there are some questions and each question should be given 1 and a half pages answer. (no more than 5 pages all the answers)

I already give my points, please follow my points and complete it. 

Back kitchen of McDonalds

Product：one meal with one hamburger + one fries + one cup of soda
Core metric : order/hour
Taking order
deliver order
French Fries
prepare order
Soda
Hamburger
 
Take order (2 employees)
order time 2 mins
180 orders in 3 hours with 2 employees
Fries (one employee)
10mins = big pack = 10 small packs (one employee)
180 small packs in 3 hours with one employee
Burger (2 employees to make burger)
4mins = one burger with one employee
15 burgers/hours with one employee
2 employees to make burger
90 burgers in 3 hours with 2 employees
 
Drink (one employee)
10secs = one drink
1080 drinks in 3 hours with one employee
deliver (1 employee)
1 mins = one meal with one employee
180 order/hours with one employee
Assumption: 1. working time 11:00(am)-2:00(pm)
2. all customs order same meal ( one hamburger, one French fries, one soda)

xianzhou zhou (xz) –

Improvement opportunities
More employee for making hamburger
Pre make some of the food before busy hour
Using E-order and self-order system to save people from taking order.
(same total employee but more people working on  making food)
Risks:
The quality for food. Customer might receive wrong food and return the order.
It is hard to analysis the time for re-preparation
Various customer need
Time need to re-load the ingredient

Question 1 – Describe challenges in assessing supply chains performance and developing improvement recommendations

What type of supply chain does your company or group project have? Refer to the article to formally describe the type of supply chain you are referencing.

What were the challenges in describing that supply chain then analyzing its performance?

By describing I mean what were the challenges in identifying its activities, ‘straightening’ and grouping them to make them available to analyze using a value stream/process load chart, and then selecting a single core lead time and capacity metric to normalize the activities and wait times

By analyzing performance, I mean once you had identified the core metrics what were the challenges in determining what were the expectations for output, lead time, and wait time? What were the challenges in identifying opportunities for improvement?

My point is

1. Supply chain can divide by 6 types.

The continuous flow models

The fast chain models

The efficient chain models

The custom configured models

The agile model

The flexible model

I think our project belong to the continuous flow models. The continuous flow model for supply offers stability in high demand situations that vary very little. Manufacturers that produce the same goods repeatedly with very little fluctuation can benefit from the continuous flow model. It is ideal for commodity manufacturing and is one of the most traditional supply chain models.

2. The time of food processing is controllable, but the waiting time is only calculated according to the average value. However, during the peak period, the waiting time is unpredictable.

3. When determining core metric, employee errors, such as placing wrong orders, will result in longer delivery time and waiting time. We can only improve by increasing the number of employees, but this will increase the cost at the same time.

Question 2 – Assess Supply Chain Design Alignment with Product/Service type

What type of product/service is produced by your selected supply chain (either company of your choosing your group project)? Innovative or Functional? What is the justification for your answer?

What type of supply chain support that product or service? Efficient or Market Responsive? What is the justification for your answer?

Is there a good alignment between product/service type and supply chain type? Why do you think this?

What would be the implications of moving to a different type of supply chain? In either direction?

My point is

1. Food, functional. There is no innovation in feeding people

2. The continuous flow models. I don’t know how to choose between efficiency and market response

3. There is a good alignment between product/service type and supply chain type. He always produces the same food according to his customers’ needs. He asked if you move to different supply chains, that might have an impact, but the impact is different, here you can look up the other five concepts, and then you can analyze them all, you can analyze one or two examples, but the focus of your analysis is to show whether in either direction. I think some do and some don’t

Question 3 – Challenges in Developing Supplier Relationships that Support Supply Chain design

Part 1 – The ‘Bull Whip Effect’

Where does the “Bull-whip effect’ manifest in your company (or your group assignment)?

What are its root causes?

How would you build better ‘read-react’ capability in your supply chain?

What would be the challenges in creating this capability?

What would be the benefits to having this capability?

Part 2 – Supply Chain Partnerships

Identify one supplier relationship in your supply chain and describe the type of contract that is in place – arms length (very detailed, formal) or relationship-based (less detail, nor collaboration and trust)

Assess whether the contract is effective

Identify the goals of each party to the contract and assess if these goals are being met

Remember arms length contracts best support effective supply chains

Relationship based best support market responsive supply chains

Identify what you could do to improve the contract

should the contract be more specific

should the contract be more relationship-based

What would be the potential benefits and challenges of changing the relationship?

My point is

1. Demand for supply, lack of communication and chaotic supply can lead to one of the most common problems in supply chain management

https://www.supplychain-academy.net/understanding-the-bullwhip-effect-in-supply-chains/

2. The supplier is based on the relationship, the supplier needs to sell his products, McDonald’s can stabilize the receipt of a large number of goods.