Facilities Saint Martins University设施圣马丁的大学.pptVIP

Chapter 7 Capacity and Facilities 1 Lecture Outline Capacity Planning Basic Layouts Designing Process Layouts Designing Service Layouts Designing Product Layouts Hybrid Layouts Copyright 2011 John Wiley Sons, Inc. 7-2 Capacity Maximum capability to produce Capacity planning establishes overall level of productive resources for a firm 3 basic strategies for timing of capacity expansion in relation to steady growth in demand (lead, lag, and average) Copyright 2011 John Wiley Sons, Inc. 7-3 Capacity Expansion Strategies Copyright 2011 John Wiley Sons, Inc. 7-4 Capacity Capacity increase depends on volume and certainty of anticipated demand strategic objectives costs of expansion and operation Best operating level % of capacity utilization that minimizes unit costs Capacity cushion % of capacity held in reserve for unexpected occurrences Copyright 2011 John Wiley Sons, Inc. 7-5 Economies of Scale Unit cost decreases as output volume increases fixed costs can be spread over a larger number of units production or operating costs do not increase linearly with output levels quantity discounts are available for material purchases operating efficiency increases as workers gain experience Copyright 2011 John Wiley Sons, Inc. 7-6 Best Operating Level for a Hotel Copyright 2011 John Wiley Sons, Inc. 7-7 Objectives of Facility Layout Minimize material-handling costs Utilize space efficiently Utilize labor efficiently Eliminate bottlenecks Facilitate communication and interaction Reduce manufacturing cycle time Reduce customer service time Eliminate wasted or redundant movement 7-8 Copyright 2011 John Wiley Sons, Inc. Objectives of Facility Layout Facilitate entry, exit, and placement of material, products, and people Incorporate safety and security measures Promote product and service quality Encourage proper maintenance activities Provide a visual control of activities Provide flexibility to adapt to changing conditions Increase capacity 7-9 Copyright 2011 John Wiley Son