How is process selection related to product design and capacity determination? Your initial post should be 200-250 words********* Read Problem 6: The “Monique Food Processing Company” in Chapter 8 of your text. Monique Food Processing Company produces light snacks that can be heated in a microwave. The following steps are included in the process: Steps  Description  Capacity (Units/Hour)  1  Prepare food  200  2  Measure and place in plastic pouch  175  3  Prepare cardboard box  200  4  Insert pouch into box  300  5  Shrink-wrap box  200  a. What is the system capacity, and which is the bottleneck department? b. How much slack (unused capacity) is available in other departments? c. How much system capacity can be gained by adding capacity to the bottleneck? d. What are the key factors that determine when to add capacity? e. Why would an organization want to reduce its capacity? Make and include calculations. Answer questions “a” through “e.” Your response should be 200-250 words. FOR REVISION: Please only do the 2nd part of the paper which is Questions A to E and problem 6 in chapter 8 in files uploaded.

Why would an organization want to reduce its capacity
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