ARCTIC -Naturally cool

TEAM 5
Jawahar.s(28021) Iqbal.k(28024) Koushik.B(28025) Sathish.R(28042) Sriram Kumar.V(28051) Vijayalakshmi(28057)

Operations Team
First we blend the required ingredients with the milk in the blender. Then the mixture needs to be pasteurized to reduce the bacteria content in it. Generally, batch pasteurization makes the icecream more soft. The mixture is then homogenized and cooled. The fat is then allowed to cool and crystallize by ageing. The whole processed mixture is sent for freezing and after this stage production of different types of ice-cream begins. Finally the icecreams are packed and hardened to get it in the form available in the market.

Scheduling
Notation
A
B

Process
Blending
Batch Pasteurization

Predecessors
A

Time taken (in mins)

30
60

C
D F G H

Homogenization
Cooling Pre-Heating Continuous Pasteurization Ageing

B,G
C A F D

60
40 10 30 240

I
K L M N

Freezing
Making Bar Casatta On Cake Packaging Hardening

H
I I K,L L

60
40 40 180 60

Production Team
Production team has quoted that to produce a cup ice-cream, it would require 100ml of milk, and 20gms of other ingredients such as nuts, sugar etc. Similarly, to produce a bar ice-cream, it would require 200ml of milk, and 30gms of other ingredients whereas it would require 300ml of milk and 40gms of other ingredients to produce a casatta icecream. As far as labour requirements are concerned , its known that one man-hour can produce 200 cup ice-creams or 120 bar icecreams or 100 casatta ice-creams while Machine-hours required for the three varieties are 0.1min, 0.2min, 0.3min respectively. Employees will be working at 2shifts , 8hours each, 30 employees per shift. 11 machines will be operated for 2shifts, 8hours each.

Marketing team
Marketing team of ARCTIC has estimated that the total demand for the 3 major varieties, namely cup, bar, casatta will be 68000 ice creams packs per day. It is also known from past history that the demand for these three varieties of ice creams will always remain in the ratio 5:2.5:1 respectively.

Finance Team
Since we are just entering into the market, we would price our product slightly lower than that of the market leaders Hence we would be selling cup, bar, casatta icecreams at Rs.10, Rs.25, Rs.38 respectively. Cost of sales of the 3 varieties of ice-creams are Rs.6, Rs.20, Rs.31.5 The main objective of finance team is to maximize the contribution by optimum usage of all the resources available.

LOGISTICS TEAM
ARCTIC has production plants in Chennai, Madurai and Coimbatore. ARCTIC has newly opened factories in Chennai and Coimbatore on the premise that, on expansion these plants will be able to supply to nearby states too. Madurai plant has a capacity of 35000 units, Chennai and Coimbatore have a capacity of 15000 units each. Schedule:1 lists out the distance between various Sources and destinations. Problem is to arrive at the most cost efficient allocation of production to the retail stores in 8 destinations.

Schedule 1

Resource Constraints

Variety
Cup Bar Casatta

Milk
100ml 200ml 300ml

Other ingredients
20gm 20gm 40gm

Labour-hour
0.3min 0.5min 0.6min

Machine-hour
0.1min 0.2min 0.3min

Demand Constraints Variety Cup Bar Casatta Objective Function Max-Demand 40000 20000 8000

MAX Z : 4*x + 5*y + 6.5*z X= Number of cup ice-creams

Y= Number of bar ice-creams Z= Number of casattaice-creams

Production Numbers

Scheduling Process
B A 0 30
30 F 30 40 60 G 40 70 90

30

90
90

90

150
150

60 30

60 90

30 0

10 50 I 430 490

30 60

60

430

490

190

430 430

D 40

150 150

190 190 770

240 190

K
40 L 40

490
490 490 490

530
530 530 530

530

710
710

N
60

710
710

770
770

180 530

Finish

Critical Path Analysis

B A 0 30
30 F 30 40 60 G 40 70 90

30

90
90

90

150
150

60 30

60 90

30 0

10 50 I 430 490

30 60

60

430

490

190

430 430

D 40

150 150

190 190 770

240 190

K
40 L 40

490
490 490 490

530
530 530 530

530

710
710

N
60

710
710

770
770

180 530

Finish

Transportation problem solution