilization = 148,000/201,600 = 73.4%
12
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shifts
Design capacity = (7 x 3 x 8) x (1,200) = 201,600 rolls
Utilization = 148,000/201,600 = 73.4%
Efficiency = 148,000/175,000 = 84.6%
13
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shifts
Design capacity = (7 x 3 x 8) x (1,200) = 201,600 rolls
Utilization = 148,000/201,600 = 73.4%
Efficiency = 148,000/175,000 = 84.6%
14
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shiftsEfficiency = 84.6%Efficiency of new line = 75%
Expected Output = (Effective Capacity)(Efficiency)
= (175,000)(.75) = 131,250 rolls
15
Bakery Example
Actual production last week = 148,000 rollsEffective capacity = 175,000 rollsDesign capacity = 1,200 rolls per hourBakery operates 7 days/week, 3 - 8 hour shiftsEfficiency = 84.6%Efficiency of new line = 75%
Expected Output = (Effective Capacity)(Efficiency)
= (175,000)(.75) = 131,250 rolls
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Managing Demand Demand exceeds capacity
Curtail demand by raising prices, scheduling longer lead time
Long term solution is to increase capacity
Capacity exceeds demand Stimulate market Product changes
Adjusting to seasonal demands Produce products with complementary
demand patterns
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Complementary Demand Patterns
4,000 –
3,000 –
2,000 –
1,000 –
J F M A M J J A S O N D J F M A M J J A S O N D J
Sal
es i
n u
nit
s
Time (months)
Combining both demand patterns reduces the variation
Snowmobile motor sales
Jet ski engine sales
Figure S7.3
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Demand and Capacity Management in the
Service Sector Demand management
Appointment, reservations, FCFS rule
Capacity management Full time,
temporary, part-time staff
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Break-Even Analysis
Objective is to find the point in dollars and units at which cost equals revenue
Fixed costs are costs that continue even if no units are produced Depreciation, taxes, debt, mortgage payments
Variable costs are costs that vary with the volume of units produced Labor, materials, portion of utilities
Assumes - Costs and revenue are linear
20
Profit corri
dor
Loss
corridor
Break-Even AnalysisTotal revenue line
Total cost line
Variable cost
Fixed cost
Break-even pointTotal cost = Total revenue
–
900 –
800 –
700 –
600 –
500 –
400 –
300 –
200 –
100 –
–| | | | | | | | | | | |
0 100 200 300 400 500 600 700 800 900 10001100
Co
st in
do
llars
Volume (units per period)Figure S7.5
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Break-Even Analysis
BEPx =break-even point in unitsBEP$ =break-even point in dollarsP = price per unit (after all discounts)
x = number of units producedTR = total revenue = PxF = fixed costsV = variable cost per unitTC = total costs = F + Vx
TR = TCor
Px = F + Vx
Break-even point occurs when
BEPx =F
P - V
22
Break-Even Analysis
BEPx =break-even point in unitsBEP$ =break-even point in dollarsP = price per unit (after all discounts)
x = number of units producedTR = total revenue = PxF = fixed costsV = variable cost per unitTC = total costs = F + Vx
BEP$ = BEPx P
= P
=
=
F(P - V)/P
FP - V
F1 - V/P
Profit = TR - TC= Px - (F + Vx)= Px - F - Vx= (P - V)x - F
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Break-Even Example
Fixed costs = $10,000 Material = $.75/unitDirect labor = $1.50/unit Selling price = $4.00 per unit
BEP$ = =F
1 - (V/P)$10,000
1 - [(1.50 + .75)/(4.00)]
24
Break-Even Example
Fixed costs = $10,000 Material = $.75/unitDirect labor = $1.50/unit Selling price = $4.00 per unit
BEP$ = =F
1 - (V/P)$10,000
1 - [(1.50 + .75)/(4.00)]
= = $22,857.14$10,000
.4375
BEPx = = = 5,714F
P - V$10,000
4.00 - (1.50 + .75)
25
Break-Even Example
50,000 –
40,000 –
30,000 –
20,000 –
10,000 –
–| | | | | |
0 2,000 4,000 6,000 8,000 10,000
Do
llars
Units
Fixed costs
Total costs
Revenue
Break-even point
26
Break-Even Example
BEP$ =F
∑ 1 - x (Wi)Vi
Pi
Multiproduct Case
where V = variable cost per unitP = price per unitF = fixed costs
W = percent each product is of total dollar salesi = each product
27
In-Class Problems from the Lecture Guide Practice Problems
Problem 1:The design capacity for engine repair in our company is 80 trucks/day. The effective capacity is 40 engines/day and the actual output is 36 engines/day. Calculate the utilization and efficiency of the operation. If the efficiency for next month is expected to be 82%, what is the expected output?
28
In-Class Problems from the Lecture Guide Practice Problems
Problem 5:Jack’s Grocery is manufacturing a “store brand” item that has a variable cost of $0.75 per unit and a selling price of $1.25 per unit. Fixed costs are $12,000. Current volume is 50,000 units. The Grocery can substantially improve the product quality by adding a new piece of equipment at an additional fixed cost of $5,000. Variable cost would increase to $1.00, but their volume should increase to 70,000 units due to the higher quality product. Should the company buy the new equipment?
29
In-Class Problems from the Lecture Guide Practice Problems
Problem 6:What are the break-even points ($ and units) for the two processes considered in Problem S7.5?
30
In-Class Problems from the Lecture Guide Practice Problems
Problem 7:Develop a break-even chart for Problem S7.5.