課程名稱︰作業管理分析
課程性質︰模組選修
課程教師︰蔣明晃
開課學院：管理學院
開課系所︰工商管理學系/商學研究所/工業工程學研究所
考試日期（年月日）︰99.6.25 17:00p.m.前交
考試時限（分鐘）：Take home exam 有近兩周(12天)的時間可寫
是否需發放獎勵金：是
（如未明確表示，則不予發放）
試題 :
兩個case擇一寫
TOURO INFIRMARY
Touro Infirmary is a medium-sized teaching hospital located in New Orleans.
The department of dietetics must meet the varying needs for the feeding of
patients, staff, and visitors of the facility. The nutritional requirements
of the patients are diverse, necessitating a complex menu structure. Diet
options include sodium-restricted, bland, calorie-restricted, and numerous
other regimes.
The bed cpacity for the institution is 500,indicating a maximum of
approximately 1,500 meals daily. Since Touro has a large number of Jewish
patients, a unique demand is the frequent serving of kosher food. Kosher
food must be prepared and served in accordance with strict religious rules.
For example, the food must be blessed by a rabbi and prepared with equipment
that is used exclusively for kosher products. Additionally, there are
restrictions placed on the food combinations that can be offered in a kosher
meal and certain types of meats and fishes may not be served.
Approximately 1,825 kosher meals are served to Touro patients over a one-year
period. The number per day appears to follow a Poisson distribution. Because
the hospital cannot prepare these meals in its kitchens, all kosher meals are
ordered from Schreiber Foods in the New York, and are shipped by air mail. The
cost per dinner is $3.50. If more than 150 dinners are ordered at once, the
price is reduced to $3.25 per dinner. The order is placed by telephone and
shipment can be expected to be received in three working days. The cost of
placing an order is $10. It is estimated that carrying costs are 25 percent of
the meal cost; the many additional requirements of religious laws, including
special silverware, are part of the reason for this high cost.
A problem arises when a patient orders a kosher meal and the hospital has run
out of stock. An alternative source is available in New Orleans but at a
premium of $10. Another unusual problem is storage. A separate freezer must
be used to store the kosher food. The present freezer has a capacity of 75
dinners. Patton Industries offers a commercial freezer that has a capacity of
225 dinners. The cost of the freezer is $1,800 and it has a useful life of ten
years.
The head of the dietary department, Mrs. Kathy Fedorko, has requested an
inventory analysis to determine a method for inventory control that will
minimize costs.
Discussion Questions
1. What is the optimal amount to be ordered and how often? At what point
should the hospital reorder?
2. Should the hospital purchase the larger freezer?
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