Copyright © 2009,2017 by Robert Wayne Atkins, P.E. Form 110 3/1997 Rev. 8/2015 Analyst: Answer Key Operator: Mexican BurgerMac, Inc. Apple City, Georgia Operation: Equipment: Operation Process Chart Number Number Present Method _______ Proposed Method _______ Note: Sketches are below or on the back of this page. Number Page 1 of 1 Activity Operations Inspections Quantity Prepare Pecan Waffle, 2 Sausage Patties, and Grits 20 4 Refrigerator, Grill, Waffle Iron, Microwave Cook 1 Get Patties out of Refrigerator 2 Put Patties onto Grill Two Patties (3) 3 Put Batter into Waffle Iron Batter (1) 4 Crushed Pecans on top of Batter 11 Plastic Plate on Table 6 Get Bowl from under Table 7 Put Grits into Bowl 12 2 Maple Syrup Packets on Plate 10 Flip Two Patties on Grill 20 Put Plate in To-Go Area Bowl (11) Plate (10) 2 Syrup (9) 13 Butter Packet on Plate Butter (8) 14 Salt Packet on Plate Salt (6) 17 Patties on Plate & Inspect 16 Napkin Packet on Plate Napkin (12) C. Pecans (2) Grits (4) 8 Add Water to Grits, Stir Water (5) 9 Bowl of Grits in Microwave 15 Pepper Packet on Plate Pepper (7) 18 Waffle on Plate & Inspect 19 Grits on Plate & Inspect Plate with Waffle, Grits, 2 Sausage Patties, and all Packets 5 Close Waffle Iron & Activate Your Name: Flow Process Chart Company Name Date of Study: Operation: Operator: Equipment: Step Distance Symbol Description Copyright ( 1997,2017 by Robert Wayne Atkins, P.E. # # # # # # Steamer Pizza Oven and Biscuit Baking Oven Sink Waffle Irons To-Go Bags and Trays Order Printer & Tape French Fries Staging Area Deep Fryer - French Fries Deep Fryer - French Fries Order Display Screen 9 8 7 4 6 1 2 5 3 Out In Cook 2 Deep Fryers Refrigerator Fresh Bread Storage Area Legend: 1. Warm Storage Compartment (Biscuits or Burrito Shells) 2. Hot Cooking Grill 3. Bun Warming Conveyor 4. Fresh Food Trays (Lettuce, Cheese, Etc.). Plastic squeeze bottles on far end of tray (ketchup, mustard, mayonnaise, special sauce.) 5. Preparation Table 6. Microwave Oven 7. Wrapping Paper on Table. Under the table are Plastic Plates, To-Go Boxes, and Packets of Napkins, Pancake Syrup, Ketchup, Etc. 8. Wrapped Sandwich Storage Chutes 9. Area for Food Plates and To-Go Bags Your Name: Mexican BurgerMac, Inc. Scale: 1 Inch = 1 Foot (Work Area is 9 Feet Long by 6 Feet Wide) Copyright © 1997,2017 by Robert Wayne Atkins, P.E. .

1. Copyright © 2009,2017 by Robert Wayne Atkins, P.E.
Form 110 3/1997 Rev. 8/2015
Analyst:
Answer Key
Operator:
Mexican BurgerMac, Inc.
Apple City, Georgia
Operation:
Equipment:

2. Operation Process Chart
Number
Number
Present Method _______
Proposed Method _______
Note: Sketches are below or on the back of this page.
Number
Page 1 of 1
Activity

3. Operations
Inspections
Quantity
Prepare Pecan Waffle, 2 Sausage Patties, and Grits
20
4
Refrigerator, Grill, Waffle Iron, Microwave
Cook
1 Get Patties out of Refrigerator

4. 2 Put Patties onto Grill
Two Patties (3)
3 Put Batter into Waffle Iron
Batter (1)
4 Crushed Pecans on top of Batter
11 Plastic Plate on Table
6 Get Bowl from under Table
7 Put Grits into Bowl
12 2 Maple Syrup Packets on Plate

5. 10 Flip Two Patties on Grill
20 Put Plate in To-Go Area
Bowl (11)
Plate (10)
2 Syrup (9)
13 Butter Packet on Plate
Butter (8)
14 Salt Packet on Plate
Salt (6)

6. 17 Patties on Plate & Inspect
16 Napkin Packet on Plate
Napkin (12)
C. Pecans (2)
Grits (4)
8 Add Water to Grits, Stir
Water (5)
9 Bowl of Grits in Microwave
15 Pepper Packet on Plate

7. Pepper (7)
18 Waffle on Plate & Inspect
19 Grits on Plate & Inspect
Plate with
Waffle, Grits,
2 Sausage Patties, and
all Packets
5 Close Waffle Iron & Activate
Your Name:
Flow Process Chart

8. Company Name
Date of Study:
Operation:
Operator:
Equipment:
Step
Distance
Symbol
Description

12. Copyright ( 1997,2017 by Robert Wayne Atkins, P.E.
#
#
#
#
#
#

13. Steamer
Pizza Oven and Biscuit
Baking Oven
Sink
Waffle
Irons
To-Go Bags and Trays
Order
Printer
& Tape

14. French Fries
Staging Area
Deep
Fryer -
French
Fries
Deep
Fryer -
French
Fries
Order

15. Display
Screen
9
8
7
4
6
1
2

16. 5
3
Out
In
Cook
2 Deep Fryers
Refrigerator
Fresh Bread Storage Area

17. Legend:
1. Warm Storage Compartment (Biscuits or Burrito Shells)
2. Hot Cooking Grill
3. Bun Warming Conveyor
4. Fresh Food Trays (Lettuce, Cheese, Etc.).
Plastic squeeze bottles on far end of tray (ketchup,
mustard, mayonnaise, special sauce.)
5. Preparation Table
6. Microwave Oven
7. Wrapping Paper on Table. Under the table are Plastic
Plates, To-Go Boxes, and Packets of Napkins, Pancake Syrup,
Ketchup, Etc.

18. 8. Wrapped Sandwich Storage Chutes
9. Area for Food Plates and To-Go Bags
Your Name:
Mexican BurgerMac, Inc.
Scale: 1 Inch = 1 Foot (Work Area is 9 Feet Long by 6 Feet
Wide)
Copyright © 1997,2017 by Robert Wayne Atkins, P.E.
#
#
#

19. Your Name
: Answer for the Cashier Example
Mexican BurgerMac, Inc.
Scale: 1 Inch = 1 Foot (Work Area is 10 Feet Long by 6 Fe
et Wide)
Copyright
©
1997,2009 by Robert Wayne Atkins, P.E.
Coffee Pots
and Cups
Cashier
Cook’s Area of the Kitchen
Deep
Fryer
-
French
Fries
Deep
Fryer
-

20. French
Fries
French Fries
Staging Area
Wrapped Sandwich Storage Chutes
Customer
Cash
Register &
Credit Card
Scanner
Front Counter
(Under the Counter are
Ketchup Packets, Sugar Packets,
and Salt and Pepper Packets)
To
-
Go Bags and Trays
Order
Printer

21. & Tape
Soft Drink Cups
20
13
1
2
5
4
3
6
7
8
9
10
12
14
15

22. 16
17
18
19
11
Your Name: Answer for the Cashier Example
Flow Process Chart
Mexican BurgerMac, Inc.
Date of Study: January 14, 2009
Operation: Take Customer Order and Fill Customer Order
Operator: Cashier
Equipment: Cash Register, Printer, Food Area, Counter
Step
Distance
Symbol
Description
1
O
Enter food items into the computer as described by the
customer.
2
O

23. Collect cash from the customer and give change to the
customer.
3
1 Feet
T
Step to the Soft Drink Cup Area.
4
O
Remove the correct size Soft Drink Cup.
5
1 Feet
T
Step to the Front Counter.
6
O
Give the empty Soft Drink Cup to the customer.
7
3 Feet
T
Walk to the Order Filling Work Area.
8
O
Open one To-Go Paper Bag.
9
O
Tear off the Printed Customer Order. Tape the Order to the To-
Go Bag.
10
I
Read the customer Order. Remember the food items on the
Order.

24. 11
D
Wait for the Cook to put a Cheeseburger in the Sandwich
Storage Chute.
12
O
Put one Cheeseburger from the Sandwich Chute into the To-Go
Bag.
13
1 Feet
T
Move to the French Fry Staging Area with the To-Go Bag.
14
O
Fill a small French Fry Bag with Fries. Put it into the To-Go
Bag.
15
O
Put one Paper Napkin in the To-Go Bag.
16
2 Feet
T
Walk to the Front Counter.
17
O
Place two Ketchup Packets into the To-Go Bag.
18
O
Give the To-Go Bag to the customer.
19

25. 3 Feet
T
Return to the Cash Register Area.
20
D
Wait for the next customer to arrive.

26. Copyright ( 1997,2009 by Robert Wayne Atkins, P.E.