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3. 4. Explain the objectives of materials handling? 5. Explain the relationship between plant layout and materials handling? 6. Explain the principles of materials handling, selection of the material handling
equipment 7. Explain types of material handling equipment? 8. What are the objectives of a good maintenance system, types of maintenance? 9. What is the major ergonomic consideration at work place? 10. What is work study and method study? What is the basic procedure of method study?
Discuss the classification of manufacturing systems in POM Explain Material handling and importance of materials handling? Explain the symptoms of a poor material handling and ways to rectify it?
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4. What are various terminology used in Queuing model? 5. State 5Rs of buying, methods of buying. decentralized buying?
Centralized vs.
7.Explain the six steps design process on six sigma? 8. A firm manufactures two types of products A and B and sells them at a profit of Rs.2 on type A and Rs3. On type B. Each product is processed in two machines G and H. Type A requires one minute of processing time on G and two minutes on H, Type B requires one minute on G and one minute on H,the machine G is not available for not more than 6hours 40 mins while machine H is available for 10 hours during any working day. Formulate the problem as a linear Programming problem. 9. A department has five employees with 5 jobs to be performed. The time (in Hours ) each man will take to perform each job is given in the cost matrix. Employees I II Jobs A B C D E 10 3 10 7 7 5 9 7 11 9 III 13 18 2 9 10 IV 15 13 2 7 4 V 16 6 2 12 12
10. A self service store employs one cashier at its counter. An average of 9 customers arrive every 5 mins while the cashier can serve 10 customers in 5 mins. Assuming Poisson distribution for arrival rate and exponential distribution for service rate ,Find 1. Average number of customers in the system 2. Average number of customers in the queue or average queue length. 3. Average time a customer spends in the system. 4. Average time a customer waits before being served.
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