Operations management heizer 6e ch09

Operations
Management
Chapter 9 –
Layout Strategy
PowerPoint presentation to accompany
Heizer/Render
Principles of Operations Management, 6e
Operations Management, 8e
© 2006
Prentice
Hall, Inc. Hall, Inc.
©
2006
Prentice

9–1


Outline
 Global Company Profile:
McDonald’s
 The Strategic Importance
Of Layout Decisions
 Types of Layout
 Office Layout

© 2006 Prentice Hall, Inc.

9–2

Outline – Continued
 Retail Layout
 Servicescapes

 Warehousing and Storage Layouts
 Cross-Docking
 Random Docking
 Customizing

 Fixed-Position Layout
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9–3


Outline – Continued
 Process-Oriented Layout
 Computer Software for ProcessOriented Layouts
 Work Cells
 Requirements of Work Cells
 Staffing and Balancing Work Cells
 The Focused Work Center and the
Focused Factory

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9–4


Outline – Continued

 Repetitive and Product-Oriented
Layout
 Assembly-Line Balancing

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9–5


Learning Objectives
When you complete this chapter, you
should be able to:
Identify or Define:
 Fixed-position layout
 Process-oriented layout
 Work cells
 Focused work center
 Office layout
© 2006 Prentice Hall, Inc.

9–6


Learning Objectives
When you complete this chapter, you
should be able to:
Identify or Define:
 Retail layout
 Warehouse layout
 Product-oriented layout

 Assembly-line

© 2006 Prentice Hall, Inc.

9–7


Learning Objectives
When you complete this chapter, you
should be able to:
Describe or Explain:
 How to achieve a good layout for the
process facility
 How to balance production flow in a
repetitive or product-oriented facility

© 2006 Prentice Hall, Inc.

9–8


Innovations at McDonald’s
 Indoor seating (1950s)
 Drive-through window (1970s)
 Adding breakfast to the menu
(1980s)
 Adding play areas (1990s)
Three out of the four are
layout decisions!
© 2006 Prentice Hall, Inc.

9–9


McDonald’s New Kitchen
Layout
 Fifth major innovation
 Sandwiches assembled in order
 Elimination of some steps, shortening of
others
 No food prepared ahead except patty
 New bun toasting machine and new bun
formulation
 Repositioning condiment containers
 Savings of $100,000,000 per year in food
costs
© 2006 Prentice Hall, Inc.

9 – 10


McDonald’s
New Kitchen
Layout

© 2006 Prentice Hall, Inc.

9 – 11

Strategic Importance of
Layout Decisions
The objective of layout strategy
is to develop an economic layout
that will meet the firm’s
competitive requirements

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9 – 12


Layout Design
Considerations
 Higher utilization of space, equipment,
and people
 Improved flow of information, materials,
or people
 Improved employee morale and safer
working conditions
 Improved customer/client interaction
 Flexibility
© 2006 Prentice Hall, Inc.

9 – 13


Types of Layout
1. Office layout
2. Retail layout

3. Warehouse layout
4. Fixed-position layout
5. Process-oriented layout
6. Work cell layout
7. Product-oriented layout
© 2006 Prentice Hall, Inc.

9 – 14


Types of Layout
1. Office layout - positions workers,
their equipment, and spaces/offices
to provide for movement of
information
2. Retail layout - allocates shelf space
and responds to customer behavior
3. Warehouse layout - addresses
trade-offs between space and
material handling
© 2006 Prentice Hall, Inc.

9 – 15


Types of Layout
4. Fixed-position layout - addresses
the layout requirements of large,
bulky projects such as ships and
buildings

5. Process-oriented layout - deals with
low-volume, high-variety production
(also called job shop or intermittent
production)

© 2006 Prentice Hall, Inc.

9 – 16


Types of Layout
6. Work cell layout - a special
arrangement of machinery and
equipment to focus on production of
a single product or group of related
products
7. Product-oriented layout - seeks the
best personnel and machine
utilizations in repetitive or
continuous production
© 2006 Prentice Hall, Inc.

9 – 17


Good Layouts Consider
1. Material handling equipment
2. Capacity and space requirements
3. Environment and aesthetics
4. Flows of information

5. Cost of moving between various
work areas

© 2006 Prentice Hall, Inc.

9 – 18


Layout Strategies
Office

Retail

Warehouse
(storage)

Examples
Allstate Insurance
Microsoft Corp.

Kroger’s
Supermarket

Federal-Mogul’s
warehouse

Walgreens

The Gap’s
distribution center

Bloomingdale’s
Locate workers
requiring frequent
contact close to
one another

Problems/Issues
Expose customer
to high-margin
items

Balance low-cost
storage with lowcost material
handling

Table 9.1
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9 – 19


Layout Strategies
Project
(fixed position)
Examples
Ingall Ship Building
Corp.
Trump Plaza

Job Shop
(process oriented)
Arnold Palmer Hospital
Hard Rock Cafes

Pittsburgh Airport
Problems/Issues
Move material to the
limited storage area
around the site

Manage varied material
flow for each product

Table 9.1
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9 – 20


Layout Strategies
Work Cells
(product families)

Repetitive/ Continuous
(product oriented)

Examples
Hallmark Cards
Wheeled Coach

Standard Aero
Problems/Issues
Identify product family,
build teams, cross train
team members

Sony’s TV assembly
line
Dodge minivans

Equalize the task time
at each workstation

Table 9.1
© 2006 Prentice Hall, Inc.

9 – 21


Office Layout
 Grouping of workers, their
equipment, and spaces to provide
comfort, safety, and movement of
information
 Movement of information is main
distinction
 Typically in state of flux due to
frequent technological changes
© 2006 Prentice Hall, Inc.

9 – 22


Relationship Chart
Value
1

President
Chief Technology Officer
Engineer’s area
Secretary
Office entrance
Central files
Equipment cabinet
Photocopy equipment
Storage room
© 2006 Prentice Hall, Inc.

A

Absolutely
necessary

E

Especially
important

I

Important

O

Ordinary OK

U

Unimportant

X

Not desirable

2
3

O

4

U
A

5

A
I

O

I
I

E

X
U

E

9

O
O

E

U
O

I
X

O
U

8

U

A
U

O

U
O

I
A

7

I
I

I
A

6

Closeness

A
E

E

Figure 9.1

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Supermarket Retail Layout
 Objective is to maximize
profitability per square foot of
floor space
 Sales and profitability vary
directly with customer exposure

© 2006 Prentice Hall, Inc.

9 – 24


Five Helpful Ideas for
Supermarket Layout
1. Locate high-draw items around the
periphery of the store
2. Use prominent locations for high-impulse
and high-margin items
3. Distribute power items to both sides of
an aisle and disperse them to increase
viewing of other items
4. Use end-aisle locations
5. Convey mission of store through careful
positioning of lead-off department
© 2006 Prentice Hall, Inc.

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