Calculate the dish capacity of the following flight-type dish
Calculate the dish capacity of the following flight-type dish machine, and then in paragraph format, make a decision on whether or not you feel this machine will meet the operational needs of the inflight kitchen. Justify your rationale.
A new airline catering kitchen is being constructed just off the apron of an international airport. Before construction, the company through a bid process secured the business of a mid-size airline that operates 3 daily international flights, Monday – Saturday into the airport. All three flights land between 6:00 and 7:00 am and the flight kitchen only has 1 hour to wash all the dishes and send them to production so that they may be reloaded for the outbound flights. This was enough business to begin developing the flight kitchen for the airline.
To determine the equipment needs of the kitchen, a hired consultant decides that a dish machine that moves at 4.6 feet per minute, has 2 inches between pegs, and is 30 inches wide will service the peak hourly need of the facility. As they plan on leasing the machine, they can easily upgrade to a larger one once business increases.
Flight Variables
- Two of the three daily flights are Boeing 777 aircraft that seat 262 coach passengers, and 52 first class
- The other aircraft is a Boeing 767 aircraft that seats 210 coach class passengers and 48 first class seats
- Coach class passengers on all three flights are served lunch and dinner that consist of a single Plastic tray that needs to be washed
- First class passengers are served two full meals and one snack, totaling 18 individual plates and glasses each per flight
- Average daily flight seat sales (round up in your calculations):
- First 777 – 82% in coach, 100% first class
- Second 777 – 96% in coach, 95% first class
- 767 – 100% in coach, 100% first class
- Other service small wares needing to be washed, 1,800 units total between the three flights
