Capacity is the maximum capability to produce.Capacity planning takes a several levels of detail.Lyn Bakery and Café also have their own long term capacity planning where it is strategic decision that establishes a firm’s overall level of resources.Capacity decision affect product lead times,customer responsiveness,operating costs and a firm ability to compete.Puan Roslina Ahmad said, plan and think when to increase their capacity,and how much to increase it, are critical decision.
Puan Roslina Ahmad use the Average Capacity Strategy.This capacity is expanded to coincide with average expected demand.For example,Puan Roslina have a planning for some special day for example mother’s day,father’s day,teacher’s day,Hari Raya and so on. With this planning Puan Roslina can moderate strategy in which managers are certain they will be able to sell at least some portion of expanded output.and endure some periods of unmet demand.Aprroximately half of the time capacity leads demand and half of the time capacity lags demand.
FACILITIES
Lyn Bakery and Café also particular with facility layout where it refers the arrangement of activities, process, workstation, storage and common areas within an existing or proposed facility.What can we see is Lyn Bakery and Café have a smooth flow of work,have a good material and very concern about Halal product,people,which Puan Roslina have a dedicate workers and some information through the system.What we can see also,Lyn Bakery and Café have a effective layouts where Puan Roslina did:
1.Minimize movement and material handling cost
Puan Roslina very particular about this,she said to handling material cost..she will minimize something that is not very important and more focusing with something that really important,for example,minimize on renovation shop,so the money can focus to handling material cost that always changes.
2. Utilize Labor Efficiency
Lyn Bakery and Café have only 2 workers that are very professional with cake and bakery. They also have a certificate in bakery courses.
3.Facilitate communication and interaction between workers,between workers and their supervisor and between workers and customers.
Puan Roslina said that communication are very important between them,because it can avoid from miscommunication between them.and can increase confident level between them and their customer.
4.Promote product and service quality
Puan Roslina promote their product with trust of quality product.She believe,when the product are very quality and tasty,it can make customer satisfied.While service quality,Puan Roslina make sure the timing for serve the food not too long,around 5 to 10 minutes.
PROCESS LAYOUTS
The process layout also known as functional layouts, but little bit disspointed Puan Roslina does not give us to know their process in the kitchen. We also can’t see how they make the bun, cake and so on.
Just we know is when the process of orders and food are being serve are not take too long. It take just 5 to 10 minutes.But if customer want order the cake, it take 2 days working days to finished and prepared the cake based on customer order.
PRODUCT LAYOUTS
Is also known as arrange activites in a line according to the sequence of operations for a particular product or sevice.Each product has its own line specifically designed to meet its requirements.The flow of work is orderly and efficient,moving from one workstation to another down the assembly line until a finished product comes off the end of the line.
The advantage of the product layout is its efficiency and ease of use. The disadvantage it its inflexibility.The product or service is a standard one made for a general market,not for a particular customer.Because of the high level of demand,product layouts are more automated than process layouts and the role of the workers is different.
DESIGNING SERVICE LAYOUTS
DESIGNING PRODUCTS LAYOUTS
A product layout arranges machines or workers in a line according to the operations that need to be performed to assemble a particular product. From this description,it would seem the layout could be determined simply following the order of assembly as contained in the bill of material for the product.
Product layout or assembly line are used for high volume production.To attain the required output rate as efficiently as possible,jobs are broken down into their smallest indivisible portions called work elements.Lyn Bakery and Café sometimes use the work elements,which is so small,that they cannot be performed by more than one worker or at more than one workstation.For example preparing designing of cake which is must have their own creativity.But it is common for one worker to perform several work elements as the product passes through her workstation.
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